Silvercrest 111549, User Manual

Page: 94 / 100

SilverCrest SDA 260 A1
92 - English
Place the dehydrated herbs into resealable jars. Ensure that no hard or large stalks are mixed in with the
herbs, as these may interfere during later eating.
Food Preparation Dehydration
temperature
(°C)
Dehydration
time (hours)
Touch test
Basil,
savory, dill,
tarragon,
parsley,
rosemary,
sage, chives,
etc. Washed, dehydrate
whole 40 2-4 Brittle
Meat
Only use fresh meat!
Remove sinews, fat, and bones, and rinse the meat thoroughly. Lean meat should be salted or marinated
prior to dehydration. The salt in the salting or marinating process withdraws some moisture from the meat
in advance, while also adding some flavour. Cut the meat into thin slices before dehydration. Dehydrate
for approx. 10 to 12 hours at 60° C.
Fish
Only use fresh fish!
Remove the bones and skin and rinse the fish thoroughly. Fish should be marinated prior to dehydration.
Baste the fish with lemon juice and place it in salted water for approx. 30 minutes. Cut the fish into thin
slices before dehydration. Dehydrate for approx. 10 to 12 hours at 60° C.
Dehydrated fish must be rehydrated prior to cooking.
Maintenance/cleaning
The dehydrator must be cleaned before and after each use.
Risk of burns!
Wait until the dehydrator is completely cool before cleaning it. Otherwise you could get burnt.
Warning about property damage
Do not use abrasive or astringent detergents or tools which could scratch the surface (e.g.
metal sponges). These could damage the dehydrator.