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EN: FRUITS AND VEGETABLES DEHYDRATOR |
Instruction Manual
Storage suitable places
Store dried products in a cool, dark and dry place. If you store them on shelves next to the window, then the shelves should
be covered so that the products are not exposed to direct light. Glass jars and plastic containers should be placed in paper
bags or stored in a closed cabinet. Concrete walls and floors are often damp and cold. Therefore, do not place the dried
products directly on the floor or near bearing walls, otherwise inside the container may form condensation. DO NOT store
dried products near strong-smelling objects or substances (bleach, stain removers, kerosene, etc.).
RECOVERY OF DEHYDRATED PRODUCTS
If dehydration is a process of removing moisture from the products, then recovery is the reverse process, as a result of which
the products return to their natural state.
Adding water
Chopped vegetables, as well as fruits for pastries usually do not require recovery. If necessary, you can spray them with little
amount of water (one tablespoon of water per one cup dried products).
To recover vegetables or fruits that will be used to make soufflés, cakes and other pastries, dough or oils, add two parts water
to three parts (by volume) product.
To recover vegetables or fruits that will be used for cooking in liquids, for example, vegetable garnishes, fruit desserts or
compotes, add 1-1.5 parts water to one part product. Sometimes extra liquid may be needed for cooking.
Recovery time
Finely chopped products recover quickly. Usually 15-30 minutes are enough. Larger pieces of vegetables or fruit slices, as well
as pieces of meat can be recovered overnight if placed in water and left in the refrigerator.
An option for recovery is to put the products in boiling water, then remove the pan from the stove and leave it for 2-3 hours.
Whole / uncut / fruits require the most time to recover. The best option is to leave them in water overnight.
Additional recommendations on products recovery
Do not spill the liquid remaining after products recovery as it has a high nutritional value. We recommend that you rather
freeze it and then use it for preparation of soups, pies, cakes or compotes.
You may add the dehydrated vegetables directly into a soup. Just add in the soup an hour before serving. We do not
recommend to add spices, salt, diced broth or tomato-based products before the vegetables are fully recovered or cooked.
These products affect negatively the recovery process.
Some products recover more slowly than others. It takes more time to recover carrots and green beans than it does for
potatoes and green peas. We recommend that you follow the rule below: the longer it takes for the product to dehydrate, the
longer it will take to recover.
You should not use more than the required fluid, otherwise the nutrients will pass into the excess water. Put the dried
products in a bowl and pour enough water to cover.
RECOMMENDATIONS FOR FRUIT DEHYDRATION
Pre-treatment
In order to avoid fruit darkening put them for two minutes in a lemon, pineapple or orange juice or in ascorbic acid solution.
We recommend freshly squeezed or bottled lemon, pineapple or orange juice for fruit pre-treatment because of its naturally
sweet taste. Pineapple and orange juice can be used undiluted, while lemon juice needs to be diluted one to eight parts with
