Kenmore Microwave Oven - Manual (Page 43)

DEHYDRATION COOKING
DEHYDRATION
Dehydrated foods require little storage space and no special containers. You cari store them in tightly
sealed plastic bags or any other clean, air-tight container. This makes them readily available as a source of
food any time there is a need. Drying foods while they are in plentiful supply and less expensive is money
saving. Not only does it save you money but gives a greater variety of foods all year round.
For campers or hikers, it is a convenient way to take food for outdoor trail eating or camper cooking.
Dried foods, properly stored, will keep up to a year.
WHAT TO DEHYDRATE?
Almost anything! Fruit can be used to make some of the fruit “leathers” that are such nutritious snacks.
Apples, peaches, berries or any other seasonal fruit can be dried for year round snacking. Almost
anything that suits your taste can be dehydrated.
Vegetables can be dried and packed singly or in combinations to add to soups and stews. Use vegetables
from your garden or from a local farm stand. Herbs from your garden should be dehydrated and packed
singly or in combinations for spaghetti sauce, stews, chicken dishes. What a wonderful gift a jar of your
own home grown and dried herbs would make!
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There are also craft items that can be dried. Flowers from your spring garden! The use of this feature in
this oven is practically limitless. , , , , ^ n
There is no mystery about drying foods. In fact most of us eat dried foods every day. Generally, pasta,
beans, spices, raisins and even coffee are dried when you buy them.
GENERAL INSTRUCTIONS ...........................
Dry only good quality fruits and vegetables. If there is a blemish, it will appear in the finished product.
The one exception to this is in making fruit leathers. Here you can cut away pieces of the fruit that are
spoiled, use up fruits from the freezer that have overstayed their time, even canned fruits that have been
around too long.
The thinner the slices, the faster the drying.
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Place food one layer thick on the trays. Different kinds of foods can be dried at the same time, but it is
wise not to mix onion and onion products with less pungent foods, such as fruits.
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During the drying period, check food for doneness. When moisture appears on top of the food, blotting _
with a paper towel will speed dehydration. Timing will depend on the amount of moisture in the food.
Removing moisture by pressing the food may shorten the drying time, but it will also remove natural
vitamins in the moisture. It is best for this to remain in the food and dry out slowly for best quality of
color and content.
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Generally, vegetables are dried when they have become leathery or brittle. Fruits should be leathery and
pliable and should not exhibit any moisture when squeezed. Meats will be dark in color when properly
dried and from sharp points when bent. Herbs and leaf-type plants will become brittle and crumble easily
when fully dried. It is better to overdry than to underdry.
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Drying times on some products like apricots and grapes are quite long. If you wish to use these, use both
racks for maximum results. If you wish to use the oven for some other cooking, remove the food on the
drying racks to a place where they will be kept clean and away from moisture. When the other cooking is
finished, allow the oven to return to low heat and continue the drying. Don’t interrupt drying process for
too long.
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