R.G.V. DIGITAL DRIED, Инструкция по эксплуатации

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FOOD DEH
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DR
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PASTA:
All fresh pasta types.
HERBS:
Rosemary, basil, parsley, thyme, sage, mint, chive, tutsan, etc.
FLOWERS:
Camomile, rose, orange blossom, saffron, etc.
... AND ANYTHING ELSE YOU CAN THINK OF:
Poultry, salt paste, sugar paste, meringue, decorations, etc.
FOOD PREPARATION
- It is absolutely important to correctly prepare the foods in order to achieve an optimal
result in the shortest possible time.
- To achieve the best results, use only high-quality foods.
- Most foods can be dried at a temperature of approximately 55°C, but meat, poultry and
fish require higher temperatures to correctly dry them in order to avert the risks that
may arise from the presence of pathogenic agents, such as salmonella.
- To correctly treat these foods, set a temperature of at least 68°C or alternatively pre-
heat meat to at least 68°C before proceeding with drying it.
Fish must be steam cooked at a temperature of at least 93°C until done and then
dried at a temperature of at least 68°C.
- Evenly cut and/or slice the foods. The thickness of the slices must be between 6 and 20
mm. Meats must not be sliced thicker than 5 mm.
- Meat, fish and poultry must be absolutely lean and fresh.
- Remove as much fat as possible from the meats before drying them. It is advisable to
place an absorbent paper towel underneath meat or fish to absorb any fats that drip
out during the drying process.
- To prevent fruit from turning brown after being sliced, immerse it in lemon or pineapple
juice for 2-3 minutes and then put it on the trays. Alternatively, immerse it in an ascorbic
acid solution (diluted according to the instructions of the manufacturer) for 2-3 minutes
before putting it on the trays.
- Before drying fruit such as peaches, grapes, whortleberries, etc. immerse them in boiling
water to remove the wax. This will allow faster drying.
- Do not use bruised or marked foods. Foods that are not “good” may ruin the entire dried
batch.