Gallet Lapalisse DES 121, Instruction Manual

Page: 42 / 64

Vegetables
We always recommend soaking before further processing. Soak the required amount of dried
vegetables in about the same amount of water. But do not add more water than necessary for
preparation of the food. Do not let the softened vegetables stand for too long before further
use. The time of heat treatment of vegetables is about the same as in frozen vegetables.
Herbs
They do not need further processing beside crushing or grinding and removing hard parts.
Do not crush dried herbs before storing, thus they will keep their taste and aroma for a long
time. Crush them right before use.
Mushrooms
The procedure is the same as for vegetables. Mushrooms can be ground before use, e.g.
into soups or sauces.
Packing and storing
Dried food can be stored packed in a foil (not an aluminium foil) for a long time, or in
various properly sealed containers and boxes intended for storing food. Peppers and hot
peppers can be cut or ground in a kitchen food processor and then stored in glasses as
spices.Let food cool down before packing or storing. Pack them in smaller amounts as
close as possible to one another and store preferably at a cool, dry and dark place. At
temperatures lower than 10 °C, the time of storing is extended about 2 to 3 times. Use all
the contents immediately after opening if possible. Check stored dried food at least once
a month. When a food is infested with mold, this means the food was not dried enough.
Discard moldy food. Do not use metal containers or containers with a metal lid for storing.
Table
Please consider the following tips for processing as examples and inspiration. They are not
intended to provide instructions, but to show the possibilities of various food processing.
The times provided in the tables are approximate only, they range in hours
and they can be very varied according to the properties of the food being
dried.
If air humidity is very low the day you dry the food, drying time will be close to the
first value. On the contrary, if the air humidity is very high, the drying time will be closer
to the second value.
Food
Water
content (%)
Preparation
Blanching
(min.)
Temperature
(˚C)
Time of
dehydrating
(hours)
artychokes 87
clean, cut to
halves
5-10 52 12-18
beans (green) 90
cut off both ends,
cut crosswise
3-4 52 9-12
peas 88 2-3 58 5-8
cucumber 95 cut to slices - 52 4-8
kale/cabbage 92 clean, cut to slices 2-3 52 8-11
parsnip/carrot,
beet
88
cut askew 2-3 52 6-11
cut to slices - 9-12
EN - 43 EN - 42