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Operating Your Oven
Dehydrating/Defrosting
Your oven can be used to dehydrate or defrost foods at
low heat settings in the Pure Convection mode.
warning
To avoid food poisoning, cook meats immediately after defrosting
them.
To dehydrate or defrost foods:
Adjust the racks to the appropriate level.1.
Place the food on the center of the oven rack. (If you 2.
are dehydrating, prepare food as recommended, then
place it on a drying rack.)
Press the 3. PURE CONV key.
To defrost meats, enter the temperature up to 150°F 4.
on the keypad. To dehydrate, start by setting the
temperature according to the table below. When
dehydrating, you may need to experiment with higher
temperatures.
Press 5. START.
Food Type Dehydrating Temperature
Fruit 100°F
Vegetables 125°F
Meat 150°F
Dacor recommends that you use one of the timers to time
the process.
Dehydrating Tips
Equipment Recommended:
Half sheet pan or jelly roll pan with ½” rim all the way •
around
Baking rack that ts inside the half sheet pan•
Cheesecloth•
4 quart sauce pot with lid•
Steamer basket that ts inside 4 quart saucepan. One •
that is perforated and opens up will work well.
Slotted spoon•
Paper towels•
A sharp knife•
When you dehydrate:
Wash and remove excess moisture from all fruits and 1.
vegetables before dehydrating.
Cut fruits and vegetables into uniform pieces.2.
You can add honey, spices, lime juice, or orange juice 3.
to give the fruit a different avor.
It is best to dehydrate on a baking rack with a pan 4.
underneath to catch any juices. If the fruit is small,
use cheesecloth over the rack. If you use a rack, it
will allow for maximum air circulation around the fruit.
The cheesecloth will prevent the fruit from sticking to
the rack.
Place the food onto the center of the oven rack.5.
Solving Discoloration Problems:
To prevent darkening during dehydration and storage, •
you should steam blanch apples, apricots, peaches,
nectarines, pears or foods that will oxidize.
To steam blanch:
Add 1 inch of water to a 4 quart sauce pot. Insert the 1.
steam basket and place the fruit in it.
Cover the pot and steam for 1 to 2 minutes.2.
Remove with a slotted spoon and dab with a paper 3.
towel to remove excess moisture before dehydrating.
Apples, pears, pineapples and some other fruits will brown
or darken during dehydration. To prevent discoloration,
dip fruits in pineapple juice or lemon juice after steam
blanching.
Creating a Candied Effect
To give the fruit a candied effect and to help retain color,
blanch them in a simple syrup. You can candy the fruits
mentioned above as well as gs and plums. The basic
ratio for a simple syrup is 1 cup of sugar to 1 cup of
water. Add these ingredients to a 4 quart stock pot and
bring to a boil. Stir until all the sugar dissolves. Remove
the saucepan from the cooktop and allow it to cool. Dip
fruit into the simple syrup after it has cooled.