Vigan Mammoth ESP4DG digital LED Bedienungsanleitung Seite 34

The most delicious are those herbs that have been dried as fresh as possible. However, the harvest time depends on
which part of the plant you want to dry. Prune the flowers when the buds are half open (not in full bloom). Harvest
the leaves until they are young and fragile. Always use scissors when harvesting, never pick herbs. The seeds are
best harvested when they change from green to brown or gray, but at the same time before the pods burst and
their contents spill out. Dig up the root in autumn at a time when the plant is fully grown and its above-ground part
begins to wither. Be careful not to damage the root with tools. Remove dead and damaged parts from the collected
plants. If you live in a dusty or busy place, be sure to rinse the herbs and let them dry until the next day. Wash the
root thoroughly in each if necessary, dry it immediately, eg with a cloth. Some seeds can have insects inside, so it
is advisable to freeze them for about 48 hours before drying (do not freeze the seeds that you will want to plant
sometime, would not germinate).
Leave the flowers and petals whole, you can cut the root into smaller pieces or cut it lengthwise. Lay the herbs on
the platters. If you are drying larger tufts, adjust the height of the trays so that the plants do not touch the tray
above them. Dry for 2-4 hours at 35 ˚C. Higher temperatures would destroy the taste of herbs. If you are drying
specific types of herbs or spices for the first time, check them regularly - they must be removed from the dehydrator
as soon as they are properly dried. Overdrying degrades the nutrients contained in plants (oils, vitamins, minerals).
Properly dried herbs are known to be brittle, crumbly and rustling. If some pieces turn black during drying, sort
them out (blackening can occur if you have dried steamed herbs or if you have spread them on the plate in too thick
layers). Put healthy herbs in an airtight container, ideally opaque. If you do not have opaque containers, glass will
suffice - but you need to store them in a dark place. The light causes the plants to fade and the aromatic oils to be
lost. Storage in an open container or bag would in turn cause wetting of the herbs (and gradual mold) and possible
insect infestation. Properly stored herbs last about 1 year.
H. HOMEMADE PASTA
Make and slice homemade pasta according to various recipes. Spread them in one layer on drying plates. Dry at 57 °C for
2-4 hours. Smaller types of pasta dry the fastest and then you can cook them easily and quickly.
OTHER DRYING TIPS, DIFFERENT TYPES
(The stated drying times for individual raw materials are only indicative - drying can take shorter or longer times.)
APPLES
Peel apples (not necessary), remove the kernel and
cut to 4,6 mm slices or only cut to quarters.
Drying time: 7-9 hours
Drying temperature: 70 ˚C
Properly dried fruit is soft.
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APRICOTS
Wash apricots, cut in half and remove stone.
Dry them with skin down.
Drying time: 10-12 hours
Drying temperature:60 ˚C
Properly dried fruit is soft.
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ASPARAGUS
Wash the asparagus and cut it to 2.5 cm blocks.
Drying time: 5-6 hours
Drying temperature: 52 ˚C
Properly dried asparagus is fragile.
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BANANAS
Bananas are the best to dry out as brown spots
appear on the skin.
Peel them and cut to 5mm circles.
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Drying time: 10-12 hours
Drying temperature: 70 ˚C
Properly dried fruit is solid. If dried for a long time, it
is crunchy.
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BATONS
Wash the batons and bake them until, they are soft.
Peel and cut into 6mm circles.
Drying time: 7-11 hours
Drying temperature: 52 ˚C
Properly dried baton is fragile.
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BEETROOT
Remove leaves and root, peel and cook in steam until
beetroot is soft. Allow it to cool, cut into
8 mm slices or 3 mm cubes.
Drying time: 8-12 hours
Drying temperature: 52 ˚C
Properly dried beetroot is solid.
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BERRIES
Leave raspberries, bilberries, blackberries and other
berries whole. Prepare berries with waxy shell
(cranberry) using blanching (cooking technique
consisting in immersing the fruit in hot water (short