Dacor DISCOVERY EO - Manual (Page 23)

21
Deluxe Features
Dehydrate
Dehydration is the process of preserving food
by removing water. If you would like to dehy-
drate fruits, vegetables, or meats, your oven is
equipped with special settings to allow you to
do so easily.
Before you turn on the oven, position the racks at the •
levels you need them.
place the food you want to dehydrate into 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
• more.
press • DeHYDrate.
Select the type of food you are dehydrating. For •
example, press FruIts. The oven will set itself to the
best combination of settings for that type of food.
You will see the 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.
BAKE ROASTING BROILING
ADDITIONAL
SETTINGS
SAVED
GUIDE MORE
▲ UPPER
12:25 PM
FRUITS VEGGIES
▲ UPPER
12:25 PM
SELECT A DEHYDRATING MODE
MEATS
SABBATH DEHYDRATE PROOF DEFROST
SELF
CLEAN MORE
▲ UPPER
12:25 PM
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 •
Four 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 •
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 four quart sauce-pot. Insert
the steam basket and place the fruit in it.
○ Cover the pot and steam for one to two 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 dis-
coloration, 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 one cup of sugar
to one cup of water. Add these ingredients to a four
quart stock-pot 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.