16
17
Pears
Wash, peel and remove cores. Cut into
slices or rings (5 – 7 mm thick).
Tip: If necessary, dip in a little lemon
water to prevent browning.
55 °C – 60 °C
8 – 14 hours
Plums
Wash and remove stones. Cut into 2
pieces. Place with the cut side facing
upwards.
60 °C – 65 °C
8 – 14 hours
Fruit leather
400 g strawb 1 icing
sugar as required.
Remove the leaves from the strawber-
ries, peel the banana, purée everything
together with the sugar and spread
on baking paper (the quantity stated
above is sufficient for 2 trays).
60 °C
4 – 5 hours
Vegetables
Pretreatment
Temperature
Time
Carrots
Peel and cut into sticks (approx. 5 – 7
mm thick) or slices (2 – 5 mm thick).
55 °C – 60 °C
4 – 6 hours
Celery
Wash and cut into slices or strips.
50 °C – 60 °C
4 – 8 hours
Courgettes
Wash, peel if necessary and cut into
slices or strips.
60 °C
6 – 10 hours
Mushrooms
Wash or clean. Cut into strips (approx.
5 – 10 mm thick).
Tip: for small pieces of mushrooms use
the additional drying grid.
50 °C – 60 °C
4 – 8 hours
Soup vegeta-
bles
2 parts c 1 part 1 part
leek. Prepare vegetables (wash, peel
if necessary) Grate carrots and celery
coarsely, cut leek into slices (approx. 1
cm thick).
60 °C
8 – 12 hours
Tomatoes
Wash, remove seeds and cut into pieces
(5 – 10 mm thick).
50 °C
4 – 5 hours
Herbs
Pretreatment
Temperature
Time
Basil
Stinging nettle
Tarragon
Marjoram
Oregano
Parsley
Thyme
Wash, pat dry and chop if necessary.
Tip: For the herbs, use the drying grid
additionally.
40 °C
2 – 4 hours
Maintenance and Cleaning
-
Only move or clean the Food Dehydrator when the appliance is fully cooled down. Do not use
aggressive or abrasive cleaning agents. The stainless steel trays, the mesh tray, and the drip tray are
dishwasher safe. Make sure the appliance does not come into contact with water, and don’t touch the
appliance with wet hands.
Storage
-
Store the Food Dehydrator in a clean and dry place. Do not store the device in extreme high or extreme
low temperatures.
Meat
Pretreatment
Temperature
Time
Beef Jerky
Cut lean meat into strips about 1 cm
thick. Leave to soak in a marinade for
about 8 – 12 hours. Dab lightly before
drying.
Our tip for a delicious marinade
(for approx. 1 kg meat):
- 150 ml Worcester sauce
- 250 ml soy sauce
- 1/2 tsp salt (use smoked salt as alter-
native) - 2 tsp pepper
- 3 tbsp ketchup
- 3 tsp rebelled oregano (optional)
- Garlic to taste
Mix all ingredients.
40 °C – 45 °C
7 – 9 hours
VERY IMPORTANT
When handling raw meat, best possible hygienic precaution is required! This will avoid that germs
(coliform bacteria, salmonella) can proliferate on the meat or marinade:
Wash your hands thoroughly first!
Interrupt the cooling chain of the meat as short as possible.
The cutting tools must be absolutely clean.
All obje cts that got into contact with the meat must be cleaned with boiling water afterwards!
DO NOT touch raw meat with hands that show open wounds as bacteria might cause a serious
infection!
