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Tableau de préparation des légumes

(Ajuster la température à 125° F / 52° C)

CONSISTANCE RECHERCHÉE

DURÉE

LÉGUMES

PRÉPARATION

DE DÉSHYDRATATION

APPROX. (hrs)

Artichaut

Couper en lanières de

1/3

de po. Faire bouillir environ 10 min.

friable

6 à 14

Asperges

Couper en morceaux de 1 po.

friable

6 à 14

Fèves

Couper et blanchir jusqu’à ce que translucide

friable

8 à 26

Betteraves

Blanchir, refroidir, retirer queue et racines, trancher

friable

8 à 26

Chou de Bruxelles

Couper la tige. Couper en deux sur la longueur

croustillant

8 à 30

Brocoli

Préparer et couper. Cuire vapeur jusqu’à tendre, de 3 à 5 min.

friable

6 à 20

Chou

Préparer et couper (lanières

1/8

po). Couper le coeur en lanières (

1/4

po.)

résistant

6 à 14

Carottes

Cuire vapeur jusqu’à tendre. Râper ou trancher

résistant

6 à 12

Chou-fleur

Cuire vapeur jusqu’à tendre. Préparer et couper

résistant

6 à 16

Céleri

Couper tiges en tranches de

1/4

po.

friable

6 à 14

Ciboulette

Hacher

friable

6 à 10

Concombre

Parer et couper en tranches de

po.

résistant

6 à 18

Aubergine

Préparer et trancher (

1/4

po. à

po. d’épaisseur)

friable

6 à 18

Ail

Peler et trancher

friable

6 à 16

Poivron fort

Aucune préparation

résistant

6 à 14

Champignons

Couper, hacher ou assécher en entier

résistant

6 à 14

Oignon

Couper finement ou hacher

friable

8 à 14

Pois

Écosser et blanchir de 3 à 5 minutes

friable

8 à 14

Poivron

Couper en lanières ou anneaux de

1/4

po. Retirer les graines

friable

4 à 14

Pomme de terre

Trancher, couper ou couper en dés. Blanchir de 8 à 10 min.

friable

6 à 18

Rhubarbe

Retirer la peau et couper en morceaux de

1/8

po. de long

sans humidité

6 à 38

Épinards/Chou frisé

Blanchir jusqu’à tendre, mais pas détrempés

friable

6 à 16

Tomate

Retirer la peau. Couper en 2 ou en tranches

résistant

8 à 24

Courgette

Couper en morceaux de

1/4

po.

friable

6 à 18

Vegetable Preparation Table

(Set temperature at 125° F / 52° C)

DRYNESS

APPROX.

VEGETABLE

PREPARATION

TEST

TIME (hrs)

Artichokes

Cut into

1/3

inch strips. Boil about 10 minutes

brittle

6 to 14

Asparagus

Cut into 1-inch pieces. Tips yield better product

brittle

6 to 14

Beans

Cut and steam blanch until translucent

brittle

8 to 26

Beets

Blanch, cool, remove tops and roots. Slice

brittle

8 to 26

Brussel Sprout

Cut sprouts from stalk. Cut in half lengthwise

crispy

8 to 30

Broccoli

Trim and cut. Steam tender, about 3 to 5 min.

brittle

6 to 20

Cabbage

Trim and cut into

1/8

inch strips. Cut core into

1/4

inch strips

leathery

6 to 14

Carrots

Steam until tender. Shred or cut into slices

leathery

6 to 12

Cauliflower

Steam blanch until tender. Trim and cut

leathery

6 to 16

Celery

Cut stalks into

1/4

inch slices

brittle

6 to 14

Chives

Chop

brittle

6 to 10

Cucumber

Pare and cut into

inch slices

leathery

6 to 18

Eggplant/Squash

Trim and slice

1/4

inch to

inch thick

brittle

6 to 18

Garlic

Remove skin from clove and slice

brittle

6 to 16

Hot Peppers

Dry whole

leathery

6 to 14

Mushrooms

Slice, chop, or dry whole

leathery

6 to 14

Onions

Slice thinly or chop

brittle

8 to 14

Peas

Shell and blanch for 3 to 5 minutes

brittle

8 to 14

Peppers

Cut into

1/4

inch strips or rings. Remove seeds

brittle

4 to 14

Potatoes

Slice, dice or cut. Steam blanch 8 to 10 min.

