Beaba DRY n SNACK, Instructions Manual

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3. FOOD DRYING PROCESS :
Food preparation
1. Wash hands before starting food preparation.
2. Wash all fruits and vegetables before preparation. Choose fruits and vegetables that are in season
for best flavors.
3. Discard any fruits and vegetables that have bruises or mold.
4. Cut foods the same thickness, size, or shape before drying to ensure even drying. The thinner the
size, the faster it will dry.
NOTE: Some fruits and vegetables require pretreatment before drying. Blanch it during 1 to 2 minutes or add
natural color protectors (example: lemon) helps to prevent color and flavor loss during drying and storage.
Drain and completely pat dry the fruits or vegetables before drying.
Food layout
1.
Place the slices directly onto the stainless-steel racks.
Note: for mashed preparations, spread evenly on baking paper or on a silicone mat which is placed on the
rack.
2.
To ensure even dehydration, it is recommended not to overlap the slices of food.
3. Open the door and insert the crumble tray at the bottom and then insert the racks.
4. Plug in the appliance. Close the door.
5. Set the selected time and temperature according to the operating instructions. You can refer to the
cooking guide for the time and temperature. Launch the drying cycle by pressing the start button.
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6. Once the drying cycle is finished, the product beeps. Check your food. If necessary, add more time.9
NOTE: Do not place foods on the crumb tray for dehydration.
Preservation
1.Let food completely cool down on rack before storing.
2.Once dehydrated, food should be protected from moisture and light as this will change flavors and color.
Vacuum jars and boxes are perfect, but plastic bags like freezer bags with zipped or heat-sealable closure
are also suitable.
3.If the containers allow light to pass through, store them in a cupboard or a cool, dark and dry room.
NOTE:
•
Storing at higher temperature locations will shorten the storing time. Place packaged foods in the
freezer for a longer storage time.
• Always check the condition of your food prior to consumption. When in doubt, throw it away.
• Always feed your child under the supervision of an adult.
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4. DRYING GUIDE: time & temperature :
• This drying guide is a guideline for reference. Times and temperatures may vary for different types
of foods; start by drying food at the minimum recommended time referenced on the chart. If the
food is not listed on the chart, pick a similar food. Many things may influence drying time, including
moisture content, type and amount of food, shape and evenness of food slices, air temperature,
humidity, and your personal preference for the texture of your food.
• The higher the temperature, the shorter the drying time. Note that a temperature below 40~50°C
is better to preserve food flavors and nutrients. It is possible to initiate the process with a higher
temperature for a faster cooking cycle and then lower the temperature to preserve a maximum
of nutrients.
• The thinner the food to be dried, the faster it dries.
DEHYDRATING CHART FOR FRUITS AT 60°C
#B=blanching, *C= protect color (see part 3)
FRUIT
HOW TO
PREPARE
PRE-
TREATMENT
DEHYDRATING
TIME**
Apples Peeled, sliced 6 mm thick *C 8 to 12 hours
Apricots Pitted, peeled, sliced 6 mm thick *C 15 to 19 hours
Bananas Sliced 6 mm thick *C 6 to 10 hours
Blueberries Whole #B 14 to 18 hours
Kiwi Sliced 6 mm thick – 8 to 12 hours
Lemons,
Limes, or
Oranges
Sliced 6 mm thick – 17 to 21 hours
Mangoes Peeled, pitted, sliced 6 mm thick – 13 to 17 hours
Nectarines Peeled, pitted, sliced 6 mm thick *C 11 to 15 hours
Peaches Peeled, sliced 6 mm thick *C 11 to 15 hours
Pears Peeled, sliced 6 mm thick *C 10 to 14 hours
Pineapples Peeled, sliced 6 mm thick – 12 to 16 hours
Strawberries Sliced 6 mm thick – 6 to 10 hours
**Times may vary depending on the ripeness of your fruits and amount per tray.
DEHYDRATING CHART FOR VEGETABLES AT 55°C
DEHYDRATING CHART FOR OTHERS
VEGETABLE
HOW TO
PREPARE
PRE-
TREATMENT
DEHYDRATING
TIME**
Bell Peppers Sliced 6 mm thick – 9 to 13 hours
Broccoli Small florets *B 9 to 13 hours
Carrots Sliced diagonally 6 mm thick *B 11 to 15 hours
Cauliflower Small florets *B 8 to 12 hours
Celery Sliced diagonally 6 mm thick – 5 to 9 hours
Grape Tomatoes Halved – 13 to 17 hours
Green Beans Sliced 6 mm thick *B 12 to 16 hours
Mushrooms Sliced 6 mm thick – 5 to 10 hours
Squash, Yellow or
Zucchini
Sliced 6 mm thick – 7 to 11 hours
Tomatoes Sliced 6 mm thick – 10 to 13 hours
**Times may vary depending on the water content of your vegetables.
Herbs / Tea 40 to 70°C 3 – 8 hours
Proofing dough 35 °C 2-3 hours
Yoghurt 40~45°C 7 – 12 hours
Fruit pureed paste 50°C 4-8 hours
**Times may vary depending on the required result.