20
Operation
Potpourri
Place dried flowers in a large glass container; add 3 – 4 drops of
perfumed oil to enliven the fragrance. Add more oil from time to time.
Meat
Wash meat and trim excess fat, sinew and bones.
Make sure the meat to be dried is always fresh! Slice into thin strips.
Marinate the meat for 6 – 8 hours before drying in order to tender the
meat. According to taste use either ready-made marinade or prepare
your own marinade. It is necessary to add salt to the marinade to
remove water from the meat.
Evenly spread the meat on the dehydrating trays. Do not put one upon
the other.
If you notice uneven drying, switch off the dehydrator and move the
bottom dehydrating tray up and the top tray down. The min. uninter-
rupted drying time for meat is at least 10 hours.
Fish
Wash the fish and remove the bones. The fish to be dried must be
fresh! Slice the fish in thin strips. Sprinkle the fish with lemon juice and
soak for half an hour in saltwater (250 g salt and 2 litres water). Dry off
the fish before drying in the dehydrator.
Evenly spread the fish on the dehydrating trays. Do not put one upon
the other. Use only to 90 % of the space of the tray to allow air to
circulate freely.
The min. uninterrupted drying time for fish is at least 10 hours.
Fruits and Vegetable Rolls
Wash fruits or vegetables and remove any blemishes. Dry off fruits or
vegetables.
Line the dehydrating trays with parchment paper (cut the parchment
paper a little bit smaller than the diameter of the trays). Puree fresh,
canned fruit or vegetables to a consistency that can be spread with a
spatula over the parchment paper. Spread the puree and make sure
the thickness does not exceed 5 mm.
Chewy rolls are ready when the centres are no longer sticky to touch.
Remove the fruit or vegetables while they are still warm to prevent
sticking. Roll tightly and slice into desired portions.
