Omcan SSFD10, Инструкция по эксплуатации

Страница: 8 / 16

8
Operation
rehydrated apples. Line pie pan with pastry. Fill with apple mixture, dot with butter and cover with top crust.
Bake in hot oven (450 F) 15 minutes; reduce temperature to moderate (350 F) and bake 45 minutes longer.
• This will makes one, 9-inch pie.
HOME MADE GRANOLA
• 5 cups rolled oats, 1⁄2 cup brown sugar, firmly packed.
• 1⁄2 cup wheat germ, 1⁄2 cup honey.
• 1⁄2 cup dried apple, chopped 1⁄2 cup sesame seeds.
• 1 cup raisins, 1 teaspoon vanilla.
• 1⁄2 cup chopped dates, 1 teaspoon cinnamon.
• 1 cup pecans or almonds, chopped.
• Mix all ingredients together until evenly distributed. Dry with paper towel. Spread out on herb screen tray of
dehydrator or on cheese cloth. Dry until crispy, then store in an air-tight container or in ziploc bags.
CHEESY CORN CHIPS
• 1 cup whole kernel or creamed corn, 1 tbsp chopped onion.
• 1 cup freshly grated sharp cheddar cheese.
• 1/2 cup diced red or green bell peppers, 1/8 tsp cayenne pepper.
• 1/8 tsp chili powder.
• Using a blender or food processor, mix all ingredients together at high speed.
• Spread mixture thinly onto plastic wrap.
• Dry at 130°F (55°C) for approximately 10 hours or until dry on one side.
• Lift entire corn ring off of the plastic wrap, turn over and dry for two hours longer or until crisp.
• Break into pieces.
RECOMMENDATIONS
• Best results are achieved when the quality of the food is high. Select ripe produce in good condition. Bad
food may give an off-flavor to all of the food products.
• The produce must be clean. Wash thoroughly, remove soft or spoiled areas, slice and pre-treat if
necessary. Be certain that your hands, cutting utensils and food preparation areas are also clean.
• Produce may be shredded, sliced or diced. A good size slice is 1/4”.
• Drying times are affected by the size of the load, thickness of the sliced produce, humidity, and the
moisture content of the food itself. This will cause a variation in the drying times.
• Be sure to let the produce cool before testing for dryness. To test for dryness, cut a piece open and there
should be no visible moisture inside. Fruits tend to dry leathery and vegetables dry brittle.
• Trays may be loaded with foods that are not touching or overlapping.
• About 6% to 10% of the moisture may remain in foods without danger of spoilage. Many dried foods will
have a leathery consistency.
• Blanching or steaming is advisable for vegetables to prevent rotting. Also, it facilitates quick dehydration
and reconstitution. In some cases, blanching is necessary to crack the skins of fruits to allow moisture to
escape during the dehydration. Otherwise, the skins may harden while the fruits remain too moist in the
center.
• It is necessary to rotate the trays every few hours. Move the bottom trays up and top ones down and turn
from right to left and vice versa. When correctly dried, the majority of your fruits and vegetables will be soft