Bedienungsanleitung H.Koenig DSY500 (Seite 7 von 86) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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Determining Dryness

Refer to the Fruit Drying Guide on page 6 and begin checking the fruit at the

beginning of the average drying time range. Remove a few pieces of fruit from each

dehydrator tray and allow to cool to room temperature. Fruits are acceptably dry when

they are soft and pliable, but not sticky. Fruit folded in half should not stick together.

Apple and banana slices can be dried until crisp, if desired. If fruits seem to have a lot

of moisture remaining, recheck every 1 to 2 hours. If fruits appear to be almost done,

check again in 30 minutes. Always check fruits from each tray.

Conditioning

After drying, allow fruit to cool for 30 minutes to 1 hour before packaging. Dried fruits

may have uneven amounts of moisture remaining because of differences in the size of

various pieces. Although fruit appears to be dry, there may still be moisture remaining

in some of the individual pieces. Conditioning is a procedure that can be used to more

evenly distribute moisture, which will reduce the chances of mold growth. It allows you

to determine if you’ve removed enough moisture before you put it into storage. To

condition, place the pieces of fruit loosely in a clean plastic or glass container and seal

and let stand for 1 week. This will allow drier pieces of fruit to absorb excess moisture

that may be present in other pieces. Daily shake the jar to separate the pieces and

observe for condemnation. If condensation develops, remove the fruit and dehydrator

for additional time. After conditioning, follow “Packaging and Storage” information on

page 4.

Uses

Dried fruits make great snacks. They can also be added to trail mixes, cereals,

muffins,breads, and other baked products. Dried fruit can be used as is or softened

prior to use. To soften dried fruit, submerge in boiling water and soak for 5 minutes or

place fruit in a steaming.

Fruit Rolls(Leather)

Fruit rolls(or fruit leather) are made by drying a thin layer of pureed fruit on a flat

surface. Once dried, the fruit layer is pulled from the surface and rolled. The term

leather derives from the leather-like texture of the pureed fruit once it is dried.

Almost any fruit or combination of fruit can be pureed and dried for fruit leather. The

quality of the fruit leather depends on whether the fruit has a low or high amount of the

naturally occurring starch called pectin. Fruits that have a high amount of pectin will

make leathers that bond together in a solid sheet and easily peel, while fruits that

have little pectin will flake and crack rather than peel. When making leather with fruits

low in pectin, add another fruit that is high in pectin to improve the texture of the

leather. Fruits low in pectin include cherries, citrus fruits, raspberries, and strawberries.

When using a low pectin fruit with a high with a high pectin fruit, use equal parts of

each to produce the best results.

Preparation

Use Fruit Roll Sheet to prepare fruit rolls. Apply a thin layer of vegetable oil or no-stick

cooking spray to the fruit roll sheet.

Caution: If using cooking spray, be sure to spray away from the dehydrator base.

Use about 1½ cups of pureed fruit roll sheet.

Select ripe or slightly overripe fruit and remove any bruised areas. Wash fruit sand

remove peel, seeds, and stems. Cut fruit into chunks and using a food processor or

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