Gallet DES101, Instruction Manual

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EN - 18
Pre-Treatment
- Steam Blanching: Vegetables with a long cooking time require steam blanching.
To Steam Blanch
1. Bring saucepan of water to the boil.
2. Place vegetables in a colander in the saucepan and cover.
3. Steam for 1-5 minutes
4. Cool in ice water, drain and pat vegetables dry.
5. Commence drying.
To Blanch
1. Soak vegetables in boiling water for 1-2 minutes.
2. Plunge into ice cold water.
3. Slice and commence drying.
Dryness Test
- Cool vegetables before attempting the final test for dryness.
- Vegetables should feel hard and firm with no soft spots.
Fruit and Vegetables Rolls
Chewy Rolls are dried, rolled sheets of plain or sweetened pureed fruit and vegetables.
Preparation Directions
1. Line the Base with a piece of plastic wrap.
2. Puree fresh or canned fruit to a consistency that can be spread with a¨ spatula, over the Base
of the Food Dehydrator.
3. Spread the puree over the base, to a maximum thickness of 5mm.
4. Chewy Rolls are ready when the centres are no longer sticky to touch.
5. Remove the fruit while it is still warm to prevent sticking.
6. Roll tightly ad slice into desired portions.
Drying Herbs and Spices
- Pick leaves, when young and tender.
- Pick seed pods before they open.
- Most herbs and spices can be dried on the plant stalk or stem. The leaves and seeds are easily
stripped off once they are dry.
- Do not store herbs in paper bags as the oils will be absorbed by the paper leading to less
flavour.
Drying Meat and Fish
Meat
1. Trim excess fat from meat and slice into strips.
2. Marinate meat for 6-8 hours.
3. Dry meat in an uninterrupted drying cycle for 8-10 hours.
Fish
1. Fish must be fresh, when drying.
2. Clean and fillet fish.
3. Sprinkle fish with lemon juice and soak in a solution of 1/2 cup salt and 2 litres of water.