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Fruit
It is easier to remove the pit from stone fruits (e.g. cherries, plums,
apricots) if the fruit is approx two thirds dehydrated first and only
then the pit is removed.
In case of slightly browning fruits (e.g. apples), the cut pieces can sim-
ply be immersed in lemon juice before dehydration.
Place unpeeled fruits on the drying racks with the cut-side up.
Vegeta-
bles
Dry mushrooms using a damp cloth.
Wash vegetables thoroughly.
Vegetables should be briefly blanched before dehydration.
Herbs
Rinse herbs and thoroughly shake dry.
Dry the herbs whole with stalks.
Dry the herbs at low temperatures and not over a longer period of
time. Otherwise they lose their flavour.
Meat
Only use fresh meat.
Remove tendons, bones and fat.
Rinse the meat thoroughly and pat dry.
Lean meat can be cured or marinated before dehydration.
Dry it before the dehydration process.
Cut the meat into thin slices.
Fish
Only use fresh fish.
Remove fish bones and skin.
Rinse the fish thoroughly.
Drizzle with lemon juice and place in salt water for approx. 30 min-
utes. Then pat dry thoroughly.
Cut the fish into thin slices.
