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Drying is a traditional way of conserving
fruit and some types of vegetables.
Apples, pears, plums and also bananas
can be dried very successfully.
Mushrooms are also very suitable for
drying.
Make sure that fruit is fresh, ripe and
unbruised.
^
Prepare the produce to be dried.
–
Peel apples, if necessary. Core them
and cut into 1/2 cm thick slices.
–
Stone plums, if necessary.
– Peel, core and cut pears into thick
slices.
– Peel and slice bananas.
– Clean mushrooms and cut them in
half or slice them.
– Remove parsley or dill leaves from
any tough stalks.
^ Space the food evenly in the
perforated oven tray or the universal
tray.
^
Select one of the following settings:
Fan plus U or Conventional
heat V
Temperature 80–100 °C
Shelf level 2
With Fan plus U you can dry
produce on levels 1 and 3 at the
same time.
Food Drying duration
Fruit 2–8 hours
Vegetables 3–8 hours
Herbs* 50–60 minutes
* Select the Conventional heat V
function for drying herbs.
Reduce the temperature if drops of
water start to form in the oven
compartment.
Dried fruit needs to be completely dry
yet remain soft and flexible. No juice
should emerge when it is broken or cut.
^ Allow the dried fruit or vegetables to
cool down.
^
Store in well-sealed glass jars or
containers.
Drying food
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