Dehydrating Food - Vita5 NOBEL Bedienungsanleitung

Dehydrating Food

EN
While most food types can be dehydrated at a temperature of approximately 55ºC, when
dehydrating meats, poultry and fish (making jerky, biltong etc) the temperature needs to be
raised to guard against pathogens such as Salmonella and E. Coli.
! WARNING It is recommended that meat and poultry is dehydrated at a temperature of
70°C, or alternatively the meat should be preheated to at least 68°C to guard against
pathogens.
Fish should be steamed or baked to at least 93ºC until flaky before dehydrating at a tempera-
ture of least 70°C.
Choosing Food to Dehydrate
• For best results only use highest quality foods.
• Produce in peak season has more flavour and more nutrients.
• Meats, fish and poultry should be lean and fresh.
• Do not use food with bruises and blemishes. Bad produce can spoil the entire batch.
• Remove as much fat as possible from meats prior to dehydrating. You can use a paper towel
under meat when dehydrating to absorb fat.
Tips for Pre-Treatment of Foods
With most types of cooking, preparation is important for the best results. Foods that are pre-
pared correctly prior to dehydration will taste better and have a better appearance.
Cut, shred or dice the food uniformly. Slices should be between 6mm and 20mm thick. Meats
should not be thicker than 5mm.
To avoid browning of fruits soak cut fruit in lemon or pineapple juice for 2-3 minutes, then
place in the dehydrator. Alternatively soak in an ascorbic acid solution (made as per
manufacturers instruction) for 2-3 minutes, then place in the dehydrator.
Waxy fruits, (such as peaches, grapes, blueberries, etc.) should be dipped in boiling water to
remove the wax. This allows moisture to escape easily during dehydration.
Blanching can also be used to pre-treat foods for dehydration.
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