Vigan Mammoth ESP4DG digital LED Bedienungsanleitung Seite 32

Allow the dried fruits, vegetables or mushrooms to cool for about 1 hour (feel free to leave them in the turned
off dehydrator). Do not prolong the cooling time, dried ingredients could absorb moisture from the surrounding
air and would need to be re-dried. Do not store dried food in airtight containers or bags until it has cooled
down. Store containers ideally in a dark place at room temperature or below. Dried fruits have a shelf life of at
least 1-2 years.
TIP: To prevent browning of some fruits (apples, pears or apricots), soak the sliced slices in a mixture of 250 ml
of water and 1 tablespoon of lemon juice before drying. Then let the pieces of fruit drip for a while and you can
dry them straight away. Fruit treated with this solution will remain light during drying and will not brown even
during storage.
A. FRUIT PREPARATION + TIPS
1. ¼ glass of juice plus 2 glasses of water, soak all the food you want to dry for about two minutes.
(Note: combine juice and food such as apples with apple juice.)
2. Table of fruit preparation
Fruit
Apple
Artichoke
Almond
Cowberry
Dates
Orange, grapefruit, lemon
Orange peel
Peach
Pear
Ripe mango
B. VEGETABLE PREPARATION
1. Cook in steam or water or fry in oil. We recommend this for beans, cauliflower, asparagus and potatoes.
2. Put the prepared vegetables in the boiling water for about 3 to 5 minutes. Thoroughly drain the water and put
the vegetables on the plates.
3. Dip the vegetables in lemon juice for about 2 minutes.
4. Vegetable table
Fruit
Asparagus
Cabbage
Carrot
Cauliflower
Celery
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Preparation
Deseed, sliced or peeled
Sliced to 3mm slices
Peeled, cut in half or sliced
Cup open or kept
Deseed, sliced (or kept)
Peeled, sliced to 5mm pieces
Strip like
Deseed when semi – dried in half or in 1/4
Peeled, sliced
Sliced
Preparation
Sliced to 2,5 cm
Peel open, sliced to 3 mm
Steam soft, stripped or sliced
Steam soft, cut open
Sliced to 6 mm
Norm. drying Time (approx.) Hrs.
pliable
pliable
pliable
pliable
tough
crispy
pliable
pliable
pliable
pliable
Norm. drying Time (approx.) Hrs.
fragile
tough
instant eatable
tough
fragile
7 – 9
5 – 13
12 – 38
6 – 26
11 – 19
8 – 9
8 – 16
8 – 16
7 – 9
6 – 7
6 – 14
6 – 14
6 – 12
6 – 16
6 – 14