30 |
GB
Dehydrating Time
Dehydrating time varies greatly based
on the type of food, the moisture con-
tent, ripeness and thickness, as well as
the room air and the number of dry-
ing trays used. When in doubt, select a
shorter drying time and conduct a visual
and manual check towards the end of
the drying period. This appliance sup-
plies all levels with uniform amounts of
drying air, but differences in the foods
being dehydrated can cause uneven re-
sults. If you have very demanding stan-
dards, you may want to check the items
and allow the softer pieces to dry for an
extra ½ hour to 1 hour.
Foods that have been prepared should
be dehydrated immediately. The dehy-
drating process should not be interrup-
ted. Extended dehydrating times will
reduce the flavour of herbs or similar
aromatic goods. Fruit that will be consu-
med as a dry snack without prior soaking
(or used to save weight and space for hi-
kers) should not be dried until it is brittle,
but rather left so that it is chewable.
Checking dehydrated foods by fee-
ling them is best done when the foods
have cooled off. Dehydrated vegetables
should be brittle to the touch, rather
than chewy.
Temperature Setting
The correct temperature setting
is very important:
Setting 1:
approx. 20°C above ambient temperatu-
re for all herbs and mushrooms.
Setting 2:
approx. 40°C above ambient temperatu-
re for all vegetables and delicate kinds of
fruit.
Setting 3:
approx. 60°C above ambient temperatu-
re for all kinds of fruit.
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