RONDELL RDE-1750 Betriebsanweisung Seite 16

Product
Nuts
Peanuts Roast, peel
Almond Soak for 8 hours, peel
Hazelnuts Soak for 8 hours, peel
* For drying greens and herbs, we recommend using a thin plastic grid (4) supplied with the unit
Note:
When drying food products containing a lot of moisture, do
not forget to place the plastic tray (7) on the bottom of the
chamber.
Special recommendations for drying food products
– Adding lemon juice when drying fruits that quickly change
their natural color (such as apples, bananas, etc.) will help
prevent browning. Simply drizzle lemon juice over already
cut pieces of fruit, or soak them in citric acid water for
5 minutes.
– 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 solu-
tion for 2 hours.
– Some fruits are covered with layer of natural wax (dates,
etc.). To remove the wax and speed up the drying of food
products put them into boiling water for 1-2 minutes.
– Try to cut the food products into equal pieces, this will
help them dry evenly. For this you can use a vegetable
cutter, which will ensure that the food products are per-
fectly cut.
– If the food products remain soft and moist during the
dehydration process, increase the processing time.
– Do not try to reduce the drying time of the food products
by increasing the temperature. This will spoil the prod-
uct – the outer crust will be very dry, but the inside of the
product will remain raw.
Herbs, flowers, spices
– Practically all herbs are suitable for drying.
– Dry spice herbs together with stems, separate leaves
from stems after drying.
– Make sure that the herbs are well-dried; otherwise they
may start to rot.
– You can use dried flowers for making fragrant sachets.
Preparation of food products
Drying of meat and fish
– You can dry raw or cooked meat or fish. Preprocessing of
– Dried meat or fish can be used to cook first or second
– Dry only lean meat without fat (for instance, beef or poul-
– Keep fish and meat in the marinade or boil before cook-
RECIPES
Marinade recipe
– 0,5 glass soy sauce
– 1 tea spoon cut garlic
– 2 tbl. spoons tomato paste
– 1,25 tea spoon salt
– 0,5 tea spoon ground pepper
Cooking of jerked beef
– Cut beef into small pieces against fiber.
– Put the pieces of meat into the marinade for 3 hours, then
– Put the pieces on the dehydration grid, dry for 8-15 hours.
– Keep jerked beef in hermetic package at room tempera-
Cooking of dried fish
– Do not use frozen fish for drying.
– Remove the bones, cut the fish into pieces.
– Put fish into salt solution (half a glass of salt with 1L water)
– Put fish pieces on the plate, add salt and spice (1 tea
16
Recommended
temperature,
65
65
65
meat or fish keeps you healthy and is obligatory.
courses. Soak them in water or broth for 1 hour before
eating.
try meat) and only fresh fish.
ing.
remove and dry.
ture no longer than 2 weeks, in the fridge – no longer
than 3 months.
and put the container into the fridge for 30 minutes, then
remove fish pieces and dry.
spoon salt for 1 kg fish). Cover the plate and put it into the
fridge for 6 hours.
Processing time,
°C hour
8-12
8-12
8-12