Dacor Wall Oven Use & Care Manual - page 20
18
19
•
You will see the preset (jump-in) temperature appear on
the display (100°F for fruits, 125°F for veggies, or 150°F
for meats). To dehydrate at that temperature, simply press
START. If you want to dehydrate at a different temperature,
enter the temperature on the number keypad (for example: to
dehydrate at 165°F, press 1, then press 6, then press 5), then
press
START
.
Deluxe features (Continued)
DELAY
OPTIONS
SAVE
▲ UPPER
12:25 PM
PRESS START
HELP
100°F
FRUITS
DEHYDRATE
Tips for Dehydrating
Equipment Required for Dehydrating Foods
•
Half sheet pan or jelly roll pan with ½” rim all the way around
it
•
Baking rack that fits inside the half sheet pan
•
Cheesecloth
•
4 quart saucepot with lid
•
Steamer basket that fits inside 4 quart saucepan. One that is
perforated and opens up will work well.
•
Slotted spoon
•
Paper towels
•
A sharp knife
Notes for dehydrating fruits:
•
Place the food onto the center of the oven rack. (For
dehydrating, prepare food as recommended then place food
onto a drying rack.)
•
You can add honey, spices, lime juice, or orange juice to give
the fruit a different flavor.
•
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 saucepot. Insert the steam
basket and place the fruit in it.
○
Cover the pot and steam for 1 to 2 minutes.
○
Remove with a slotted spoon and dab with a paper 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.
•
To give the fruit a candied effect and to help retain color,
blanch them in simple syrup*. You can candy the fruits
mentioned above as well as figs and plums.
○
The basic ratio for simple syrup is 1 cup of sugar to 1 cup of
water. Add these ingredients to a 4 quart stockpot and bring to a
boil. Stir until all the sugar dissolves. Remove the saucepan from
the stove and allow it to cool. Dip fruit into the simple syrup after
it has cooled. Proceed to dehydrate.
proof
Proofing is the process of allowing dough to rise. Your
oven’s proof mode is best for yeast breads that require
rise time in a warm, draft-free environment. Your oven
maintains the ideal temperature for best dough fermentation.
•
Before you turn on the oven, position the racks at the levels
you need them.
•
After you prepare the yeast dough, place it in a clean bowl,
place a damp towel over the top, and put it in the oven.
•
If you have a double oven, press the
UppER ON/Off
or
lOWER ON/Off
key to select the oven you want to use.
•
From the main menu, press the
mORE
key.
•
Press
pROOf
.
BAKE
ROASTING
BROILNG
ADDITIONAL
SETTINGS
SAVED
GUIDE
MORE
▲ UPPER
12:25 PM
SABBATH DEHYDRATE
PROOF
DEFROST
SELF
CLEAN
MORE
▲ UPPER
12:25 PM
•
You should water blanch items with tough skins such as
grapes, prunes, dark plums, cherries, figs, and some types
of berries. Water blanching these types of fruit will crack the
skins so that moisture can escape and dehydration can be
done more effectively. To water blanch:
○
Bring 2 quarts of water to boil in 4 quart pot.
○
Drop the fruit in the water for 1 to 2 minutes, or until the skin
begins to crack.
○
Remove the fruit with a slotted spoon and dab dry with a paper
towel before dehydrating. The pit can be left inside or removed
half way through the dehydrating process.
•
Always wash and remove excess moisture from all fruits and
vegetables before dehydrating.
•
It is best to dehydrate on a baking rack with a pan
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.
•
Always cut fruits and vegetables into uniform pieces.