Can I Use My Oven

[Morn]

CAN I USE MY OVEN

If my oven goes down to 100 degrees can I use that to make crackers and warm soup etc.

[Coriander74]

I don't see why not, perhaps keep one of those portable oven thermometers just to make sure it doesn't go above, what's the range now guys? 115?

[exurb]

morn, does your oven also have convection? If so I would put that on also, then it would be very much like a dehydrator with the air current also.

[Revvell]

That would depend on if you want the crackers crisp or not. Warming the soup is not a problem it seems. Here's more for you:

http://www.rawfoodtalk.com/forum/showthread.php?t=17996&highlight=oven+dehydrator

[Morn]

Yes it does. Thank you so much I will use it on convection mode!!!!!

I am dying to try making crackers and eating cold soup is so hard for me because I am so new to this. I just completed my 2nd week and I want to wait to buy a dehydrator. I have had to buy a lot of things already that I didn't have in the house like basic staples and such and eating this way can be expensive.

[Morn]

I don't see why not, perhaps keep one of those portable oven thermometers just to make sure it doesn't go above, what's the range now guys? 115?
THANK YOU cORINDER74

[Morn]

That would depend on if you want the crackers crisp or not. Warming the soup is not a problem it seems. Here's more for you:

http://www.rawfoodtalk.com/forum/showthread.php?t=17996&highlight=oven+dehydrator
THANK YOU SO MUCH!!!!! I CAN'T WAIT TO TRY MAKING SOME CRACKERS

[sptygl]

i don't have a dehydrator,
but use my oven for all the same things...........
just do it at a low temp

works just great

i have made ALL the recipes.
crackers, breads, sun dried tomatoes, crisps,
just everything!!!!!!!!!!!!!!

don't bother wasting space or money on a dehydrator :rolleyes:

[Sharon in Colorado]

Yes - but be careful of the oven being so low that you are fermenting things instead of dehydrating. You might want to turn it to 130 or so for the first couple of hours, then turn it back down to a little over 100 so that the food will dry out and not ferment.

[exurb]

Yes it does. Thank you so much I will use it on convection mode!!!!!

That's handy! I know when I was looking at ranges, the Jenn Air had convection and low temps, and it was actually marketed as "built-in dehydrator"

If someone's oven has a "proof" feature, that is the temperature that rises yeast without killing it, it is somewhere around 100 or so, under the "critical temperatures" for raw foods. So if you've got proof and convection I think you're sailing along too.

[Morn]

That's handy! I know when I was looking at ranges, the Jenn Air had convection and low temps, and it was actually marketed as "built-in dehydrator"

If someone's oven has a "proof" feature, that is the temperature that rises yeast without killing it, it is somewhere around 100 or so, under the "critical temperatures" for raw foods. So if you've got proof and convection I think you're sailing along too.
YES MY OVEN IS A JENN-AIRE. I AM SO EXCITED AND MY POCKET BOOK IS TOO. MAYBE NOW I CAN TALK MY HUSBAND INTO BUYING A VITAMIX BLENDER INSTEAD.

[Lay-Lay]

I would keep a tempeture guage to be on the safe side.

[Morn]

i don't have a dehydrator,
but use my oven for all the same things...........
just do it at a low temp

works just great

i have made ALL the recipes.
crackers, breads, sun dried tomatoes, crisps,
just everything!!!!!!!!!!!!!!

don't bother wasting space or money on a dehydrator :rolleyes:
THANK YOU SO MUCH! THAT WILL SAVE ME MONEY FOR SOMETHING ELSE! I CAN'T WAIT TO HAVE A DAY OFF TO TRY SOME OF THESE RECIPES. WHEN YOU USE YOUR OVEN DO YOU JUST PUT THE FOOD ON COOKIE TRAYS AND DO YOU SPRAY THEM BEFORE YOU PUT THE FOOD ON WITH SOMETHING LIKE OLIVE OIL?

[Morn]

Yes - but be careful of the oven being so low that you are fermenting things instead of dehydrating. You might want to turn it to 130 or so for the first couple of hours, then turn it back down to a little over 100 so that the food will dry out and not ferment.
If you turn it up to 130 wouldn't that defeat the purpose of keeping the food alive? Just asking cause I am new to this and I have now had 2 failed attempts at dehydrating in the oven. I think my banana nut bread did ferment. It tasted nasty.
Help I am very frustrated after all the time in sprouting, making and then baking.