brittle

6 to 18

Rhubarb

Remove outer skin and cut into

1/8

inch lengths

No moisture

6 to 38

Spinach

Steam blanch until wilted, but not soggy. Kale, etc

brittle

6 to 16

Tomatoes

Remove skin. Cut in halves or slices

leathery

8 to 24

Zucchini

Slice into

1/4

inch pieces

brittle

6 o 18

Содержание CFD-2040CS

Страница 1: ...PROFESSIONAL 10 TRAY HIGH EFFICIENCY STAINLESS STEEL FOOD DEHYDRATOR Instruction Manual Item CFD 2040CS 120V 60Hz 1000W ...

Страница 2: ...istant glass cooktop or cutting board It is imperative that an additional heat resistant cooking surface such as tile Formica or any surface protected with a heat resistant finish at least the size of the unit or larger be placed underneath this unit This will serve to protect the surface beneath from heat that can be generated by the food dehydrator 2 ...

Страница 3: ...7 DO NOT pull power cord to unplug It is suggested to NOT use extension cords with Dehydrator If extension cord is used be sure the marked electrical rating is at least as great as the electrical rating of this appliance 8 Be sure Dehydrator is stable during use All four feet should be secure on a level surface Dehydrator should not move during operation 9 DO NOT operate Dehydrator outdoors or nea...

Страница 4: ...Any other parts or accessories not intended for use with this appliance is strictly prohibited and will void warranty 20 The use of accessory attachments not recommended by manufacturer is forbidden and may cause injuries 21 Do not let cord hang over edge of table or counter or touch hot surfaces 22 Do not place on or near a hot gas or electric burner or in a heated oven KEEP OUT OF REACH OF CHILD...

Страница 5: ...reat last minute meals ready to cook Your Dehydrator Unit keeps food in the drying chamber at a computer controlled constant temperature Food is bathed in a constant stream of warm dry air which gently removes the moisture from the food The result is beautifully dried food every time You will find that drying food is practical and economical as well as easy And it all starts with your state of the...

Страница 6: ... not included into Dehydrator to monitor temperature 6 Set Timer Setting key to desired drying time up to 15 hours Please note Unit will start drying process immediately when you adjust Timer 7 Preheat Dehydrator for 5 10 minutes before loading Racks into Dehydrator 8 Install door onto Dehydrator Cabinet by hanging door onto lip on top of Cabinet Make sure the sides of door are closed securely aga...

Страница 7: ... the food is sliced When drying fruits it helps to get all the slices about the same thickness so they all dry to the same moisture level at the same time Thick slices dry more slowly than thin slices The thickness you choose is up to you but slicing all the pieces to as close to the same size as is possible will help ensure success and consistency The skin of many foods naturally protects the foo...

Страница 8: ...ows you to store the same amount of food in a smaller space Chopped food should not be spread thicker than 3 8 inch It may be necessary to stir the finely chopped food once or twice during dehydration to ensure even drying of all the pieces To do so turn the machine off unplug it remove the trays stir then reassemble and restart the machine according to the instructions Prevent Dripping Some foods...

Страница 9: ...ntinue to bring about changes in flavour and aroma which can be undesirable Although untreated vegetables which are dehydrated can still be good for as long as three to four months heat treated vegetables reconstitute in less time keep longer and generally retain more flavour when reconstituted Steaming Steaming is the best method of pre treatment Place a single layer of chopped or sliced vegetabl...

