Removing water content from food is best way to preserve and extend the shelf life. Dehydrating food inhibits growth of bacteria, yeast, and other microorganisms that ultimately lead to spoilage.
From fruits to vegetables, herbs, and meats, there are various kinds of food to dehydrate in an oven for making meal prep easy.
A dehydrator is often used for this purpose, however an oven can also be used to dehydrate food when you follow the proper technique, temperature and instructions.
Can you dehydrate in oven? Yes, you can dehydrate food in the oven. Compared to a dehydrator, it takes longer to completely dehydrate food in the oven.
A dehydrator does the job in less time, uses less energy, and does not require supervision. In contrast, the oven needs to be set around 140 to 200 degrees Fahrenheit or 60 to 100 degrees Celsius to properly dehydrate food.
Alternate way to dry food is by using an oven when a dehydrator is not available. To successfully dehydrate food, it is important to maintain temperature and airflow.
Answered below are frequently asked questions about how to use the oven to dehydrate food. This article explains the ability to use an oven to dehydrate everything from meat to vegetables.
Is dehydrating in oven same as a dehydrator?
No, dehydrating in oven is not the same as using a dehydrator. The crisp end result in some foods may be similar, but the process, time, and temperature are different.
Dehydrating food in the oven is very simple and easy to do, but there are some limitations.
For instance, setting the oven to its lowest temperature is required. But most ovens struggle to keep a consistent low temperature below 70 degrees Celsius or 160 degrees Fahrenheit.
In addition, lack of airflow inside an oven leads to poor quality dehydrated food.
Oven with a fan mode is the best option, if not then you will need to open the door frequently to vent excessive moisture out of the oven. However, this is not ideal since maintaining the low temperature inside the oven extremely important to keep bacteria at bay while effectively drying the food.
How do I use my oven as a dehydrator?
Using oven as a dehydrator has lots of benefits. It does not require fancy appliances or extra cooking equipment, and it can be faster than drying in a dehydrator depending on the type of food.
In order to dehydrate food in oven, preheat the oven to the appropriate temperature setting, which may vary based on the kind of fruit, meat, vegetables, and herbs.
Always test the temperature with an oven thermometer to ensure that it is at the right setting.
Properly prepare the food prior to dehydrating in the oven including washing, removing skin, slicing or dicing, blanching, or marinating.
Place the food on a pan sheet with a rack to let the airflow underneath, directly on the oven rack, or on parchment paper.
Transfer the pan into the preheated oven to start the dehydrating process. Check after one or two hour and flip the pieces over if needed.
Allow the dehydrated food to completely cool down and check for appropriate dryness before storing. Once completely done and dried out, store in an airtight containers.
Can you dehydrate meat in a regular oven?
Yes, you can dehydrate meat in a regular oven. In fact, it is an alternative method to dry meat when you don’t own a dehydrator.
Converting raw meat into jerky is best way to preserve for a healthy snack. Following the right seasoning and dehydrating method in the oven, the dried meat is nutrient dense, shelf stable, and lightweight for travel.
In order to dehydrate meat in a regular oven, thinly slice the meat between ⅛” to ¼” thick. Marinate and toss to coat the sliced meat in seasonings of your choice.
Cover to refrigerate for 24 to 38 hours to soak in the flavors and tenderize tough cuts of meat.
Skewer the meat with 1” between each piece. Keeping distance helps the air to fully circulate around the meat to dry more quickly instead of laying flat in juices on a pan.
Line the bottom of oven with aluminum foil and preheat to 200 degrees Fahrenheit.
Place the skewers across the oven rack so the stripes are hanging down.
Bake the meat for 10 minutes, then turn down to the lowest temperature between 140 and 150 degrees Fahrenheit. Dehydrate for a total of 4 to 8 hours depending on the thickness of the jerky, but check the doneness and progress every hour.
Can you make dehydrated meals in the oven?
Yes, you can make dehydrated meals in the oven. From fruit leather to herb blends, drying out food in the oven is a perfect substitute for using a dehydrator.
Ensure to dehydrate any food at a temperature between 130 to 140 degrees Fahrenheit. If the oven has a “Keep Warm” mode, try that setting to dry the food instead of cooking at a higher temp that will ruin the texture.
Use oven thermometer to check the temperature inside the oven prior to starting the dehydrating process.
Additionally, air circulation is huge factor to successfully dehydrate food.
If the oven doesn’t have a convection setting or internal fan, then leave the oven door open at least 2 inches and placing an electric fan near the oven to remove excess moisture and direct heat back towards the oven.
Dehydrating in Oven: Conclusion
Following the right tips and methods, using the oven to dry food and meals can be lifesaving instead of buying a dehydrator.
Preheat the oven between 140 to 200 degrees Fahrenheit or 60 to 100 degrees Celsius, and adjust the temperature according to the type of food or dehydrating technique you are following.
Prepare the ingredients as directed by washing, peeling, slicing thin and position in a single layer on a baking tray or rack.
If maintaining the temperature is a concern, use a thermometer and stimulate airflow by opening the door at least 2 inches and place an electric fan to keep the heat inside while letting the moisture out.
When used properly, the oven is an alternative dehydrating method that is worth trying. It may take longer and use more energy than a dehydrator, but the results are often similar.