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VERDURE
The verdure should be sorted out. Roughed and yellowed 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 discolored 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 fresh-
ness. 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 (liq-
uids can be filtered water, fruit or vegetable juices or broth).
- fruit and vegetables can be placed in food cantainer with cold water
for 2-6 hours in the refrigerator (room temperature can create 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 micro-
wave 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 dur-
ing this process because they may change the flavor 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 following 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.
• correct food storage after drying also will help to keep food in good
quality and save the nutrients (see "STORAGE" issue).
STORAGE
• wait until food is cool before storing.
• food can be kept longer if stored in a cool, dry and dark place.
• remove all the air you possibly can from the storage container and
close tightly.
• optimal storage temperature is 15°Ñ or lower.
• never store food directly in a metal container.
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• avoid containers that «breathe» or have a weak seal.
• check the contents of your dried food for moisture during the weeks
following dehydration. If there is moisture inside, you should dehydrate
the contents for a longer time to avoid spoiling.
• for best quality, dried fruit, vegetables, verdure, herbs, nuts, bread
should not be kept for more than 1 year, if kept in the refrigerator
or freezer.
• dried meats, game, poultry and fish should be stored for no more
than 3 months if kept in the refrigerator, or 1 year if kept in the
freezer.
CLEANING
1) before cleaning, always unplug the unit from the wall outlet.
2) to clean the trays and top lid wash them in warm water and soap.
The trays and top lid can be safely washed in the dishwasher. Do not
use any abrasive cleaners.
3) wipe the base clean with a damp cloth. Do not immerse the base
or power cord in water.
4) use paper towels to remove any excess marinade.
RECIPES
FRUIT RECIPES
1. CITRUS CREAM CHEESE FILLING
Ingredients:
240 g softened cream cheese
60 g sugar or 60 ml honey
1 table spoon dried powdered citrus fruit
240 g dried raisins or chopped nuts
Mix all the ingredients. Delicious over pancakes, waffles or on toast.
2. "FRUIT TRAIL"
Ingredients:
120 g cup dried cantaloupe
120 g dried banana slices
120 g shredded coconut
120 g raisins
80 g chopped dried dates
240 g mixed nuts (optional)
60 g dried apricots, peaches or pears
Cut fruit into small pieces and mix together. Add nuts (optional). Store
in airtight container. Delicious over pancakes, waffles or on toast.
3. FRUIT SAUCE
Ingredients:
850 g dried strawberries
75 g dried banana chips
240 g blueberries
480 ml filtered water
Simmer all ingredients until tender. Add 120 ml maple syrup and 60 g
oat bran. Place all ingredients into a blender or food processor. Add
water to attain desired consistency and blend until smooth.
Delicious over pancakes, waffles or on toast.
VEGETABLE RECIPES
1. VEGETABLE SOUP
Ingredients:
480 ml (2 cups) boiling water
120 g cup dried onion
480 g mixed dried vegetables (any eatable vegetables)
1 clove garlic, minced
120 g cup dried celery
1/2 tea spoon dried basil
35 g chopped tomatoes
1/2 tea spoon dried thyme
720 ml vegetable broth
3 table spoon butter
180 g barley
1 table spoon dried parsley
Salt and pepper to taste
1) mix vegetables, dried onion, dried basil and pour boiling water. Set
aside for 30 minutes.
2) mix vegetable broth, tomatoes. Heat up on the electric oven.
3) mix all, add remained ingredients and mix again.