[sptygl]

THANK YOU SO MUCH! THAT WILL SAVE ME MONEY FOR SOMETHING ELSE! I CAN'T WAIT TO HAVE A DAY OFF TO TRY SOME OF THESE RECIPES. WHEN YOU USE YOUR OVEN DO YOU JUST PUT THE FOOD ON COOKIE TRAYS AND DO YOU SPRAY THEM BEFORE YOU PUT THE FOOD ON WITH SOMETHING LIKE OLIVE OIL?

I AM NOT SURE IF IT IS EXACTLY A TEFLEX SHEET -- MINE WAS CALLED A HERB.........SOMETHING OR OTHER!! SORRY -- IF FORGOT THE NAME
IT JUST LOOK LIKE A MESH SHEET...........

so it works just fine, and i DO USE MY OVEN
and about the whole fermeting thing............ it depends on how YOU PERSONALLY FEEL TEMPERATURE WIZE..........
but -- for me, personally............ i am not afraid to turn up to the temp a bit, just to AVOID that fermenting stage, and to cut back a bit on TIME.....

my breads, chips, everything -- have come out delicious!!!!
i haven't had ONE FAILED RECIPE YET!!!! :)

good luck, hope this helps............ :p

[lily]

I use my oven for everything. I keep a thermometer in there to check the temperature, but it seems to keep pretty steady at around 100 deg.

I put the food onto non-stick teflon liners -- like shiny fabric -- and it cooks great. I turn it over, then when both sides have been 'done' and the food is firm enough to move, I transfer it to the oven grid shelf to give it a final boost.

Everything I've done has worked -- things seem to cook through, and get crisp if they should. Yesterday I made my first batch of potato chips (what we call 'crisps' here in the UK) and they dried out perfectly.

lily

[Morn]

Thank you Lily I will try to find the non-stick teflon liners. I think my problem was I put the banana bread in a small tin loaf pans for 24 hours cause the mixture was so runny. Then I took it out an flipped it after the 24 hours but it smelled funny so I kept baking it another 24 hours but it still was not right. So into the garbage.

[lily]

I never put anything in pans when dehydrating in my oven. I cook the mixture flat, or heap it into a shallow loaf shape.

Good luck!

lily

[Rossk]

I made some buckwheat carob kiwi cookies , moment of random madness lol
i put them in the oven at 100 and turned on the fan ,
i left the door open
is it nessecary to have the door open? I mean will it make it unraw and cook it :mad: cos I know if i leave it open my mum will just shut it ..and proberly turn the temperature to a billion degrees thinking thats doing me a favour :rolleyes: :D
I do want a dehydrator but i want to see how this goes dehydrating with the oven , if it works i cant wait to start on the crackers and chips and things :cool:

[Revvell]

Consider this... using the oven "cooks" the food AND I'm thinking uses way more power than a dehydrator.

Leaving an oven on for 24 hours has GOT to be expensive AND if the door is open... most the heat is going out? :confused:

Anyone know about that?

[Morn]

If your oven goes as low as 100 degress you won't have to worry about leaving the door open. I think leaving the door open is only for people whose oven temperatures won't go down that low. I have a convection mode and drying mode on my jenn-aire and it works just fine. But it does tie up the oven for several hours and you just might want to tell your mom something is in there because you don't want someone turning up the oven to preheat for something they are trying to make. Luckily I have another stove in the basement for stuff my husband wants to make.

[Rossk]

ahh thanks morn that helps to know i was suprised that ive been using it around 90 and i think thats more than enough heatwise , i cant belive i used to eat things at like 250 plus it seems stupid lol

[spicyfull]

I think it is called Telflex.They cost about $10- a sheet. I use Silicone sheets they take Temps. of 500. and things slide right off. The beauty of these sheets is no sticking occurs and No oil is needed.

[Gaia R'Aine]

I would love to use the oven to try to dehydrate crackers. What sheets do I use and where do I get them?