Silva Homeline DA 501 INOX Bedienungsanleitung/Sicherheitshinweise Seite 31

grapes dry whole
After properly drying your food, proper storage is also important to preserve it for as long as
possible. However, it is recommended not to store dried fruit or vegetables for longer than 1
year. Dried fish or meat should not be stored for longer than approximately 3 months (in the
refrigerator) or 1 year (in the freezer).
Allow the dried foods to cool thoroughly before packaging.
Any container that is clean, airtight and moisture-proof is suitable for storage.
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Plastic bags with zip closure or sealable bags are ideal.
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Fill the bag and press out any remaining air .
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Filled, sealed bags can be used to store metal cans (e.g., coffee cans) with lids to keep
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pests out. However, food should not be stored directly in metal cans.
Glass containers with a good seal (airtight!) can be used with or without a plastic bag.
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Not suitable: fabric bags, paper bags, thin plastic bags, wrapping paper or containers
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without an airtight seal.
Dried foods can be stored for years at any room temperature, but preferably in dry, cool, dark
rooms.
For every 10°C lower temperature, the storage time is extended by two to three times.
Fruits can be eaten dried as a snack, but can also be used as imaginative ingredients in
countless recipes.
Adding water for regeneration:
Dried foods can be returned to their original state by adding water.
If dried fruits are to be used in recipes similar to fresh fruit, they must be soaked beforehand
to restore the moisture that was previously removed.
The basic rule is: 2 parts water to 3 parts dried food .
If in doubt, use a little less water so that the fruit doesn't become mushy.
Then the fruits can be used according to the recipe.
For vegetables and fruit that will be cooked in liquid (e.g., vegetable side dishes, fruit garnishes,
or compotes), use 1–1.5 parts water to 1 part dried food . More water may be needed.
Storage of dried foods
Preparation of dried foods
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flexible 8 - 38 hours