Most fruits can be placed directly on the drying grids after preparation. Apples, apricots, peaches and pears may turn brown when cut and
exposed to air. You can prevent this browning by soaking them in pineapple or lemon juice before they are dried; see the section below.
If you want to prevent certain fruits from turning brown when cut, you can choose one of the following alternatives that suit you best.
Remember
that the storing is important and crucial as to the preservation of the taste and quality of the fruit
.
• Cut the fruit and immerse it in pineapple or lemon juice (about 2 minutes) to avoid discoloration and let it drain thoroughly before you put
the fruit on the grid. You can also immerse the fruit in honey, orange juice or spices. Use your imagination.
• When drying fruit, in particular halves of apricot, it has been suggested that popping the back inside out will speed up the drying time. This
is true, but it results in a small loss of the natural juice. We recommend that you cut the apricot in halves before drying to save the taste
and colour.
Frit
Preparation
Apples
Rinse and peel if desired. Cut in halves, remove the core and cut into slices. Can be pre-treated with a small amount of
lemon juice to prevent browning.
Apricots
Rinse, cut in halves and remove the kernel. Cut in small pieces if you want to.
Bananas
Peel and slice. Can be pre-treated with lemon juice to prevent browning.
Cherries
Rinse and remove the pit.
Coconut
Drain the milk, crack and remove the coconut flesh. Let it dry and cut in 0.5 cm chunks.
Figs
Rinse and remove the stem. Cut in halves or quarters.
Grapes
Rinse and remove sprigs. Dry whole.
Papaya
Rinse and peel. Cut into pieces.
Peaches
Rinse, cut in halves and remove the seed. Cut in small bites if desired.
Pears
Rinse and peel if you want. Cut in halves and remove the core. Next, cut in small pieces. Can be pre-treated with lemon
juice to prevent browning.
Pineapple
Remove the core and cut in small chunks or slices.
Prunes
Rinse and cut in halves, remove the pit.
Strawberries
Rinse and leave whole, cut in halves or slice.
Herbs
Remove only dead leaves. Spread the herbs on the grid (do not remove leaves from the sprigs until after drying) and let dry for about 2 – 7
hours. When the drying has been completed, remove them from the grid and leave to cool. Remove the leaves from the sprigs, but do not
crush/grind until just before preparation. This is the best way to preserve the taste and the scent.
Helpful hints
• Always preheat the dehydrator for at least 5 minutes before use.
• If the dehydrator has been stored for some time, wash the dehydration grid and the drip tray before use.
• Vegetables and fruit should preferably be fresh.
• Vegetables and fruit should always be rinsed before dehydration. Let them drip off before you put them on the grid.
• Always prepare and pre-treat the ingredients to be dehydrated as described in this manual.
• Make sure to position the dehydrator in a safe place allowing air to circulate freely. Read and follow the safety instructions carefully before
use.
• The dehydration time varies depending on: ingredient, size, quality and personal taste. We recommend that you always make a note on
what you dehydrate, the weight, the dehydration time and the final result.
• Experiment with the recipes in this manual and discover new, delicious dishes.
Storage
Dried foods must be properly packed in order to preserve taste, colour and quality. Store dried foods in freezer bags in air-tight metallic, plastic
or glass containers. If you store dehydrated foods direct in boxes, i.e. without a plastic bag, the food will be exposed to air and loose taste,
colour and quality. Check the contents after a couple of days to see whether there is moisture in the bag/the box, in which case the food has
not been dried sufficiently. Repeat the dehydration procedure.
Keep the dehydrated foods well packed in cool and dark conditions. The colder the storage is, the longer will be the shelf life. If you have room
in the refrigerator, this would be the perfect place for storing.
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