Ambiano FD550, Руководство пользователя, Страница: 7 / 46

Food Dehydrator User Instructions
AFTER SALES SUPPORT 7
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 Before drying pretreated food, remove any excess moisture by placing the food
on paper towels or clean cloths. Trays should be loaded with a thin layer of
food as directed. The food being dried should be about ¼” thick and should
not exceed roughly ¾ of each tray’s surface area.
DRYING GUIDELINES
These drying times given are approximate . Drying time varies depending on the
type and amount of food, thickness and evenness of the slices, percentage of the
water in the food, humidity, temperature of the air and the altitude. Drying times
may also vary from one area of the country to another from day to day depending
on the climatic conditions. Record keeping helps you predict future drying times for
specific foods. Keeping the vents open will allow for a faster drying time.
NOTE: It is important to rotate and turn the trays every few hours.
**NOTE: The drying times listed in the next few pages are approximate
times. It is suggested to start checking in on your dehydrated food about
halfway through the process.
JERKY:
When purchasing meat for jerky, choose lean meats with minimum fat. A lean cut
of flank steak or round steak is perfect for jerky. Normally raw meat is used for
jerky. However, cooked meat as well as raw meat may be dehydrated for later
reconstitution. Be extra careful when making jerky from raw chicken or turkey
because salmonella bacteria may be present in the poultry when you purchase it. It
is extremely important that both raw chicken and turkey not exceed ¼” thickness.
DO NOT consume any food that tastes, smells or looks improper, especially jerky.
Wash hands and utensils well.
1. Trim off all the fat from meat before slicing.
2. Slice the meat about ⅛-¼” thick.
3. Marinade the meat for about 10 minutes. Thicker cuts of meat will need to
marinate considerably longer.
4. A suggested marinate is a combination of soy sauce sweetened to taste with
brown sugar and liquid smoke (optional). Add crushed chili pepper if you like it
hot.
5. Place one layer of meat on each tray.
6. Dehydrate meat for 24-48 hours rotating trays from top to bottom and left to
right, every 8-12 hours.
7. If you like slightly thicker slices then increase the drying time accordingly.
Store in clean jars with tight lid or use plastic storage bags.