Dacor MORD230 User Manual

19

Operating Your Oven

Dehydrating/Defrosting

your oven can be used to dehydrate or defrost foods at 

low heat settings in the pure convection mode.

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

Half sheet pan or jelly roll pan with ½” rim all the way 

• 

around
Baking rack that fits inside the half sheet pan

• 

cheesecloth

• 

4 quart sauce pot 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

• 

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 flavor.
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.

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 figs 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.