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04/2019
Copyright © 2019, Fast ČR, a.s.
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Mix all the ingredients in a large bowl and form a loaf. On a floured cutting board,
roll out the dough to a height of approx. 6 mm. Then cut your dog's favourite shapes
out of the dough.
PLACING FOOD ON THE RACKS
■
Arrange the cut pieces evenly on the racks, do not overlap the pieces, remembering
to leave gaps between the individual pieces. To ensure sufficient air circulation,
utilize approximately 85 % of each rack.
■
Underneath juicier foods it is better to put the drying insert in order to prevent juices
from dripping down on to the trays and to make subsequent maintenance easier.
OPERATION
TURNING ON THE FOOD DEHYDRATOR AND STARTING DEHYDRATION
■
Place the food dehydrator in a location according to the instructions in chapter
LOCATION OF THE FOOD DEHYDRATOR.
■
Plug the power cord of the food dehydrator into a power socket and set the main
switch
A1
to the ON position.
■
Insert the trays with the prepared food into the food dehydrator and properly close
the door.
■
Using the knob
B1
, set the desired dehydration temperature. Set the dehydration
time using button
B5
or
B6
.
■
Press button
B4
to start the dehydration process.
PAUSING DEHYDRATION FOR INSPECTING THE FOOD
■
If you wish to side out any of the trays during the dehydration process to check the
condition of the food on it, pause the dehydration process by pressing button
B4
and open the door.
■
Due to the temperature inside, use kitchen gloves to slide out the tray with the food.
Take out a food sample, allow it to cool down for a while and check it.
■
After inspecting the food and closing the door, resume the dehydration process by
pressing button
B4
again.
FOOD DEHYDRATION TIPS
■
Experiment with the dehydration time to your own taste. Somebody prefers drier
and crunchier results, while somebody else gives preference to less dry product
with a tougher consistency. We recommend that you record the dehydration time
for individual types of foods.
■
When you wish to check the degree of dehydration, take out a handful of food and
allow it to cool down for a few minutes. Hot food appears to be softer, more moist
and more flexible than in its cooled state.
■
Before removing food from the trays, check that each and every piece is completely
dehydrated. When unsure, slice a piece in half and check the degree of dehydration.
■
Leave the dehydrated fruit, vegetables or mushrooms to cool for about 1 hour, if you
prefer inside the turned off food dehydrator. However, to not extend this cooling
time as dehydrated food may absorb moisture from the ambient air and thus require
further dehydration.
■
The food must be sufficiently dehydrated to prevent micro-organism from
multiplying and spoilage. Dehydrated vegetables must be hard and brittle, dried
fruit should be soft and flexible. For long term storage, home-grown fruit should be
drier than commercially bought dehydrated fruit.
■
We recommend inspecting the food every hour and in the event of uneven
dehydration, to pause the dehydration process and rearrange the food.
TABLE OF RECOMMENDED DEHYDRATION TIMES
Note:
Dehydration times in the following tables are only indicative in nature.
Actual times depend on room temperature, ambient humidity, moisture
content of the food being dehydrated, and on how thinly the food is sliced.
Natural juiciness of food varies. The fructose contained in certain types of
fruit requires longer dehydration times.
FRUIT
TYPE OF
FRUIT
PREPARATION
INITIAL
STATE
APPROXIMATE
DEHYDRATION
TIME
Apricots
Dehydrate them cut in half or cut
into quarters. Before dehydration,
prepare them so as to retain their
colour and not to damage the peel.
Soft and
flexible
20-28 hours
Apples
Remove the peels, kernels and cut
into slices or rings. Soak them for
2 minutes before placing them in
the dehydrator. Then dry them and
place them on the racks.
Soft
7-15 hours
Pears
Peel them, remove kernels and
woody fibre. Cut into slices, rings or
cut into halves, quarters or eighths.
Soft,
leathery
10-12 hours
Plums
Wash them, leave them whole or
cut in half, remove the stem, or the
stone if dehydrated as halves.
Soft
5-24 hours
Bananas
Remove the peel and cut into slices
0.3 cm thick.
Soft
6-10 hours
Strawberries Cut them into slices approx.
0.9 cm thick.
No visible
moisture
7-15 hours
Grapes
Wash, remove stems and leave
whole.
Soft,
leathery
22-30 hours
Peaches
Before dehydrating, cut them into
halves or quarters. You may remove
their peels during the dehydration
process. Remove stones when 50 %
dehydrated.
Soft,
leathery
12-15 hours
Pineapple
(fresh)
Remove the core and peel, cut into
slices, rings or chunks.
Soft and
flexible
12-18 hours
Pineapple
(canned)
Dry and tap them.
Soft and
flexible
18-26 hours
Berry fruits,
cranberries
Wash thoroughly. You can leave
berry fruits whole, cranberries
can be cut
No visible
moisture
10-15 hours
Cherries
Do not remove the stems unless
you will process immediately.
Remove pits. Halving them is
optional, if you wish to halve
them, do so once they are 50 %
dehydrated.
Leathery
but mushy
15 hours
Kiwi fruit
Cut into thin circles
Soft
7-12 hours
Mango
Cut in half.
Soft
12-14 hours
Orange
peels
Cut into long strips and dehydrate.
Crush them after dehydration.
Soft
8-10 hours
VEGETABLES
TYPE OF
VEGETABLE
PREPARATION
INITIAL
STATE
APPROXIMATE
DEHYDRATION
TIME
Eggplant
Trim, wash, cut into slices from
0.6 to 1.2 cm thick and spread out
on the trays.
Brittle
6-18 hours
Broccoli
Trim, cut it up in the same was
as before consuming, wash
thoroughly, steam for 3–5 minutes.
Brittle
6-20 hours
Onion
Remove the peel, cut to a thickness
of 1.2 cm, mix several times during
the dehydration process.
Crunchy
8-14 hours
Mushrooms
Select fresh, young mushrooms
Remove any dirt or grime.
Depending on size, cut, shorten or
dry whole.
Hard
6-14 hours
Beans
(green or
yellow)
Cut them into pieces approx.
2.5 cm long. Steam until
translucent. After partial
dehydration, mix the beans up
so that those in the middle of the
tray are moved to the edge and
vice versa.
Brittle
Brittle
Pumpkin
Peel and cut into slices
Brittle
6-18 hours
Cabbage
Cut off the head and cut it into
strips 0.3 cm thick. Cut the centre
into slices 0.6 cm thick
Hard,
leathery
6-14 hours
Brussels
sprouts
Remove the stems from the
Brussels sprouts and cut them
in half.
Brittle
8-30 hours
Cauliflower
Put 3 tablespoons of salt into
2.2 litres of hot water and soak
the cauliflower in this solution for
2 minutes. Steam until soft.
Hard or
leathery
6-16 hours
Potatoes
Peeling is optional. Cut into slices
from 0.4 to 0.6 cm thick or into
cubes. boil for 8-10 minutes.
Crunchy
8-30 hours
Carrot
Select a young one with fine roots.
Steam until it softens, cut into
slices, chunks, cubes or fine strips.
Crunchy or
leathery
8-14 hours
Cucumber
Peel it, cut to a thickness of 0.3 cm
Hard or
leathery
8-16 hours
Sweet or hot
capsicum
Cut into slices or rings approx.
0.6 cm thick, remove the seeds
and wash.
Crunchy
4-14 hours
Parsley
Tear into small pieces, dehydrate,
subsequently shorten if necessary.
Crunchy
2-10 hours
