View Full Version : Dehydrator VS Electric Convection Oven
10-02-2007, 08:23 PM
Is there really much of a difference? Aside from capacity, I'm wondering if it would affect the quality of the food much. I can set my oven as low as 100 F and with the convection going I wonder if there is a difference.
10-02-2007, 08:38 PM
Tip: If you are worried, buy 3 or 4 of those paper AC filters. Lay your food bits between the slats and bungee the whole she-bag to a cheap box fan. Turn the fan on and let the air dehydrate your food over 24 hours. No heat at all! (Stole it from Good Eats......)
-David Z. Mason
10-02-2007, 11:13 PM
Thanks David, I appreciate the reply.
So I guess there really isn't any difference? Great, a new kitchen toy that I don't have to buy. :D
10-03-2007, 03:22 AM
Some ovens have very good built in dehydrator features.
If you want to check the temperature, you can put a little thermometer in there.
The only thing I can think of is that it may have "hot spots" or dehydrate a little more unevenly. Or it could dehydrate better, having a bigger fan, etc...
I love my oven that functions as a dehydrator. Many ovens don't as they wont get the temperature that low. In general if an oven has "proof" as a feature (proof is for rising yeast) as well as convection, it can be a dehydrator.
Count your blessings I say and use it. If you feel you need something else, go from there. I like not having to have another appliance out in my kitchen (I do have a dehydrator I use sometimes, but keep it in another room). I like not having a dehydrator out making noise.
10-03-2007, 04:31 PM
Exurb, thank you! That was what I was hoping. My oven is very well insulated so I'm hoping it will be more economical in terms of electricity too. This is my first electric oven, I've always had gas before. Nice advantage.
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