WMF KUCHENminis Snack to go, Руководство по эксплуатации

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Food to be
dried
Recommended
preparation
Recommen-
ded drying
time
Result Recommended
quantity per
rack
Weight dried
as & of fresh
weight
Recommended
temperature
in °C
Kale, savoy, palm
hearts
Remove stem and cut
leaves into small pieces
18 hours. crisp 90 g 15% 40°C
Herbs
All herbs (basil,
dill, parsley, rose-
mary, etc.)
Whole leaves or chop
small if required
4-6 hours fragile approx. 40 g 40°C
Mushrooms
All mushrooms Clean, cut into 5 mm
thick slices
4-7 hours bendy approx. 70 g 50°C
▪ The table contains only recommended times and temperatures. The water content of the food to be
dried can vary depending on the variety and ripeness, and this also affects the drying time required
and the temperature. All figures are guidelines only and are not guaranteed.
▪ The drying time also varies based on the level of humidity in the room, the thickness of the slice
and the level of drying required.
▪ The more food is placed on the racks, the longer the drying time required to achieve the desired
level of drying.
If you want to dry based on raw food principles, set the temperature to no more than 40°C.
Using the silicone mould for cereal bars:
▪ Spread the prepared mixture into the cereal bar mould. The gaps should be filled up to the edges.
Make sure that the top of the mould stays clean.
▪ Place the silicone mould on the top rack.
▪ After half the drying time, break the cereal bar out of the silicone mould and place the bar on the
top rack without the mould.
▪ The silicone mould can also be used in the oven at up to 200°C.
Note:
The recipe book provided includes ideas for cereal bars. But don’t be afraid to come up with
your own ideas.
Permanent baking parchment:
You can also use permanent baking parchment on the drying racks if you are drying foods which are
moist or stick easily (e.g. tomatoes, cereal bars). Cut the baking parchment to around 25 x 16 cm so
it is slightly smaller than the drying rack and the warm air can circulate well. Now spread the cereal
mixture onto the baking parchment. Here too, the baking parchment can be removed after half the
drying time.
Storage
Here are a few handy hints on storing your dried fruits properly so you can snack on them for a long
time:
▪ Use clean, dry storage containers which are, if possible, air-tight and opaque. The storage boxes
provided are perfect.
▪ Make sure that there is no residual moisture left in the fruit, as this will cause it to rot.
▪ Wait for the dried food to cool before putting it in the container.
▪ Avoid sunlight.
The dried food will keep up to six months if it is very dry. For dried foods with a residual moisture of
15-20%, we recommend storing for a maximum of 3 weeks.
▪ Set the drying time and temperature you want using the
Set
button and the rotary knob.
Start the drying process by pressing the
Start/Pause
button.
After half the time, switch the racks around (e.g. move the bottom one to the top).
To do this, press the Start/Pause button in order to „pause“ the drying process. Press the Start/
Pause
button again to continue the drying process.
▪ At the end of the set drying time, the device automatically switches off and beeps 5 times.
▪ After one minute, the display switches off.
Food to be
dried
Recommended
preparation
Recommen-
ded drying
time
Result Recommended
quantity per
rack
Weight dried
as & of fresh
weight
Recommended
temperature
in °C
Fruit
Apples, pears “Remove pips and cut
into 4-6 mm slices (with
or without skin, as you
prefer)”
7-9 hours bendy 170 g 10-15% 70°C
Apricots, plums halve, de-stone, place
with cut surface facing
up or cut into slices
10-12 hours bendy 330 g 20% 60°C
Kiwi Peel and cut into 5 mm
thick slices
10-12 hours bendy 95 g 20% 65°
Banana Peel and cut into 5 mm
thick slices
10-12 hours crispy 150 g 10% 70°C
Ripe mango Peel and cut into 8 mm
thick slices for “mango
stripes”
6-7 hours bendy 170 g 20% 70°C
Chips: 3-4 mm slices 8-9 hours crisp 150 g 10% 70°C
Oranges, grape-
fruit, limes
Peel and cut into 2-3
mm thick slices
8-9 hours crisp 120 g 10% 70°C
Pineapple Peel, remove stem and
cut into 5-6 mm thick
slices
7-8 hours very bendy 175 g 20% 70°C
Strawberries Remove stem and cut
into 5 mm thick slices
10-12 hours bendy 200 g 15% 65°
Vegetables
Carrots Peel and cut into 3-5
mm thick slices or dice
6-8 hours hard 85 g 15% 70°C
Cucumbers Unpeeled, cut into 3-5
mm thick slices
4-5 hours crisp 100 g 10% 70°C
Leek Halve, cut into 6
cm pieces, blanch if
necessary
7-8 hours crisp 140 g 20% 70°C
Chillies, peppers Cut into 2 mm thick
slices.
7-8 hours bendy 100 g 20% 70°C
Celery Peel, cut into 8 mm thick
slices or dice
7-8 hours hard 250 g 15% 70°C
Tomatoes 4 mm thick slices 8-10 hours bendy 190 g 15% 70°C
Soup vegetables
(carrots, celery,
leek, kohlrabi,
cabbage)
Cut into fine slices or
dice, blanch if necessary
7-8 hours bendy See information
for each rack
15% 60°C
Courgette Unpeeled, cut into 2-3
mm thick slices
12 hours. crisp 60 g 15% 40°C
Beetroot / Sweet
potato chips
Peel and cut into 2-3
mm thick slices
7-9 hours crisp 60 g 15% 70°C