RONDELL RDE-1750, Инструкция по эксплуатации

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Product Preparation of food products
Recommended
temperature, °C
Processing time,
hour
Nuts
Peanuts
Roast, peel 65 8-12
Almond Soak for 8 hours, peel 65 8-12
Hazelnuts Soak for 8 hours, peel 65 8-12
* For drying greens and herbs, we recommend using a thin plastic grid (4) supplied with the unit
Note:
When drying food products containing a lot of moisture, do
not forget to place the plastic tray (7) on the bottom of the
chamber.
Special recommendations for drying food products
– Adding lemon juice when drying fruits that quickly change
their natural color (such as apples, bananas, etc.) will help
prevent browning. Simply drizzle lemon juice over already
cut pieces of fruit, or soak them in citric acid water for
5 minutes.
– Use natural juice made of the same type of fruit that are
intended for drying (for instance, apple juice for apples)
to enhance the natural taste of fruit. Dilute 1/4 glass of
juice with two glasses of water; soak the fruit in the solu-
tion for 2 hours.
– Some fruits are covered with layer of natural wax (dates,
etc.). To remove the wax and speed up the drying of food
products put them into boiling water for 1-2 minutes.
– Try to cut the food products into equal pieces, this will
help them dry evenly. For this you can use a vegetable
cutter, which will ensure that the food products are per-
fectly cut.
– If the food products remain soft and moist during the
dehydration process, increase the processing time.
– Do not try to reduce the drying time of the food products
by increasing the temperature. This will spoil the prod-
uct – the outer crust will be very dry, but the inside of the
product will remain raw.
Herbs, flowers, spices
– Practically all herbs are suitable for drying.
– Dry spice herbs together with stems, separate leaves
from stems after drying.
– Make sure that the herbs are well-dried; otherwise they
may start to rot.
– You can use dried flowers for making fragrant sachets.
Drying of meat and fish
– You can dry raw or cooked meat or fish. Preprocessing of
meat or fish keeps you healthy and is obligatory.
– Dried meat or fish can be used to cook first or second
courses. Soak them in water or broth for 1 hour before
eating.
– Dry only lean meat without fat (for instance, beef or poul-
try meat) and only fresh fish.
– Keep fish and meat in the marinade or boil before cook-
ing.
RECIPES
Marinade recipe
– 0,5 glass soy sauce
– 1 tea spoon cut garlic
– 2 tbl. spoons tomato paste
– 1,25 tea spoon salt
– 0,5 tea spoon ground pepper
Cooking of jerked beef
– Cut beef into small pieces against fiber.
– Put the pieces of meat into the marinade for 3 hours, then
remove and dry.
– Put the pieces on the dehydration grid, dry for 8-15 hours.
– Keep jerked beef in hermetic package at room tempera-
ture no longer than 2 weeks, in the fridge – no longer
than 3 months.
Cooking of dried fish
– Do not use frozen fish for drying.
– Remove the bones, cut the fish into pieces.
– Put fish into salt solution (half a glass of salt with 1L water)
and put the container into the fridge for 30 minutes, then
remove fish pieces and dry.
– Put fish pieces on the plate, add salt and spice (1 tea
spoon salt for 1 kg fish). Cover the plate and put it into the
fridge for 6 hours.