Dacor DO130 Use And Care Manual

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19Operating Your OvenWhen you dehydrate:wash and remove excess moisture from all fruits and1.vegetables before dehydrating.cut fruits and vegetables into uniform pieces.2.you can add honey, spices, lime juice or orange juice3.to give the fruit a different flavor.it is best to dehydrate on a baking rack with a pan4.underneath to catch any juices. if the fruit is small,use cheesecloth over the rack. if you use a rack, itwill allow for maximum air circulation around the fruit.the cheesecloth will prevent the fruit from sticking tothe rack.place the food onto the center of the oven rack.5.Solving Discoloration Problemsto prevent darkening during dehydration and storage, youshould steam blanch apples, apricots, peaches, nectar-ines, pears or foods that will oxidize.to steam blanch:add one inch of water to a four quart sauce pot.1.insert the steam basket and place the fruit in it.cover the pot and steam for one to two minutes.2.remove with a slotted spoon and dab with a paper3.towel to remove excess moisture before dehydrating.apples, pears, pineapples and some other fruits will brownor darken during dehydration. to prevent discoloration,dip fruits in pineapple juice or lemon juice after steamblanching.Creating a Candied Effectto give the fruit a candied effect and to help retain color,blanch them in a simple syrup. you can candy the fruitsmentioned above as well as figs and plums. The basicratio for a simple syrup is one cup of sugar to one cup ofwater. add these ingredients to a four quart stock pot andbring to a boil. stir until all the sugar dissolves. removethe saucepan from the cooktop and allow it to cool. Dipfruit into the simple syrup after it has cooled.Preventing Tough Skins When Dehydratingyou should water blanch items with tough skins such asgrapes, prunes, dark plums, cherries, figs and some typesof berries. water blanching these types of fruit will crackthe skins so that moisture can escape and dehydrationcan be done more effectively.to water blanch:bring two quarts of water to boil in a four quart sauce1.pot.Drop the fruit in the water for one to two minutes or2.until the skin begins to crack.remove the fruit with a slotted spoon and dab dry3.with a paper towel before dehydrating. the pit can beleft inside or removed half way through the dehydrat-ing process.Defrosting Tipsfood that takes an exceptional amount of time to•defrost will not defrost well in a convection oven.you should not defrost anything that would normally•take over two hours to thaw. the food will begin tospoil because the defrost temperature is not highenough to cook the food.if you have a partially defrosted turkey, rib roast or•other large cut of meat, you may continue to defrost itin your convection oven. if wing tips and legs begin todry out when you defrost poultry, you may wrap thetips with aluminum foil.if you are defrosting a small cut of meat, lay it on a•flat cookie sheet with a one inch rim to catch juices asthe meat thaws.thick, frozen casseroles such as lasagna will not•defrost well in your oven. instead, defrost accord-ing to the food manufacturer’s suggestions. you candefrost casseroles in the refrigerator overnight. youshould leave the food in its original container andkeep it covered.you can bake some foods from frozen. some exam-•ples are: pizza, frozen pastries, croissants, cookies,etc. before baking frozen food, allow the oven topreheat.