Gallet Lapalisse DES 121, Instruction Manual

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– You will achieve the best results with fresh and ripe fruit (not overripe) that is not spoilt,
and remove possible spoilt places on the food.
– Clean the food thoroughly before drying. Keep your hands and workplace clean.
The process of drying will be even when you cut food to slices of the same length. Slices
that are too thin are dried more quickly, but do not forget that their size will be significantly
smaller as a result of drying. The amount of food for one drying should not exceed 3/4
of the mesh area and thickness of the slices should be between 0.5 cm to not more than
0.8 cm (except for e.g. apricots, nectarines, peaches, cherries, grapes, currants, plums and
other small fruits with soft pulp that can be dried after cut into halves or quarters).
The meshes should not be too full so that air can flow freely through them.
– Before removing pits and cores, first dry the fruit to 50 %; this you will prevent excessive
dripping of juices from dried fruit. In the case of juicy food, we recommend using fine crepe
paper to prevent dripping juice to lower sieves. Maintenance is then easier too.
Put unpeeled fruit with the skin down on the mesh and with the cut surface up. Also,
put uneven shapes with the edge with the skin on the mesh, not on the flat surface.
Vegetables should only be put in one layer and distributed evenly.
– For foods such as pineapple, kiwi, papaya, coconuts, bananas, turnips and sweet potatoes,
first remove their indigestible peels and skins.
– Dry herbs carefully! Remove the stalk; to not cut herbs. Leaf herbs have to be turned during
drying to prevent sticking of leaves. When herbs are dried for a long time, their flavour
substances are lost.
– Drying meshes should be filled with a thin layer of dried food. If necessary, put a clean fine
baking paper or drying tray B2 on meshes so that small pieces of food do not fall through
and stick to the surface of the mesh.
– The time of drying is mostly dependent on the following facts: the type of fruit /vegetables,
food humidity, air humidity, sizes of cut pieces, distribution on the mesh.
– Meat that can be dried includes beef, poultry, fish or game. Cut the meat into pieces /slices
thick less than 0.5 cm , and remove the redundant fat before drying. The higher the fat
content in the meat, the shorter is the meat durability after drying. For better tenderness
and gentleness, cut the meat across the grains; dried meat sliced along the grains will
be tough. For longer durability and better taste, you may sprinkle both sides of the meat
slice before drying with a spice mix or apply a marinade, and put the meat in refrigerator
for about 6 - 12 hours. Then let the meat drip dry. During the drying process, occasionally
remove the fat drops that may appear on the meat surface.
Caution: Game should always come from a legal source with the guarantee that the meat
has been inspected by a veterinary doctor. We also recommend storing the meat
before drying for 60 days at the temperature of -18 °C (i.e. frozen). This should
eliminate any harmful bacteria that might cause a disease.
Marinade : Use any combination of the following ingredients: soya, Worchester sauce,
tomato, barbecue sauce, garlic, onion, curry, seasoned salt or pepper.
– Fish to dry must be as fresh as possible to prevent perishing before the drying itself.
Beware of the oil contained in fish. Fat or oily fish, such as tuna, may quickly perish, and
unlike other types of meat, there is no way to simply cut off the fat. Therefore certain fish
species are not recommended for drying. For longer durability and better taste, you can
souse the meat before drying in a salty dressing for 30 minutes, then rinse and let drip dry.
Thereafter sprinkle the fish on both sides with a mix of various spices, or even salt. Now
store the fish in refrigerator for about 6 - 10 hours. During the drying process, occasionally
remove the fat drops that may appear on the meat surface.
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