G21 Harmony Platinum, Руководство пользователя

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Drying other items
Flowers
The flowers should be picked after the dew has dried and before the evening dampness. Flowers
should be dried as quickly and as soon as possible after picking. Discard any damaged or brown
leaves. Place in trays without overlapping. Drying times will vary depending upon size and type
of flower. Dry for approximately 2 - 6 hours.
Herbs
Rinse and shake off excess water. Pat dry. Remove dead or discoloured leaves. If using seed, pick
when pods have changed color. You should leave herbs on the stem and remove when drying has
been completed. Spread herbs loosely on tray. Drying times will vary according to size and type.
Dry for approximately 2 - 6 hours.
Storing dried foods
Once food is properly dried it is important to store it properly for best results. By following these
storage techniques, your food will stay fresh and ready-to-use for longest time possible.
Containers
Any container which is clean, airtight, and moisture-proof is suitable for storage. Heavy, zippered
plastic bags or heat sealing cooking bags are excellent. Fill each bag as much as possible and sque-
eze out excess air. Filled bags may be placed in metal cans with lids (shortening or coffee cans are
good) to keep out insects. Glass jars with tight-fitting lids can be used with or without plastic bags.
Quality plastic containers with tight fitting lids are good but they must be airtight. Do not use paper
or cloth bags, lightweight plastic bags, bread wrappers, or any container without a tight-fitting lid.
General food storage tips
• Wait until food is cooled off completely before storing
• Heat and light will cause food to deteriorate. Keep food in a dry, cool and dark place.
• Remove all the air you possibly can from the storage container and close tightly.
• Ideal storage temperature is 60°F or lower.
• Never store food directly in a metal container.
• Avoid containers that breathe or have a weak seal.
• Check the contents of your dehydrated food for moisture during the weeks following dehydration.
If there is moisture inside, you should 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 re-
frigerator, and no more than 1 year if kept in the freezer.
• Vacuum sealing can help to extend storage life by several months, if food has been properly
and thoroughly dried.
Location
Cool dark and dry are the keys to maintaining the quality of dried food. Shelves near a window may
need to be covered to keep out light. Glass jars or plastic containers should be placed in a paper
bag or in a closed cabinet. Cement walls and floors are often damp and cold. Therefore, dried food
containers should not be placed directly on the floor, or touching a basement or cellar wall as this can
cause condensation in the container. Do not store dried food near items with a strong odour, such
as varnish, paint remover or kerosene.
Length of storage
Dried fruits and vegetables should not be stored longer than one year. Plan to use all dried meats, fish,
poultry or jerky within a month or two. Label dried foods, an rotate on a first-dried first-to-be-used basis.
Check dried foods periodically. If the food seems more moist than when packed, moisture is getting into
the container. Mould indicates the food was not properly dried before being stored. Destroy mouldly food.