NUTRICHEF PKFD54, Руководство пользователя

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5
Dehydrating Tips

Do not overlap foods. Make sure foods are flat when placing on dehydrating trays. Overlapped
foods can greatly increase drying time.

Make sure foods are completely dry before removing. If you are not sure, cut a sample down the
middle to check for internal dryness.

Make sure to label containers when you store your dehydrated food.

Proper storage helps maintain quality food. Package the food when cool. Foods can be kept longer
if stored in a cool, dark and dry place. The ideal storage temperature is 60°F or lower.

Place dehydrated foods in plastic freezer bags before storing in metal or glass containers. Remove
as much air as possible before sealing.

Vacuum sealing is the best way to keep dehydrated foods.

Food will shrink approximately ¼ to ½ their original size and weight during dehydration. Make sure
not to cut pieces of food to be dehydrated too small.
Recommended Temperatures for Dehydrating Food
Type Temperature
Vegetables 125⁰F
Fruits 134⁰F
Meat / Poultry / Fish 154⁰F
Fresh Pasta 134⁰F
Nuts 125⁰F
Herbs / Spices 114⁰F

Time required to completely dehydrate the food will depend on size of food, humidity and water
content.