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General information on drying food
•
Desiccation and drying are the oldest preservation methods known to man. Drying reduces the
water contained in food to a minimum and thus removes the breeding ground for spoilage by
microorganisms. Properly dried and packed food can be stored for years.
•
The removal of water concentrates the aromatic substances. This is why dried foods are often
very intensive in taste. Vitamins, nutrients and minerals are retained to a large extent. Sulphur
and other preservatives can be avoided.
•
Even if you are already preserving or freezing food, dehydrating brings an additional culinary
enrichment to your kitchen.
•
Drying in the sun is often a matter of luck. Drying in the oven often takes a very long time due
to its relative closeness and insufficient air circulation and therefore leads to less satisfactory
results.
Adjust the height of drying racks
Depending on the size of foods to be dried, the levels of the appliance can be installed at two
heights. To change the distance to the next floor, rotate a drying rack clockwise or counterclockwise
(horizontally) by 180 degrees before placing it on the appliance or on the previous level. Make
sure that the lettering on the handles on the drying rack is legible.
NOTE:
Make sure that the drying racks are correctly positioned! Incorrectly stacked drying racks
are unstable and can fall! An optimal drying result is only guaranteed if the individual levels snap
into one another!
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