Bedienungsanleitung H.Koenig DSY500 (Seite 10 von 86) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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Selection and Preparation

Wash vegetables to remove dirt and debris. Trim vegetables to remove fibrous or

woody portions or bruised and decayed areas, peel, and slice using the preparation

information found on the Vegetable Drying Guide on page 7. Slice or cut vegetable

into pieces that are uniform in size. See page 7 for pretreatment information about

specific vegetables.

Pretreatment

The process of blanching involves subjecting vegetables to a high enough

temperature to deactivate the enzymes. Blanching is necessary to stop the naturally

occurring enzymes from causing loss of color and flavor during drying and storage.

Blanching also relaxes the tissue walls so moisture can more readily escape during

drying and enter during dehydrating; Blanching can be done in water or steam. Water

blanching causes a greater loss of nutrients but is faster than steam blanching and

achieves a more even heat penetration.

Steam Blanching- Fill a deep pot with water and bring to a boil. Place vegetables

loosely in a basket or colander that will allow steam to freely circulate around the

vegetables. Do not fill basket or colander with more than a 2 ½ inch layer of

vegetables. Position the basket or colander in the pot, making sure it does not contact

the boiling water. Cover with a close fitting lid. Steam for the time indicated in the

Vegetable Drying Guide on page 7.

Water blanching –Fill a large pot ⅔ full with water. Cover and bring to a boil. Place

vegetables loosely in a basket or colander and submerge in the boiling water. Cover

and blanch for the time indicated in the Vegetable Drying Guide. Water should return

to a boil in less than 1 minute. If not, too many vegetables were added to the basket;

reduce the amount of vegetables added for the next batch.

Water blanch for the time indicated in the Vegetable Drying Guide below.

Immediately after steam or water blanching, dip the vegetables in cold water to

quickly cool them. Drain the vegetables and arrange them in a single layer on the

dehydrator trays. Refer to the Vegetable Drying Guide below for drying times.

Determining Dryness

Refer to the Vegetable Drying Guide below and begin checking the vegetables at the

beginning of the average drying time range.

Remove a few pieces of vegetables from each dehydrator tray and allow to cool to

room temperature. Test for dryness by breaking the pieces in half. Most vegetables

will be crisp when appropriately dried and will break easily. If vegetables do not break

easily, additional drying time is needed. If vegetables seem to have a lot of moisture

remaining, recheck every 1 to 2 hours. If vegetables appear to be almost done, check

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

Follow “Packaging and Storage” information on page 4.

VEGETABLE DRYING GUIDE

Dry vegetables at 125°F or 52°C.

Drying times are highly variable depending on the type and amount of food, thickness,

evenness of food pieces, humidity, air temperature, personal preference, and even

the age of the plant at the time of harvesting.

Vegetable

Preparation

Pretreatment water

blanching or steam

blanching

Average Drying Time

Asparagus

Cut into 1˝ pieces.

water 3½-4½ minutes

6-8 hours

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