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ENGLISH

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Cut off any rotted parts.

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Not all vegetables are suitable for drying
because unlike the fruit vegetables contain less
sugar and acid. It is recommended to freeze
some vegetables, for instance broccoli or aspar-
agus, better than to dry.

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Vegetables are ready if they are hard and dry.

Preparation of food products

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Wash the products carefully.

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Remove the stones and rotted parts of the fruit.

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If necessary, peel off the vegetables skin.
Always peel off the skin if the vegetables are
covered with wax.

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Remove the fruit stalks.

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Cut the vegetables or fruit in slices or cubes.

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Berries or grapes should be dried whole.

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Dry the greens or spice herbs whole with stems.

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If you want to improve the taste and prolong the
storage life of the products, preprocess them.
This is not obligatory.

–

Try drying preprocessed products and not pro-
cessed products and decide which way of cook-
ing suits you better.

Preprocessing of fruit

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You  can  use  pineapple,  lemon,  orange  or  lime
juice to keep natural color of fruit. Dip the fruit
pieces  into  the  juice  for  2  minutes,  then  let
them  dry  and  put  them  on  the  trays  for  dehy-
dration (5).

–

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 solution for 2 hours.

–

Some  fruits  are  covered  with  layer  of  natural
wax  (dates,  grapes,  cranberry,  plums  etc.).
To remove the wax and speed up the drying of
products put them into boiling water for 1-2  min-
utes.

Preprocessing of vegetables

Preprocessing of vegetables destroys ferments,
that cause the change of taste of products during
the storage.
Steam treatment or microwave oven treatment of
vegetables is more preferable than boiling water.

–

Put the vegetables on the upper tray of a food
steamer and warm them up for 2-3 minutes.
Right after that put vegetables on the trays (5).

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Put the vegetables into a container suitable for
microwave oven, add some water. Cover the

container with a lid and put it into a microwave
oven. Set the time which makes 1/4 of the time
of cooking, specified in the instruction manual
for your microwave oven. Put ready vegetables
on the trays (5).

–

Put the pieces of vegetables into boiling water
for 3-4 minutes, then take them out, dry them
with paper towel and then put on the trays for
dehydration (5).

Temperature and duration of dehydration

Food dehydration time indicated in the tables may
be used for reference only, because time of drying
for every ingredient is set individually and depends
on the quality and size of the used food products,
temperature and relative humidity of the room.
After  learning  the  food  dehydrator  better,  you  will
be  able  to  set  the  desired  time  of  dehydration  by
yourself.
Ready  fruit  should  be  soft,  without  moisture.
Overdried fruits are stored worse and contain fewer
nutrients.
Dried vegetables should be hard and brittle.

Recommended temperature of dehydration

Products

Temperature, °C

Herbs, greens

40-45

Baked breads

40-55

Vegetables

40-55

Fruit

55-60

Meat, fish

55-70

Note:

If you didn’t dry all products at a time, you

can continue drying at any appropriate time. In this
case let the products in the trays (5) cool down to
room temperature, put them into polyethylene bags
or food containers and place them in the freezer.

Additional functions
Herbs, flowers, spices

–

Practically all herbs are suitable for drying.

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Dry spice herbs together with stems, separate
leaves from stems after drying.

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Make sure that the herbs are well-dried; other-
wise they may start to rot.

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You can use dried flowers for making fragrant
sachets.

Drying of meat and fish

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You can dry raw or cooked meat or fish.
Preprocessing of meat or fish keeps you healthy
and is obligatory.