Lakeland 31793, Инструкция пользователя

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9
HINTS AND TIPS
• Drying time is influenced by room temperature, humidity, food type, food size and
quantity. Check your food every hour until it passes the dryness test in ‘A Guide to
Temperature and Timings’.
• For the best flavour and colour, begin with fresh, ripe fruit, vegetables and herbs.
• Use kitchen roll to absorb excess moisture from food before adding it to the Food
Dehydrator.
• The size of the food will affect the drying time. Ensure food is cut into pieces of a similar
size and thickness. Use a food processor for fast, even slicing.
• Dry the same type of foods at the same time – do not mix fruit and vegetables, or
vegetables and meat etc. Stronger flavours can taint other food.
• During the drying process, you can rotate the position of the trays if you find food is
drying unevenly, just keep any empty trays at the bottom.
• Fruit and vegetables with the skin left on will take longer to dry, as the skin prevents
moisture drying out.
• Fruit and vegetables should be dried at 48-58ºC to minimise the loss of heat-sensitive
vitamins A and C. The temperature can be set at 58-68ºC for the first couple of hours of
drying as the temperature of the food will remain lower at the start of the cycle. Then
reduce the temperature.
FRUIT
• Wash fruit thoroughly before drying.
• Remove any bruised or damaged parts, de-seed and peel if needed.
• Slice across the core or chop into equal sizes and place onto the trays.
• To help preserve natural sweetness, vitamins, shelf-life, flavour and colour you can pre-
treat fruit before drying. Soak your fruit for around 2-5 minutes in 480ml of water and
60ml of fruit juice e.g. pineapple, orange, lemon or lime. Where possible, use the same
fruit juice as the fruit you are soaking e.g. apple juice for apples. Before adding to the
Food Dehydrator, drain the fruit juice and use kitchen roll to absorb any excess moisture.
• Apples, pears, peaches and apricots are better when pre-treated.
• Fruit can be coated in lemon juice to help keep colour of the fruit, for example,
bananas.
• To check fruit for dryness, tear in half, pinch and watch for moisture drops along the
tear. If there is no moisture, it is ready to store.
• Some fruits have a natural protective coating, such as figs, prunes, grapes, blueberries
and cranberries. To dry whole, dip in boiling water first for 1-2 minutes to speed up the
drying process.
• If fruit has been artificially waxed it must be peeled first.