Страница 10: ...it in the solution for two minutes Drain on paper towels and place in drying trays Lemon Pineapple or Orange Juice Fresh or bottled lemon pineapple or orange juices are the best because of their natural sweetness Pineapple and orange juice can be used full strength or diluted to taste If you use lemon juice it is best to dilute it with 1 part juice to 8 parts water and soak the fruit pieces for tw...

Страница 11: ...ate when the leather is dry so don t make it too sweet It is best to use a fruit leather sheet designed for the purpose but if not available you can line one half of each drying tray with plastic wrap To maintain adequate circulation only half of each tray should be covered If using more than one tray place the plastic on alternate halves of the trays in the stack Remember that the trays only go i...

Страница 12: ... thin slices A food processor or a specialized meat slicer can do a great job You can also tell your butcher that you are making dried meat or jerky and they will be glad to thin slice it for you When drying meat or game for stews soups etc remember that these types of meats must be cooked prior to drying Cook cut into small cubes and place in the dehydrator Dry until all moisture has been removed...

Страница 13: ...es Because flavours intensify during dehydration use salt sparingly There are lots of jerky recipes available Try them or create your own unique flavour Drain marinated strips on paper towels and place the strips on drying trays remember to protect the dehydrator from dripping foods as described earlier in this manual Dehydrate until strips are quite dry and stiff to bending but can be bent withou...

Страница 14: ...ould dehydrate the contents for a longer time For best quality dried fruits and vegetables should not be kept for more than 1 year Dehydrate your produce in the summer when it is at optimum freshness and replace it annually Dried meats game poultry and fish should be stored for no more than 3 months if kept in the refrigerator and no more than 1 year if kept in the freezer Vacuum sealing can help ...

Страница 15: ...er vegetable or fruit slices and meat cubes can be reconstituted overnight in water left in the refrigerator Alternately you can also chose to place in boiling water remove from stove and let stand 2 to 3 hours Whole pieces of fruit take longest to reconstitute and are best left to soak overnight Other Reconstitution Hints If you drain reconstituted foods save the liquid This liquid has great nutr...

Страница 16: ...er Do not use abrasive materials or solvents to clean plastic To clean the dehydrator s base the bottom part with the motor and heating element unplug and wipe clean with a damp sponge or cloth NEVER immerse the base in water or allow liquid to flow into the area that contains the electrical parts Storage After the dehydrator is cleaned dry all parts stack drying trays on the base and store in a c...

Страница 17: ...hen 50 dry leathery 8 to 34 Cranberries Chop or leave whole pliable 6 to 26 Dates Pit and slice leathery 6 to 26 Figs Slice leathery 6 to 26 Grapes Leave whole pliable 8 to 38 Nectarines Cut in half dry with skin side down Pit when 50 dry pliable 8 to 26 Orange Rind Peel in long strips brittle 8 to 16 Peaches Pit when 50 dry Halve or quarter with cut side up pliable 10 to 34 Pears Peel and slice p...

Страница 18: ...d or cut into slices leathery 6 to 12 Cauliflower Steam blanch until tender Trim and cut leathery 6 to 16 Celery Cut stalks into 1 4 inch slices brittle 6 to 14 Chives Chop brittle 6 to 10 Cucumber Pare and cut into 1 2 inch slices leathery 6 to 18 Eggplant Squash Trim and slice 1 4 inch to 1 2 inch thick brittle 6 to 18 Garlic Remove skin from clove and slice brittle 6 to 16 Hot Peppers Dry whole...

Страница 19: ...omparable model This warranty is in lieu of all other warranties and representation expressed or implied and all other obligations or liabilities on our part FOR HOUSEHOLD USE ONLY NOT FOR COMMERCIAL USE This limited warranty does not cover normal wear and tear damages from improper installation defects other than manufacturing defects damages from misuse abuse accident negligence alteration lack ...

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