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• Use flawless food only; cut out any damaged areas generously.
• Fruit should be ripe but not overripe. Remove core housing, stems and stones (except cherries).
• Cut the food into evenly sized pieces or slices to make sure they are completely dry at the same time.
• Sprinkle fruits with lemon juice before drying to avoid oxidation.
• Small pieces or thin slices are quicker to dehydrate than large ones, but keep in mind that the food will shrink very
much during drying.
• Place the dehydrator so that it does not disturb during use.
• Do not overfill the trays to ensure free air circulation.
• Check the condition of the food shortly before the end of the drying process. Depending on the water content, it
may be necessary to extend the drying time.
• Dab marinade, z. B. Beef Jerky, before the drying process thoroughly with a paper towel.
• Place the fruit leather tray onto the bottom of the drying room for protection against drips.
• Allow the dried food to cool completely before packing and storing. Lockable glasses, vacuum-sealed portion
packs or air-permeable linen bags are ideal for storage. Plastic bags are not suitable.
• A storage in dry, cool and dark locations extends shelf life.
Gb
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