Siemens HD2525U User Manual
Getting the Most Out of Your Appliance
English 35
Dehydrate
The dehydrate mode dries with heat from a
third element behind the back wall of the oven.
The heat is circulated throughout the oven by
the convection fan. Use dehydrate to dry and/or
preserve foods such as fruits, vegetables and
herbs. This mode holds an optimum low tem-
perature (100° F - 160° F) while circulating the
heated air to slowly remove moisture. The oven
will stay on for 48 hours before shutting off
automatically.
third element behind the back wall of the oven.
The heat is circulated throughout the oven by
the convection fan. Use dehydrate to dry and/or
preserve foods such as fruits, vegetables and
herbs. This mode holds an optimum low tem-
perature (100° F - 160° F) while circulating the
heated air to slowly remove moisture. The oven
will stay on for 48 hours before shutting off
automatically.
For Best Results:
•
Dry most fruits and vegetables at 140° F. Dry herbs at 100° F. (Refer to the
Dehydrate Chart for examples).
Dehydrate Chart for examples).
•
Drying times vary depending on the moisture and sugar content of the food,
the size of the pieces, the amount being dried and the humidity in the air.
Check food at the minimum drying time.
the size of the pieces, the amount being dried and the humidity in the air.
Check food at the minimum drying time.
•
Multiple drying racks (not included) can be used simultaneously. Contact
your dealer to order drying racks.
your dealer to order drying racks.
•
Treat fruits with antioxidants to avoid discoloration.
•
Consult a food preservation book, county Cooperative Extension Office or
library for additional information.
library for additional information.
Table 6: Convection Roast Chart
Meats
Item
Weight
(lbs.)
Oven Temp.
(
o
F)
Roasting Time
a
(min. per lb.)
Internal Temp.
(
o
F)
Beef
Rib roast
Rib eye roast (boneless)
Rump, eye, tip, sirloin (bone-
less)
less)
Tenderloin roast
4-6
4-6
3-6
2-3
325
325
325
425
25-32
28-32
24-32
27-32
25-30
28-32
15-25
28-32
24-32
27-32
25-30
28-32
15-25
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
160 (medium)
145 (med/rare)
Pork
Loin roast (boneless or bone
in)
Shoulder
in)
Shoulder
5-8
3-6
3-6
350
350
350
15-25
20-30
20-30
160
160
160
Poultry
Chicken - whole
Turkey - unstuffed
Turkey - unstuffed
b
Turkey - unstuffed
Turkey - unstuffed
Turkey breast
Cornish hen
Cornish hen
3-4
12-15
16-20
21-25
3-8
1-1 1/2
12-15
16-20
21-25
3-8
1-1 1/2
375
325
325
325
325
350
325
325
325
325
350
14-20
10-14
9-13
6-10
20-25
45-75 (total time)
10-14
9-13
6-10
20-25
45-75 (total time)
180
180
180
180
170
180
180
180
180
170
180
Lamb
Half leg
Whole leg
3-4
6-8
325
325
30-35
25-30
25-30
30-35
25-30
25-30
30-35
160 (medium)
170 (well)
160 (medium)
170 (well)
170 (well)
160 (medium)
170 (well)
a. Roasting times are approximate and may vary depending on the shape of the meat.
b. Stuffed turkey requires additonal roasting time. The minimum safe temperature for stuffing in poultry is 165°F.
b. Stuffed turkey requires additonal roasting time. The minimum safe temperature for stuffing in poultry is 165°F.