Gallet Lapalisse DES 121 Bedienungsanleitung Seite 41

– The time of dehydration depends on the amount of dehydrated ingredients. The more
drying screens you use, the longer the time of drying.
– Before tasting food that is being dried, take out several pieces and let them cool down.
Hot pieces are softer and more humid than those that have cooled down. Dry food for
sufficient time so that their decay and microbiological production of bacteria is prevented.
Properly dried vegetables must be hard and crispy and prone to cracking. Duly dried fruit
should not be overdried, it must be leathery and smooth. The meat may crack when bent,
but will not break. Fish meat should never be brittle or fragile. Fish jerky should and no
moisture should be visible on the surface. Smell and taste the meat, it should have just
a slightly fishy taste and aroma. For short-time storage, dried fruit does not have to be
dried so much as in a shop. In drying food, we recommend following the instructions in
professional literature.
Blanching
Blanching (enzymes deactivation) is used to eliminate disturbance of look and taste by
cooking vegetables for a short time in water or in steam. Put the prepared food into a wire
basket or a mesh and sink it into a container with boiling water. Count the time necessary
for blanching from the time when water starts to boil again (see table). Then let water drip
off from the food, or dry it.
Soaking
Many kinds of light fruit (e.g. apples, apricots, peaches, nectarines, pears, plums) tend
to turn brown during drying and storing. To prevent this, soak the cut pieces of fruit into
a solution of pineapple or lemon juice (one tablespoon of juice/0.25 L of water, see the
table) and then let the water drip off the fruit, or dry it with clean kitchen crepe paper.
Fruit can also be soaked in honey, spices, orange juice. You can also try your own tasteful
solution for soaking. You can also use a salt solution or fruit syrup. Fruit like plums,
grapes, cherries, sour cherries can be soaked in water so that the skin cracks, which will
speed up dehumidification during drying.
Time of drying
The time changes according to the type of dried food, its contents of water, ripeness and
thickness. It also depends on the temperature and humidity of the air in the room where the
dryer is used (we recommend using the dryer at usual room temperature).
When herbs and similarly aromatic foodstuffs are dried for too long, a lot of aromatic
substances will leak. Fruit intended for snacks, or fruit to save place, does not have to be
soaked before drying and it should be dried until crispy, but chewable at the same time.
Using in kitchen
If you want to use dried fruit and vegetables in the same way as fresh ones, you have to
soften them - return humidity to them that was removed by drying. If you soak them for
more than 1 or 2 hours, we recommend storing food in a fridge so that you maintain the
nutrition value of the food. Use the remaining water from soaking (e.g. from vegetables)
for further food processing. Do not forget that food increases it size when soaked (fruit 1.5
times, vegetables 2 times).
Fruit
It can be consumed in dried state. Soak the required amount of dried fruit in the same
amount of water and leave for about 4 hours.
EN - 41
EN