10
The Dehydrating Appliance
Due to a system which is physically consistent your new dehydrating appliance works
faster and more efficiently: The airstream drawn in from above is evenly heated by
a special heater. This increases the moisture-carrying capacity of the air, and while it
spreads over the different drying levels under slightly pressurized conditions, it with-
draws moisture from the food.
Now the moisture-saturated air does not flow on through all the levels before leaving
the appliance, but is instead being drained out separately. For this reason our Auto-
matic Food Dehydrator does not have any wire trays or grates, but instead closed and
easy-to-clean solid drying shelves, and therefore crumbs and herbs cannot fall through.
This system makes even dehydrating on all levels possible, and it is therefore not
necessary to reposition, and the appliance can be left unattended until shortly before
drying time is up respectively be operated with the automatic timer. Only just before
drying time will have elapsed is it necessary to check the food by taking a look or by
feeling it for refinement. The particularly demanding customer may sort the items and
perhaps dry some of them for a little longer.
Preparation
• We would recommend to rinse the drying shelves prior to first use and at the outset
of each drying season. Do not scour!
• During initial use it is normal for some faint odour to be generated. Therefore, have
the appliance exposed to operation, without any food in place, for about
2
hours by
opting for setting
3
. Thereafter, allow appliance to cool and wipe the shelves once
more briskly with a moist cloth.
• Position the appliance where it is not in the way during the entire dehydrating
process. During drying a pleasant aromatic, fruity or spicy odour - depending on the
kind of food to be dried - may spread.
• For safe and hygienic preservation all the items are to be washed well.
• Only process non-perished food, any blemishes are to be removed generously.
Fruit should be without cores.
• Fruit is to be ripe but not over-ripe.
• Refer to the following table for individual preparation of the food.
• If you would like to prevent the cut surfaces from turning brown due to natural
oxidation, you can briefly dip the fruit into a mixture consisting of
1
tablespoon of
lemon juice and
1
cup of water. Instead of lemon juice you can also use common
ascorbic acid (vitamin C). Then dab with paper towel.
• With most vegetables blanching is necessary (vide table). The prepared vegetables
are dipped into a pot with boiling water in a wire basket or stainer. Blanching period
as per the table is reckoned from the time when the water again comes to a boil.
• Desiccation results are more even if the items are cut into pieces of roughly the
same size. Thin slices desiccate quicker, but remember that the pieces will shrink
considerably through drying.
• An approximate guideline: depending on the kind, each shelf will hold about
600
grams (
5
oz.) of fresh fruit or
300
to
400
grams (
10 - 14
oz.) of fresh vegetables.
• We would suggest placing pieces of fruit in an upright position close to one another.
Always place unpeeled fruit onto the skin, with the cut surface pointing upwards.
Sliced fruit is to be placed on the shelves in a scale-like pattern, not flat.
• Vegetables are to be positioned in single layers only, spaced evenly.
