Thermador PRL486NLG Utilização E Cuidado

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Dehydrating Foods with Convection Bake

Use the Convection Bake to dry and preserve fruits and vegetables. 

Tips:
•

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. 

•

Dry most fruits and vegetables at 150°F.

•

Check food at the minimum drying time. 

•

It is best to use drying racks (not included) so that air can flow around the food. Do not place food directly on a baking 
sheet or pan. Food needs to be elevated to ensure even drying.

•

Multiple drying racks can be used simultaneously.

•

Racks #2 and #4 or #1, #3 and #5 can be used for multiple rack dehydrating. Use rack #3 if only dehydrating one rack.

•

Dehydrating meat is not recommended due to food safety concerns.

•

Consult a food preservation book, county Cooperative Extension Office or library for additional information.

Apples

Dipped in ¼ cup lemon juice and 2 cups water, 
¼” slices.

8 – 15

Slightly pliable

Bananas

Dipped in ¼ cup lemon juice and 2 cups water, 
¼” slices.

8 – 15

Slightly pliable

Cherries

Wash and towel dry. For fresh cherries, remove 
pits.

7 – 18

Pliable leathery, chewy

Orange peels

Orange part of skin thinly peeled from oranges.

1 – 4

Dry and brittle

Orange slices

¼” slices of orange.

9 – 16

Skins are dry and brittle, fruit is 
slightly moist

Pineapple rings, 
canned

Towel dried.

8 – 13

Soft and pliable

Pineapple rings, 
fresh

Towel dried.

7 – 12

Soft and pliable

Strawberries

Wash and towel dry. Sliced ½” thick, skin down 
on rack.

9 – 17

Dry and brittle

Peppers

Wash and towel dry. Remove membrane of 
peppers, 1” coarsely chopped pieces.

13 – 17

Leathery with no moisture inside

Mushrooms

Wash and towel dry. Cut thin slices, ǩ” thick.

5 – 12

Tough and leathery, dry

Tomatoes

Wash and towel dry. Cut thin slices, ǩ” thick, 
drain well.

5 – 12

Dry, brick red color