Guzzanti GZ-505, Инструкция по эксплуатации

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Vegetables are dried until they are crisp, tough, or brittle. Package immediately after
drying to prevent absorption of moisture from the air.
TESTING FOR DRYNESS
Food must be monitored during the final stages of dehydrating to prevent over-drying.
Over-dried foods will lose quality in texture, nutrition and taste. To test for dryness,
remove a piece of food, let it cool and feel with your fingers for dryness. Use the
following guidelines:
1. Jerky should be tough, but not brittle.
2. Dried fish should be tough, but not brittle. If the fish is high in fat it may still appear
moist due to the high oil content.
3. Fruits should be pliable and leathery with no spots of moisture. Tear in half, pinch
and watch for moisture drops to appear along the tear. If no moisture appears, then
it is sufficiently dry for storage.
4. Vegetables should be tough or crisp.
STORAGE OF DEHYDRATED FOODS
The storage area should be cool, dry and as dark as possible. The darker and cooler the
storage area, the longer the dried foods will last with good quality and nutritive value.
The ideal storage temperature for dehydrated food is below freezing up to 16 °C. The
ideal storage place is in your freezer or refrigerator most particularly for storing dried
meats, fish and vegetables.
All dried foods should be stored in clean, dry, airtight, and moisture-proof containers.
Package all dried foods promptly after patting dry with paper towels to soak up any
excess oils. Packaging the dried foods promptly after dehydrating helps to prevent the
foods from becoming contaminated and sticking to each other. Re-hydration caused by
humidity can occur quickly after dehydrating.
Home vacuum packaging appliances are ideal for packaging dried foods. They can
dramatically extend the shelf life of dried foods by 3 to 4 times.
Do not store fruits and vegetables together in the same storage container, because the
flavors and moisture will transfer between foods.