Device Use - Royal Catering Rcda-26/8 Bedienungsanleitung

Choosing and pre-treatment of food
a) Use the best quality foods. Fruit and vegetables in peak season have more nutrients and more flavor.
Meats, fish and poultry should be lean and fresh.
b) Do not use food with bruises or blemishes. Bad fruits and vegetables may spoil the entire batch.
c) Always use lean meats. Remove as much fat as possible before dehydrating.
NOTE: use paper towel under meat when dehydrating to absorb fat.
d) Remove any pits, skin or cores.
e) Shred, slice or dice the food uniformly. Slices should be between 0.6 cm and 2 cm thick. Meats should
be cut no more than 0.5 cm thick.
f) Steam or roast meat to 71 °C (160°F) and poultry to 74°C (165°F) as measured with a food
thermometer before dehydrating.
g) The temperature inside the chamber must be maintained at 55°-60°C (130°-140°F) throughout the
drying process.
h) Drying fish into jerky requires a lot of attention. It must be cleaned and de-boned properly and rinsed
thoroughly to ensure that all the blood is washed away. Steam or bake the fish at 93°C (200°F) until
flaky before dehydrating.
i) Soak cut fruit in either lemon or pineapple juice for a few minutes before placing out on the racks.
j) Use an ascorbic acid mix. Dissolve approximately 2-3 tablespoons into 1 liter of water. Soak the fruit
slices into the solution for 2-3 minutes, then place on the racks.
k) Fruits with a wax coating (figs, peaches, grapes, blueberries, prunes, etc.) should be dipped in boiling
water to remove the wax. This allows moisture to escape easily when dehydrating.
l) Blanching can pre-treat food for dehydrating. Blanching does not destroy helpful enzymes and helps
retain nutrients. There are two ways to blanch food:
• Water blanching: use a large pan; fill it half way with water. Bring water to a boil. Place food
directly into boiling water and cover. Remove after three minutes. Arrange food on the racks.
• Steam blanching: using steamer pot bring 5-7 cm (2-3 inch) of water to a boil in bottom section.
Place food in steamer basket and steam for 3-5 minutes. Remove steamed food and arrange on
racks.
Drying flowers and crafts
a) The flowers should be dry to start with, best if picked after the dew has dried and before the night
damp sets in. Dry the flowers as soon as possible after picking.
b) The best condition for drying flowers is a dry, warm, dark, clean and well-ventilated area, which makes
a dehydrator an ideal setting. Flowers will retain the best color and condition when dried quickly.
c) A low temperature should be used to retain the natural oils.
d) Strip off the leaves or if you prefer to keep the foliage. Discard any brown or damaged leaves.
e) Place on the tray in a single layer, avoiding overlapping.
f) Drying times will vary considerably depending on the size of the flower and the amount of foliage. Dry
at 38°C (100°F).
g) Dough art and beads can be dried in the appliance but the drying temperatures may vary.

Device use

1. Do not block the vents behind the dehydrator and on the door. Remove the frame from the dehydrator.
Line the dehydrator rack with dry items.
2. Place the pieces on the grates so that they do not touch each other. Do not overlap or allow the product
to touch. There should be enough space between the products for air circulation. Remove excess water
from food (dab the food with a paper towel or napkin.) Too much water may cause the dehydrator
temperature to drop.
3. Power switch button on. Turn the temperature knob to the desired temperature setting. Adjust the
temperature knob as needed. It is recommended to place an oven thermometer (not included) in the
dehydrator to monitor the temperature setting.
4. Turn the timing knob to the desired drying time.
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