I have same wolf range and was stupid enough to buy their dehydration kit and then lost the rubber stopper. I simply use a wooden spoon-works perfectly. Yes you need to keep oven door ajar to release humidity. Temp gets set between 110 and 135 degrees. Have dehydrated up to 7 hours with no problems.
Yes-its totally awesome. They have a library of 89,000 books soon expanding to 100,000. Out of my collection of 188 cookbooks I found all but 4 and I have some old and unusual books so their inventory is very comprehensive. They have only indexed about 2,000 of the 100,000 but they do them by most popular first so while they have only indexed 2% of the entire inventory I found 125 of my 188 cookbooks already indexed and they are indexing more every day-It was very easy too do, I spread over several days. If you have a scanner its even easier. The result is dramatic. I have over 50,000 recipes in my own private collection which I can now sort and access just about anyway I want. Typed in pig ears and found out I had 24 recipes among my collection of books-who knew. It changes the way you will cook and use your own personal library of the best cookbooks and not have to rely on recipe sites where only god knows where the recipes come from. Was always wishing someone would do this and now these two English sisters have done it-Bravo and highly recommended.
Note: Please understand-no recipes, just the reference to the recipe and cookbook which you already own
I had a white sangria that they make at the sky bar at the Hudson terrace that uses st. germain. They mix 1 bottle of sauvignon blanc with 4 oz of absolut pear vodka and 4 oz of st. germain in a pitcher with ice. They add strawberries and blueberrys-was terrific and refreshing. The 4oz is my guess-you could use 2-3 ounces-experiment for your taste.