Salton DH1273, Инструкция пользователя

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NOTE:
• Fruits with tough skins (grapes, prunes, cherries, etc.) may be water
blanched. Dip fruits in boiling water for a few seconds to crack the skins.
This will allow moisture inside to surface more readily during drying.
• Before drying pretreated or blanched food, remove any excess moisture
by placing the food on paper towels or clean cloths and pat dry.
Fruit Drying Chart
Fruits should be dried at 55 - 60°C (130 - 140°F). Exact dehydrating time varies
greatly depending on several factors: Type, size, quality of food, quantity placed
on trays and personal preference. Use the Fruit Drying Chart below as a
guideline. It will help to keep notes on the type of food, weight before and after
drying, total drying time and final results.
FRUIT PREPARATION TEXTURE TIME
WHEN DRY (Hrs)
Apples Peel (if desired), core and slice. Pliable 4 – 15
Pretreat if desired.
Apricots Dry in halves or quarters. Pliable 10 – 36
Pretreat if desired.
Bananas Remove peel, cut into 3 mm Crisp 8 – 36
(1/8") slices.
Berries Leave berries whole or cut Leathery & crisp 8 – 24
strawberries in 10 mm (3/8")
slices. Pretreat if desired.
Blanch wax coated berries
in water bath for 1 – 2 minutes
Cherries Pitting is optional. Stem when Leathery & sticky 6 – 26
ready to use. Cut in half. Place
skin side down on tray.
Cranberries Blanch in boiling water Pliable 4 – 24
1 – 2 minutes. Cut in half
or chop.
Grapes Remove stems. Blanch in Pliable 6 – 36
(Raisins) boiling water for
1 – 2 minutes.
Kiwi Peel, remove seeds and Pliable 15 – 24
cut into 6 mm (1/4") slices.
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Booklet DH1273_EN_Salton Booklet 10/27/11 5:11 PM Page 6