37
• After the dehydration process, store dried food within sterilized and dry vessels
in the refrigerator. If possible, you should use the Gastroback Vacuum Sealer for
storing your food in evacuated bags and containers. Keep in mind, that the con-
sistency of dried food may change during storage. You should consume dried
food before long.
• Use vessels resistant to heat up to at least 100°C for storage. Sterilize the ves-
sels using boiling water. To avoid getting germs in again, do not wipe dry the
vessels, but leave them dry naturally.
PREPARATIONS
Clean all pieces of food carefully under running tap water. Remove all inedible
parts (e.g. shells, stalks, seeds, and stones). Depending on the type of food, you
should perform the following additional preparation processes. However, the hints
given below are recommendations only. Possibly, you may prefer other methods. In
all cases, you should dab dry the food to be dried, before loading the food tray.
IMPORTANT -
The maximum thickness of any pieces of food to be dehydrated may not
exceed approx. 2 cm (4/5 inch).
DEHYDRATION OF FRUIT
Combine some water and juice of the fruit to be dried (mixture 1:8) and dip the pieces
in this liquid for approx. 2 minutes. For types of fruit sensitive to discolouration by oxy-
gen (e.g. apples), you may add some lemon juice to the liquid before dipping.
Vegetables
Preparation
Consistency
Time [hours]
Apple
seeds removed, sliced, peeled
limb and lithe
5-6
Banana
peeled, sliced to 3-4mm pieces
crispy
8-38
Cherry
possibly seeds removed when
semi-dried
tough
3-34
Cowberry
possibly cut open
limb and lithe
6-26
Date
seeds removed, sliced or in whole
tough
6-72
Fig
sliced
tough
6-26
Grape
in whole
limb
8-72
Nectarine
cut to halves and air dried, remove
the stone when semi-dried
limb and lithe
8-26
Orange peel
cut to strips
limb and lithe
8-16
