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

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9
Operation
PROTECTION COMPONENT
If the temperature of this dehydrator reaches an unsafe limit, the electrical components will shut off and it will
stop operating in order to prevent overheating.
PRE-TREATMENT OF FOODS
As with most types of cooking, proper preparation is essential for successful results. Adhering to a few basic
guidelines will generally increase the quality of your dried foods and decrease the amount of time necessary to
dry them.
Pre-treated foods often taste better and have a better appearance than non-treated foods. There are several
methods to pre-treat food to prevent oxidation, which will darken apples, pears, peaches and bananas while
drying.
• Remove any pits, skin, cores or bones.
• Shred, slice or dice the food uniformly. Slices should be between 0.3-0.6 cm thick. Meats should be cut not
more than 1.9 cm thick.
• 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
131-140°F(55-60°C) during the drying process. The minimum recommended temperature for drying meats
is 145°F(63°C). Temperatures below 145°F(63°C) are NOT recommended.
• Drying into jerky requires a lot of attention. It must be cleaned and de-boned properly and rinsed thoroughly
to ensure that all the blood is washed away.
• Soak cut fruit in either lemon or pineapple juice for a few minutes before placing out on the Trays.
• Use an ascorbic acid mix which can be purchased in most health food stores or pharmacies. It may come
in either powder or tablet form. Dissolve approximately 2-3 tablespoons into 1 liter of water. Soak the fruit
slices into the solution for 2-3 minutes, then place on the Trays.
• Fruits with a wax coating (figs, peaches, grapes, blueberries, prunes, etc.) should be dipped in boiling
water to remove the wax. This allows moisture to escape easily when dehydrating.
MAKING JERKY
• Use the best quality meats. Meats, fish and poultry should be lean and fresh. Remove as much fat as
possible before dehydrating. Using lean meat will help the meat dry faster and aid in cleanup by decreasing
the drippings. Ground meat should be 80% to 90% lean. Ground turkey, venison, buffalo and elk are other
excellent choices for jerky.
• Jerky seasonings are available for all tastes. Whenever making jerky, treat the mixture with cure (sodium
nitrate). The cure is used to help prevent botulism during drying at low temperatures.
• Keep raw meats and their juices away from other foods. Marinate meats in the refrigerator. Do not leave
meats un-refrigerated. Prevent cross-contamination by storing dried jerky away from raw meat. Always
wash hands thoroughly with soap and water before and after working with meat products. Use clean
equipment and utensils.