Kasanova BYE000002, Instruction Manual

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9
FOOD DEHYDRATOR
CAULIFLOWERS BLANCH 6-12 SOUPS OR STEWS
CELERY BLANCH 3-10 SOUPS OR STEWS
MUSHROOMS WASH 4-10
MEAT, DISHES OR OME-
LETTE
ONIONS WASH 6-12
SOUPS, STEWS AND
SACES
POTATOES WASH AND DRY 6-12
STEWS,
CASSEROLES OR SOUPS
PEA WASH 6-8 SOUPS, RICE OR SALAD
TIPS
Dehydrating food is a gentle, natural process which removes moisture from
food. Using controlled heat temperature, air is circulated from the top of the unit
to each of the 5 trays and base. This method of drying seals in the flavours and
nutrients of the food, leaving a high food nutrient and vitamin content. Dried
food can be stored in air tight glass containers and lasts between 3-6 months. It
is best to refrigerate dried foods or store in low temperatures away from sunli -
ght.
Handy Hints
• User quality food – Best results are achieved when quality food is used. Select
produce at the peak of ripeness, colour and flavor for the highest nutritional
content. You can dry overripe produce successfully, as long as you remove any
spoiled areas.
• Wash Food – Food should be washed and dried thoroughly removing soft or
spoiled areas. Be certain that your hands, cutting utensils and food preparation
areas are clean.
• Some fruits are better when prepared for drying by soaking in a mixture of
natural juice and water containing Ascorbic acid or lemon juice (see Fruit Drying
Guide).
• Cut Food Uniformly – Produce can be shredded, sliced or diced. 5mm slices
are best for efficient drying.
• Variation in Drying Times – Drying times are affected by the size of the load,
thickness of the sliced produce, humidity, air temperature and the moisture con -
tent of the food itself. Please consult our drying times and use it as a guideline.
• Rotate Racks –Ensure you rotate the racks every 3-4 hours, to allow for even
drying and air circulation.
• Testing for dryness – Be sure to let the produce cool before testing for dry -
ness. To test for dryness, cut a piece open – there should be no visible moisture
or juices inside.