Biochef Premium Commercial, User Manual

Page: 8 / 83

Dehydrating Food
While most food types can be dehydrated at a temperature of approximately
55 ºC/ 131 ºF, when dehydrating meats, poultry and fi sh (making jerky, biltong
etc) the temperature needs to raised to guard against pathogens such as
Salmonella and E. Coli.
WARNING:
It is recommended that meat and poultry be preheated /
precooked to at least 70ºC/1 58 ºF to guard against pathogens before
dehydrating at a temperature of between 6 2- 65 ºC/143-149ºF. Fish should
be steamed or baked to at least 93ºC/200ºF until fl aky before dehydrating
at a temperature of between 6 2- 65 ºC/143-149ºF.
Choosing food to dehydrate
• For best results only use highest quality foods.
• Produce in peak season has more
fl avour and more nutrients.
• Meats, fi sh and poultry should be lean and fresh.
• Do not use food with bruises and blemishes. Bad produce can spoil the
entire batch.
• Remove as much fat as possible from meats prior to dehydrating. You can
use a paper towel under meat when dehydrating to absorb fat.
EN
8