Omcan SSFD10, Инструкция по эксплуатации

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Operation
1. Cut strips of the meat to about 3/16” thick or purchase one of the Omcan Jerky Kits (see Omcan.com).
2. Place the strips on rack evenly.
3. To test jerky, take out 1 strip and check. Adjust drying time accordingly.
DRYING
Drying time varies due to food type, size of pieces, and tray load. Rotate and turning the trays to obtain a more
even drying. Food will dry faster if round vent holes on top of lid are open. Foods should be dry enough to
prevent spoilage. Dried vegetables should be hard and brittle. Dried fruits should be leathery and pliable.
PACKING AND STORAGE
Fruits cut into a wide range of sizes should be allowed to “sweat” or condition for a week after drying to
equalize the moisture among the pieces before placing in long term storage. Place the fruit in a non-aluminum,
non-plastic container and put in a dry, well-ventilated and protected area. Do not let moisture get into the
container. Dried foods should be thoroughly cooled before packing. Package in small amounts. Pack food
without crushing the items. Make sure the container is clean, dry and insect-proof. Glass jars or ziploc freezer
bags are ideal. Metal cans with fitted lids can be used. However, the dried food must be placed in a plastic bag
first. Check stored food about once a month. If mold is found growing on a piece of the dried food, scrape it off
and then pasteurize the contents. To pasteurize the contents, spread food on a cookie sheet and bake in an
oven for 15 minutes at 175 degrees Fahrenheit. Repack in a clean, air-tight container.
REHYDRATING
• Dehydrated food can be re-hydrated by soaking in cold water for 3-5 minutes. 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 but lose flavor.
• Dehydrated fruits and vegetables can be soaked in cold water for 2-6 hours in the refrigerator. Do not soak
at room temperature as this allows harmful bacteria to grow.
• 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.
• Once the storage container is opened, consume as soon as possible. Keep any unused portions in the
refrigerator to avoid contamination.
JERKY RECIPES FOR MEAT AND FISH
Cut meat to size for recipes before dehydration. Be extra careful when making jerky from raw chicken or
turkey because poorly cooked food product can cause sickness. Do not let raw chicken or turkey not exceed
1/4” thickness. Soak the meat in marinade for 10 minutes before placing in the unit. Do not remove any of the
marinade sauce. Make absolutely sure that you follow all instructions precisely. Do not consume any food that
tastes, smells or looks improper, especially jerky. Wash hands and utensils prior to use. It is recommended
that raw meat be boiled/blanched at 160 degrees before dehydrating. Trim off all of the fat before drying. We
suggest meat be sliced about 1/8” - 1/4” thick. If meat is slightly thicker, increase margination time. Marinate
the meat for 5-10 minutes. Thicker cuts of meat will need to marinate considerably longer. The meat must be
thoroughly permeated. Place one layer of meat on each tray. If using thicker slices, then increase the drying