ENGLISH
ENGLISH
8
9
MEAT/GAME
Cook (roast or steam), cut into small cubes and place in the appliance.
Dry approximately 2-8 hours or until all moisture has been removed.
VERDURE
The verdure should be sorted out. Roughed and yellowed pieces must
be removed. Then wash the verdure out. Tie prepared verdure in a bun
and place in the appliance. Drying time will vary depending upon size
and type of verdure.
Dry for approximately 2-6 hours.
HERBS
Rinse and shake off excess water. Remove dead or discolored herbs.
You should leave herbs on the stem and remove when drying has been
completed. Spread herbs loosely on tray. Drying times will vary accord-
ing to size and type.
Dry for approximately 2-6 hours.
BREAD
Slice bread (without crust) to small pieces. Spread bread pieces loosely
on tray.
Dry for approximately 2-8 hours.
NUTS
Shell and rinse with hot water. Spread in trays. Allow nuts to cool before
storing. Nuts contain a lot of oil and the oil could cause the nuts to
become rancid, so you should freeze them to guarantee freshness. When
ready to use the nuts, bring them
to room temperature.
Dry for approximately 18-26 hours.
READINESS OF PRODUCTS
To avoid over drying of products it is recommended to check
it on the final stages of drying. Over dried products loses its taste and
nutritive properties.
For checking take the piece of dried food from the appliance,
let it cool down, break it and squeeze with your fingers. If there no moist
drops appear, the product is well dried and is ready for storage.
Fruit rolls should be dense, elastic and with no wet places on it
Dried meat should be thick but not crispy.
Dried fish should be thick but not crispy. If the fish is fatty, some drops
of grease may appears while squeezing.
Fruit and vegetables can be soft or crispy.
DRYING TIPS
We bring to your attention a few useful tips, that help you to dry
food in a right way. Also they will increase your cooking skills. Drying
time of fruit and vegetable pretreatment, showed in the tables, has char-
acter of recommendation and will vary according
to the following factors:
1) thickness of pieces or slices.
2) number of trays with food being dried.
3) volume of food being dried.
4) moisture or humidity in your environment.
5) your preferences of drying for each type of dried food.
on them to allow for easier removal of food.
DRIED FOOD REHYDRATING
There are several ways of rehydrating dried food:
- the quantity of liquid is 1 cup for each cup of dehydrated food
(liquids can be filtered water, fruit or vegetable juices or broth).
- fruit and vegetables can be placed in food container with cold water
for 2-6 hours in the refrigerator (room temperature can
create an environment for harmful bacteria to grow).
- fruit and vegetables can be immersed in boiling water for 5-10 minutes.
- food like dried meats can be rehydrated while cooking in soups.
- steaming will prevent the loss of nutrients. Place the dried food in a
food steamer and allow 5-35 minutes depending on the size of food.
- place dried food in a microwavable food container with liquid - 200
ml liquid (liquids can be filtered water, fruit or vegetable juices or broth)
must be correspond to 100 g of food. Place food container in microwave
oven. Set timer 2 minutes high tem
perature. Repeat process for 2 minutes each time until desired consis-
tency is reached.
Note: Do not add seasonings, especially salt or sugar, before or
during this process because they may change the flavor of the food
and slow the process. You may add them afterwards.
FOOD STORAGE
• wait until food is cool before storage.
• food can be kept longer if stored in a cool, dry and dark place.
• remove all the air you possibly can from the storage container and
close it tightly.
• it is better for fruit rolls to be splited from drying section when
being still warm, wrap in food wrap and place in waterproof
container.
• optimal storage temperature is 15°С or lower.
• never store food directly in a metal container.
