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sauce / 1-1/4 tea spoon of salt / 1/2 tea spoon of onion powder
1/2 tea spoon of pepper
Mix all ingredients well.
POULTRY
All poultry must be cooked before drying. Steaming or
roasting are the best methods.
Dry approximately 2-8 hours or until all moisture has been
removed.
FISH
It is recommended to steam the fish before dehydrating or
to bake it (pre-heat your conventional oven to 200°C and bake for
20 minutes or until fish is flaky).
Dry approximately 2-8 hours or until all moisture has been
removed.
MEAT/GAME
Cook (roast or steam), cut into small cubes and
place in the appliance.
Dry approximately 2-8 hours or until all moisture has been
removed.
VERDURE
The verdure should be sorted out. Roughed and yel-
lowed pieces must be removed. Then wash the verdure out. Tie
prepared
verdure in a bun and place in the appliance. Drying time will vary
depending upon size and type of verdure.
Dry for approximately 2-6 hours.
HERBS
Rinse and shake off excess water. Remove dead or dis-
colored leaves. You should leave herbs on the stem and remove
when drying has been completed. Spread herbs loosely on tray.
Drying times will vary according to size and type.
Dry for approximately 2-6 hours.
BREAD
Slice bread (without crust) to small pieces. Spread bread
pieces loosely on tray.
Dry for approximately 30 minutes - 2 hours.
NUTS
Shell and rinse with hot water. Spread in trays. Allow nuts to
cool before storing. Nuts contain a lot of oil and the oil could
cause the nuts to become rancid, so you should freeze them to
guarantee freshness. When ready to use the nuts, bring them to
room temperature.
Dry for approximately 18-26 hours.
DRIED FOOD REHYDRATING
There are several ways of rehydrating dried food:
- the quantity of liquid is 1 cup for each cup of dehydrated food
(liquids can be filtered water, fruit or vegetable juices or broth).
- fruit and vegetables can be placed in food container with cold
water for 2-6 hours in the refrigerator (room temperature can cre-
ate an environment for harmful bacteria to grow).
- fruit and vegetables can be immersed in boiling water for 5-10
minutes.
- food like dried meats can be rehydrated while cooking in soups.
- steaming will prevent the loss of nutrients. Place the dried food
in a food steamer and allow 5-35 minutes depending on
the size of food.
- place dried food in a microwavable food container with liquid
- 200 ml liquid (liquids can be filtered water, fruit or vegetable
juices or broth) must be correspond to 100 g of food. Place
food container in microwave oven. Set timer 2 minutes and high
temperature. Repeat process for 2 minutes each time until desired
consistency is reached.
Note: Do not add seasonings, especially salt or sugar, before
or during this process because they may change the fla-
vor of the food and slow the process. You may add them
afterwards.
DRYING TIPS
We bring to your attention a few useful tips, that help you to dry
food in the best way. Also it will increase your cooking skills.
Drying time of fruit pretreatment, showed in the table above, has
fact-finding character and will be varied according to the follow-
ing factors:
1) thickness of pieces or slices.
2) number of trays with food being dried.
3) volume of food being dried.
4) moisture or humidity in your environment.
5) your preferences of drying for each type of dried food.
It is recommended to:
• check your food every hour for doneness.
• rotate and/or re-stack your trays if you notice uneven drying.
• label food with contents dried, date and weight before drying.
It will also be helpful to note the drying time for future reference.
• spray trays with non-stick cooking spray before placing food on
them to allow for easier removal of food.
• check all food for spoiling and mechanical damage.
• pretreated food will give the best effect in drying.
• arrange the food in one layer - the food arranged in two layers
