Vitek VT-5055 W Page 5 Manual Instruction Download

Page: 5 / 32

ENGLISH

–

Overripe fruits may change their color after
drying.

–

Cut off any rotted parts.

–

Not  all  vegetables  are  suitable  for  drying
because  unlike  the  fruits  vegetables  contain
less  sugar  and  acid.  It  is  recommended  to
freeze  some  vegetables,  for  instance  broccoli
or asparagus, better than to dry.

–

Vegetables are ready if they are hard and dry.

Preparation of products

–

Wash the products carefully.

–

Remove the stones and rotten parts of the fruits.

–

If necessary, peel off the vegetables skin.
Always peel off the skin if the vegetables are
covered with wax.

–

Remove the fruits stalks.

–

Cut the vegetables or fruits in slices or cubes.

–

Berries or grapes should be dried whole.

–

Dry the greens or spice herbs whole with
stems.

–

If you want to improve the taste and prolong the
storage life of the products, preprocess them.
This is not obligatory.

–

Try drying preprocessed products and not
processed products and decide which way of
cooking suits you better.

Preprocessing of fruits

–

You can use pine apple, lemon, orange or lime
juice  to  keep  natural  color  of  fruits.  Dip  the
fruits  pieces  into  the  juice  for  2  minutes,  then
let  them  dry  and  put  them  on  the  trays  for
dehydration (4).

–

Use natural juice made of the same type of
fruits that are intended for drying (for instance,
apple juice for apples) to enhance the natural
taste of fruits. Dilute 1/4 glass of juice with two
glasses of water; soak the fruits in the solution
for 2 hours.

–

Some  fruits  are  covered  with  layer  of  natural
wax  (dates,  grapes,  cranberry,  plums  etc.).
To  remove  the  wax  and  speed  up  the  drying
of  products  put  them  into  boiling  water  for
1-2  minutes.

Preprocessing of vegetables

Preprocessing of vegetables destroys ferments
that cause the change of taste of products during
the storage.
Steam treatment or microwave oven treatment of
vegetables is more preferable than boiling water.

–

Put the vegetables on the upper tray of a food
steamer and warm them up for 2-3 minutes.
Right after that put vegetables on the trays (4).

–

Put the vegetables into the container suitable
for microwave oven, add some water. Cover the
container with a lid and put it into a microwave
oven. Set the time which makes 1/4 of the time
of cooking, specified in the instruction manual
for your microwave oven. Put ready vegetables
on the trays (4).

–

Put the pieces of vegetables into boiling water
for 3-4 minutes, dry them with paper towel and
then put on the trays for dehydration (4).

TEMPERATURE AND DURATION
OF DEHYDRATION

Food dehydration time indicated in the tables may
be used for reference only, because time of drying
for every ingredient is set individually and depends
on the quality and size of the used food products,
temperature and relative humidity of the room.
After  learning  the  food  dehydrator  better,  you  will
be  able  to  set  the  desired  time  of  dehydration  by
yourself.
Ready  fruits  should  be  soft,  without  moisture.
Overdried fruits are stored worse and contain fewer
nutrients.
Dried vegetables should be hard and brittle.

Recommended temperature

Product

Temperature (°С)

Herbs, greens

35-40

Baked breads

40-45

Vegetables

50-55

Fruits

55-60

Meat, fish