Here are some more ideas for the practically unlimited applications of these dried
items:
Vegetable soups like Italian-style Minestrone, stews like German Pichelsteiner,
French Cassoulet, Ratatouille, Irish Stew, vegetable goulash, mushroom goulash,
dough-embedded fried artichokes, special own herb mixtures, herb teas, herb oils,
celery salt, garlic salt.
Please note:
• The given dehydrating time is only an approximate value. Depending on the food,
they may differ considerably.
• Plums which are ripe early in the year content too little sugar and cannot be
desiccated for this reason.
• The dehydrating shelves should sit well one upon the other. Sliding away may cause
malfunction.
• Make sure the sliding switch is exactly on the selected temperature setting.
• The dehydrating shelf with the fixed base must always be the lowest one. This way
only the right air circulation can be guaranteed, furthermore the table is protected
against the hot air.
• As special accessories we offer additional shelves in sets of
2
, which you can
purchase either from your specialist dealer or by approaching our factory's service
department. The relevant item description to be referred to is
DEHYDRATION
SHELVES DE 100
.
However
, for proper dehydration results to be guaranteed it is not recommended to
use more than 6 shelves at a time, or else it will not necessarily be ensured that the
bottommost level is heated uniformly.
Dehydrating Time
The time necessary for dehydrating is greatly dependent on the kind of items to be
dried, their moisture content, ripeness and thickness as well as of the ambient air and
the number of drying shelves having a bearing on this. If in doubt, select a shorter
period for drying while checking the food by taking a look or feeling it several times
towards the end of the drying period.
Your Automatic Food Dehydrator makes sure all levels will evenly be supplied with dry
air, but differences of the items to be dried may cause results to differ somehow. If you
adhere to exacting standards you may want to resort a check-through and allow the
softer pieces to dry for another
1/2
hour to
1
hour.
The prepared food is to be desiccated constantly. Do not interrupt the dehydrating
process.
When herbs or similar aromatic food is dried too long, too many aromatic substances
will escape. Fruit intended for dry snacks without prior soaking in water (or is intended
as light-weight and space-saving food for the hiking or mountain trip) is not to be
excessively dried until it is too brittle but left well-chewable.
Checking dried goods by feeling is best done when the items have cooled. Desiccated
vegetables should not feel tough, but rather dry and brittle. Onions and parsley will
become paper-like.
Please note:
The following tables relate to approximate values, which may vary
significantly because of the afore-mentioned reasons.
You are welcome to complete the table's last column by gradually entering your self-
tested rules of thumb for generating your very special catalogue of dehydrating times.
