Rommelsbacher DA 350, Инструкция по эксплуатации

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Preparing the food for drying
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Place the appliance in a place where it does not disturb during the entire drying process (also
observe the instructions for installation in this manual!). During the drying process, a pleasant,
aromatic, fruity or spicy smell can spread, depending on the food to be dried.
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For safe and appetizing preservation, all foods should be washed thoroughly.
•
Only use perfect food or cut out damaged areas generously. Fruit should have its core and, if
necessary, its shell removed.
•
Fruit should be well-ripened, but not overripe.
•
Pay attention to the respective pretreatment according to the table from page 27.
•
If the natural browning of the cut surfaces is to be avoided, the fruit can be briefly dissolved in
a solution of a tablespoon of lemon juice in a cup of water. Then let it drip off on kitchen paper.
Instead of lemon juice you can also use commercially available vitamin C.
• The drying result becomes more even if you cut pieces of about the same size. Thin slices dry
faster. Remember, however, that the pieces become much smaller when you dry them.
• The food to be dried should be filled or distributed as evenly as possible and only in a single
layer.
• Dry herbs very carefully! If the smell is too intense, the temperature level is too high. Remove
the stalks from the herbs and chop them coarsely if necessary. Herbs with leaves can be loo-
sened in between the drying process to avoid sticking together.
• Do not fill the drying racks too full so as not to disturb the air circulation.
NOTE: For a perfect and even drying result, we recommend occasional relocation of the drying
racks from top to bottom (e.g. halfway through the drying time). Activate the pause mode to do
this.
Storage
Allow the dried food to cool well before packing. Clean and tightly sealable jars are the best
containers for dried food. Film-sealed or vacuum-sealed portion packs are also recommended. For
dried foods with residual moisture, we recommend storage in air-permeable linen bags or similar.
Dried products can be stored for years at any room temperature, but better in dry, cool, dark
rooms. It has its optimal taste in the following winter months and in early spring. As with other
preserves, an occasional visual inspection is recommended. Labels with a contents description
and date provide an overview and complete the enjoyment of your own valuable product
Using dried foods
Fruits can be eaten as snacks when dried, but can also be used as varied ingredients for countless
recipes.
If dried fruit is to be used in recipes in the same way as fresh fruit, it must be soaked to re-add
the water removed during the drying process. Give a part of water to a part of fruit, e.g. 1 cup of
water to 1 cup of dried fruit, in case of doubt a little less water. The swelling time should be about
4 hours (in case of doubt also less, otherwise the fruits become too soft).
Of course, you can also work according to the recipes in cookbooks, which have a variety of ideas
from country to country.