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Convection Dehydrate
Convection Dehydrate (CONVECTION BAKE)
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables. With the oven function selector set to Convection
Bake and the temperature control on 170° F (76.6° C), warm air is
circulated by a motorized fan in the rear of the oven. Over a period of
time, the water is removed from the food by evaporation. Removal of
water inhibits growth of microorganisms and retards the activity of
enzymes. It is important to remember that dehydration does not
improve the quality, so only fresh, top-quality foods should be used.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven;
contact a local store handling specialty cooking utensils).
3. Set the appropriate low temperature and turn the selector to
“CONVECTON BAKE”.
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
30
Operation
Broiling Chart
Note: The above information is given as a guide only.
Type and Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Broil 37
Medium 12 oz Broil 39
Well done 12 oz Broil 2 12
T-Bone, 3/4"
Rare 10 oz Broil 35
Medium 10 oz Broil 37
Well done 10 oz Broil 2 10
Hamburger, 1/2"
Medium 1/4 lb. Broil 27
Well done 1/4 lb. Broil 2 10
CHICKEN
Bnls breast, 1” 1/2 lb. Broil 2 15
Bnls breast, 1” 1/2 lb. Convection Broil 2 15
Bone-in breast 2 - 3 lbs total Broil 2 22
Bone-in breast 2 - 3 lbs total Convection Broil 2 20
Chicken quarters 2 - 3 lbs total Broil 2 22
Chicken quarters 2 - 3 lbs total Convection Broil 2 20
HAM
Ham slice, 1" 1 lb. Broil 2 10
LAMB
Rib chops, 1" 12 oz. Broil 27
PORK
Loin chops, 3/4" 1 lb. Convection Broil 2 12
Bacon Broil 26
FISH
Salmon steak 1 lb. Broil 27
Fillets 1 lb. Broil 26
Broiling
Operation