h.koenig DSY700 Bedienungsanleitung Seite 6

will notice there is a range of average drying times. In some cases you may find you may
need to, or prefer to, dry you foods for shorter or longer periods than those listed. For best
results, begin checking your food at the beginning of the range listed in the instructions.
You should then gauge how often you should recheck the food based on how the drying is
progressing. With some foods,such as herbs, that may mean every 10 minutes, and with
other foods, such as fruits,that may mean every 1-2 hours.
.Dehydration prevents microbial growth, however,chemical reaction caused by enzymes in
fruits and vegetables can occur unless the product is pretreated before drying..
Pretreatment will prevent or minimize undesirable color and texture changes during drying
and storage. See specific sections for recommend pretreatment.
.Place food in a single layer on the trays. Do not allow food to touch or overlap.
.When drying the strong-smelling foods,such as onions and garlic, be aware that there will
be a strong odor during the drying process. That odor may linger after drying has been
complete.
. Individual pieces of food may not all dry at the same time. Foods that are appropriately
dried should be removed before those that still require additional drying.
Always check all of the trays for food that are appropriately dried.
.If one tray of food is finished before the others, remove the dried food and return the
empty tray to the unit rather than rearranging the trays.
.Do not add fresh fruits and vegetables to a partially dried load. This will add moisture and
increase the drying time.
.Allow for continuous drying. Do not unplug the dehydrator in the middle of the drying
circle and resume drying at a later time as this may result in poor quality and /or unsafe
food.
Packaing and Storage
Dried foods need to be properly packaged to prevent reabsorption of moisture and
microbial deterioration. Pack food in clean,dry, airtight containers.Glass jars or freezer
containers with tight-fitting lids are good for storage. Resealable plastic freezer bags are
also acceptable.
.Store package dried food in a dry,cool location away from light. Higher temperatures and
exposure to light will shorten the storage time and result in loss of quality and nutrients.
.Fruit leather/rolls should keep for up to 1 month at room temperature. Vegetables have
about half the storage life as fruit. If food is to be kept longer,then store in a freezer.
.Package vegetables and fruits in separate storage containers to avoid flavor transfer.
Emperature mode advices:
-Herbs 40-50℃
-Greens 50℃
-Bread 50℃
-Yoghurt 50℃
-Vegetables 50-55℃
-Fruits 50-60℃
-Meat, Fish 70℃