Biochef Arizona Sol, Руководство пользователя

Страница: 8 / 104

Dehydrating Food
While most food types can be dehydrated at a temperature of approximately
55°C/131ºF, when dehydrating meats, poultry and fish (making jerky, biltong
etc) the temperature needs to be raised to guard against pathogens such as
Salmonella and E. Coli.
! WARNING
It is recommended that meat and poultry is dehydrated at the
70°C/158°F setting on your dehydrator. Fish should be steamed or baked
to at least 93ºC/200ºF until flaky before dehydrating at the 70°C/158°F
setting on your dehydrator.
Choosing food to dehydrate
• For best results only use highest quality foods.
• Produce in peak season has more flavour and more nutrients.
• Meats, fish and poultry should be lean and fresh.
• Do not use food with bruises and blemishes. Bad produce can spoil the
entire batch.
• Remove as much fat as possible from meats prior to dehydrating. You can
use a paper towel under meat when dehydrating to absorb fat.
EN
8