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Verfügbare Sprachen
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Leafy herbs should turned during the desiccating process to avoid them pasting together.
The levels should not be filled too much to allow the necessary air circulation.
Now fit the electric drying unit with the transparent lid on to the topmost tray
Set turning switch to the position corresponding to the goods to be dehydrated (see table).
Plug in appliance.
Set timer to desired dehydrating time
( see table ), item is now in operation and will switch off automatically when dehydrating time is
finished.
Item version with switch only ( basic unit without timer )
This basic version is without automatic switch Off.
Set turning switch to the position corresponding to the goods to be dehydrated (see table).
Remember the dehydrating time ( see table ), by using a kitchen clock. After the set time is finished,
the clock will ring and now the appliance must be switched off.
Dehydrating time
Dehydrating time varies greatly according to the kind of items to be dried, their moisture content,
ripeness and thickness, as well as the room air and the number of drying trays having a bearing an
this. If doubtful select a shorter drying time while conducting a visual and actual check by hand
towards the end of the drying period. This appliance evenly supplies all levels with drying air but
differences in the items to be dried can cause uneven results. If you adhere to exacting standards
you may want to resort to a check-through and allow the softer pieces to dry for another
hour.
The goods that have been prepared should be desiccated presently. The desiccating
process should not be interrupted. Too many of the aromatic substances escape when
drying herbs or similar aromatic goods for too long. Fruit that is intended for dry snacks
without prior soaking in water (or intended for space-saving provision for mountain climbers)
should not be dried till its brittle but left so that it is chewable.
Checking the dried goods by feeling them is best made when the items have cooled off.
Desiccated vegetables should not feel tough but rather brittle.
Temperature setting
The correct temperature setting is very important:
position 1 approx. 20° C above ambient temperature for all herbs and mushrooms
0
position 2 approx. 40 C above ambient temperature for all vegetables and delicate kinds of fruit
position 3 approx. 60° C above ambient temperature for all kinds of fruit.
Storage
Let the dried items cool off well before storing. The best containers are clean glass jars that
can be closed such become easily available in any household today. The jars are especially
suitable if the dried items are to be removed little by little over a period of time. Plastic bags
are not suitable in this case. Heat sealed and vacuum-sealed bags are also recommended,
they are the best method to store dried vegetables.
Desiccated items can be stored at room temperature for years, however dry, cool and dark rooms
are even more suitable. Even so you will enjoy best flavour in the following winter months and early
the next spring. An occasional visual check just like with other preserved items is recommended
though. Each 20° F (10°C) of lower temperature extends the storage
time twofold or threefold. Labels describing contents provide order and top off the happiness with
your precious product.
Cleaning
Prior to every cleaning procedure set timer to 0 and pull the mains plug. The electric unit with
the transparent lid will hardly become dirty through use. lt is sufficient to wipe it off with a
damp cloth from time to time. Never immerse this part in water!
This new system does away with complicated cleaning of the trays.
There is normally no dripping or sticking of the items to be dried.
·
The drying trays contain no screens or wire netting.
·
·
The trays can easily be cleaned like any dish or soaked in water.
·
Do not use scouring materials as this will make all subsequent cleaning efforts
more difficult.
·
The air suction sieve an the motor component must be kept free from dust under
all circumstances.
Dirt or dust residues should be removed with a soft brush or using a vacuum
cleaner (min. suction power).
All materials in the various parts are highly suitable and approved for goods. They are
resistant to the acids in the fruit as well as to cleaning agents and will remain robust for years,
protecting against age.
1
hr to 1
/2
Preparation
F r u i t can be used for snacks, dried as it is but also as an ingredient for countless recipes.
If dried fruit is to be used in a recipe in the same way as fresh fruit would be, it must be dehydrated
by soaking in water to add what has been withdrawn in the desiccating process. The corresponding
amount of water is added, e.g. one cup of water to one cup of fruit, leaving this to soak about
4 hours, if in doubt use a little less water and a little less time to prevent the items becoming
soggy.
You can further make use of cookbooks which provide various recipes according to each
country.
Here are a few hints:
fruit pies and other baked goods, fruit bread, muffins, variations an raisins ec.
stewed fruit goes well which waffles and pancakes, for Sandwiches, deserts, applesauce
ingredients for some meat and game recipes, chutneys etc.
ingredients for granola, pudding, yoghurt, whipped cream, ice cream, fruit salad ec.
you can candy different kinds of fruit or frost them according to your fancy. Bananas are
highly suitable for milk drinks and as an additive to baby food. Grind the dried bananas
into a powder in this case.
Various fruits can be enhanced which honey or nuts. You can easily mix fresh fruit and
dry fruit that has been dehydrated. Depending an the recipe you leave them whole or
chop them but not finely.
An extra specialty is fruit leather from the Himalayas which consists of various pureed
fruits with honey, nuts and spices added, rolled out and cut into rectangular pieces, then
dried to a chewable consistency. After it has been rolled out it can also be filled, rolled
up and cut into rolls.
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