Guzzanti GZ-505, Instruction Manual

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If you catch the fish, clean and de-bone it promptly and keep on ice until you are ready
to dehydrate. If you are purchasing fish, make sure it is fresh and not previously frozen.
Previously frozen fish made into jerky will have a taste quality inferior to fresh fish jerky.
Cut fish into 6 cm to 9 cm thick strips. Marinate in your own favorite marinade. When
using your own recipe, be sure to include at least 1-1/2 to 2 teaspoons salt (Sodium
Nitrite) per pound of fresh fish. Salt slows the growth of surface bacteria during the
initial stages of drying. Marinate for at least 4 to 8 hours in refrigerator so fish will
absorb salt and seasonings.
Dry the fish strips at 54 °C to 60 °C until they feel firm and dry, but don’t crumble. There
should be no moist spots.
FRUITS - DRY AT 54 °C TO 60 °C
Wash fruit thoroughly and remove and discard any imperfections. Remove skins (if
desired), stems and seeds. Halve or slice in 0,6 to 1,27 cm circles or slices. Some fruits
have a natural protective wax coating such as grapes, blueberries, cranberries, etc. If
you want to dry these fruits whole, first dip them into boiling water for 1 to 2 minutes.
This makes the skin more porous by removing the natural wax coating and thereby
speeds up the drying time.
VEGETABLES - DRY AT 54 °C TO 60 °C
Wash vegetables thoroughly and remove and discard any blemishes. Peel, trim, core,
and/or slice vegetables. Halve or slice in 0,6 to 1,27 cm circles or slices.
Most vegetables must be blanched before dehydrating, either by steaming over boiling
water on your stove or in the microwave oven. Blanching slows the enzyme action
which will continue during drying and storage.
Steam until vegetables are heated completely through, but not cooked. This is usually
about 1/3 of the time required to cook the vegetable. Vegetables should still be
crunchy. Drain in steamer rack, and place immediately on trays.
A microwave oven can also be used for blanching vegetables. Prepare them in the
same manner as for steam blanching. Place them in a microwave-safe dish, cover and
cook on high for about 1/2 of the time required to completely cook the fresh vegetable.
Drain and place immediately on trays.
Load blanched vegetables onto drying trays, making sure that air can move freely
between the pieces. For vegetables, such as corn or peas, that tend to clump together,
stir occasionally to allow air to reach all of the pieces.