Инструкция по эксплуатации Binatone FD-2680 — страница 6

ENGLISH

Note:

To ensure that fruits and mushrooms retain their natural colour and do not turn a shade of brown sprinkle a small amount of lemon juice cover the produce before dehydrating For produce that will first be blanched add little lemon juice to the blanching water.

Note:

Peeling means losing some of the valuable vitamins and mineral salts Unpeeled produce requires slightly longer dehydrating times which in turn may also lead to a loss of mineral substances You may try different kinds of dehydration in order to compare them and to select the kind that suits you.

Storing the dehydrated produce

! Glass containers that can be sealed airtight and cloth bags are ideal for staring dehydrated foods The produce must be allowed to cool off completely before storage A long storage life is only ensured if the produce cannot absorb any additional moisture while stored.

Attention:

Check the moisture level of the stored produce If droplets of moisture form during the first weeks repeat the dehydrating process.

! Mushrooms should be stored in airtight sealed jars.
! Crush herbs between your fingers after dehydration Full flavor is the best way to check quality of ready herbs.

Dehydrating performance

It is important to know how much of a specific produce can actually be processed within a certain period of time Naturally this is dependent on the type of produce and the number of trays to be used.

Dehydrating capacity with 5 trays (kg):
Apples pears

Apricots plums peaches

Mushrooms

Red peppers in stripes

Vegetables finely cut for soup and sauces

Herbs linden blossom tea

Rose hip cranberries bilberries

Recipes

Apples

Remove the core cut into slices or rings wash immediately in lemon water sprinkle lightly with lemon juice before dehydrating.

Dehydrating time: 6–7 hours.

Advice:

To keep apples beautifully white blanch in a salt water solution (1 litre of water 10g salt).