Omcan CE-CN-0010-D, Инструкция по эксплуатации

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10
Operation
• Keep meat and poultry refrigerated at 41°F(5°C) or slightly below; use or freeze ground beef and poultry
within 2 days; whole red meats, within 3 to 5 days. Defrost frozen meat bin the refrigerator, not on the
counter.
• Special considerations must be made when using venison or other wild game, as it can become heavily
contaminated during field dressing. Venison is often held at temperatures that could potentially allow
bacteria to grow, such as when it is being transported. Refer to the USDA Meat and Poultry Department for
further questions or information on meat and food safety.
• IMPORTANT: Before placing the meat in a Dehydrator, it is HIGHLY RECOMMENDED to heat the meat
to 160°F(71°C), poultry to 165°F(74°C), as measured with a food thermometer in an oven BEFORE
starting the dehydration process. This step assures that any bacteria present will be destroyed by wet
heat. After heating to 160°F(71°C), poultry to 165°F(74°C), maintain a constant dehydrator temperature of
145-154°F(63-68°C) during the drying process. Temperatures below 145°F(63°C) are NOT recommended.
• If using a marinade, shake off excess liquid before placing the meat on the Trays.
• Evenly space the meat in single layers approximately 0.64 cm apart on the Trays.
• You may need to blot fat droplets from the surface of the meat occasionally using a paper towel.
• Drying times may vary based on many circumstances including but not limited to: the relative humidity of
the room, the temperature of the meat at the beginning of the drying process, the amount of meat in the
Dehydrator, the leanness of the meat, etc.
• Always allow jerky to cool before taste testing to void burns.
STORING JERKY
• First wrap jerky in aluminum foil or wax paper, then store in a thick plastic food storage bag, metal, glass or
plastic containers. Remove as much air as possible before sealing. Seal tightly.
• Vacuum sealing is ideal for keeping dried foods.
• Jerky should be stored in a cool, dark, dry place between 50-60°F(10-16°C) or lower. Jerky can be stored,
if properly dried, at room temperature for 1 or 2 months. To extend shelf life to up to 6 months, store jerky in
the freezer.
• Be sure to label and date all packages with contents, ingredients, original weight and date processed.
• Keep a journal to help improve drying techniques.
RE-HYDRATING FOODS
WARNING! DO NOT soak food at room temperature. Soaking at room temperature allows harmful
bacteria to grow. Follow the “Food Safety” guidelines outlined in this manual.
• Dehydrated food can be re-hydrated by soaking in cold water for 3-5 minutes or for 2-6 hours in the
refrigerator in water. Use 1 cup of water for 1 cup of dehydrated food. Once re-hydrated, the food can be
cooked normally. Soaking foods in warm water will speed up the process however; it may result in loss of
flavor.
• Do not add seasoning. Adding salt or sugar during re-hydration may change the flavor of the food.
• To make stewed fruits or vegetables, add 2 cups of water and simmer until tender.
• Consume dehydrated foods as soon as possible once the storage container is opened. Keep any unused
portions in the refrigerator to avoid contamination.