Silva Homeline DA 501 INOX Bedienungsanleitung/Sicherheitshinweise Seite 27

are unaffected. Approximately 95-97% of the nutrients are retained. By comparison, canning
retains approximately 20-30% of the nutrients, while freezing retains approximately 40-60%.
Sulfur and other preservatives are avoided.
Even if you already preserve or freeze food, drying it will add an extra layer of value to your
kitchen and your palate.
Drying in the sun is a matter of luck in our latitudes. Drying in a home oven, due to its relatively
enclosed space and insufficient air circulation, often causes the dried goods to sweat, stick, or
drip. The oven is also difficult to clean afterward, as it is not designed for drying.
Prepare the dried food :
To peel or not to peel:
The peel of fruits and vegetables often contains a large portion of their nutrients. Therefore,
it's best not to peel the dried food when using it as a snack.
On the other hand, you will peel apples if you want to use them later for something like an
apple strudel, or tomatoes for tomato soup.
As a general rule, peel your food before drying if you would normally peel it when using it.
For safe, appetizing preservation, all food must be washed thoroughly.
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Dry the food thoroughly; water in the drying trays can impair the drying results.
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Use only flawless food or cut out any damaged areas generously.
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Remove the core from fruit.
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Fruit should be ripe, but not overripe.
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If you want to avoid the natural browning of the cut surfaces, you can briefly dab the fruit
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with a solution of 1 tablespoon of lemon juice (or commercially available vitamin C) in 1
cup of water.
Blanching is recommended for most vegetables: The prepared vegetables are immersed
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in a pot of boiling water. From the moment the water boils again, the blanching time is
calculated according to the table.
Cutting dried goods:
One of the most important factors for successful drying is how the food is cut.
To achieve an even drying result, the pieces should be cut to approximately the same
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size/thickness.
Thick pieces take longer than thin pieces.
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Also note that the pieces become much smaller when dried.
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Moisture escapes primarily from the cut surfaces, not from the skin. Therefore, the cut
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surface (e.g., with rhubarb, greens, asparagus, and beans) should be as large as possible—
cut lengthwise.
Small fruits or berries such as strawberries should be halved.
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Even smaller berries should be halved or blanched to break open the skin.
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Broccoli florets should be halved or quartered depending on their size.
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