Bedienungsanleitung H.Koenig DSY700 (Seite 6 von 80) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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Pretreatment is not necessary but is recommends to prevent discoloration .Some people

may detect a slight flavor change with pretreated fruit. See the Fruit Drying Guide on page

6 to determine which fruit will benefit from the pretreatment. You may want to dry the

different options and see which you prefer.

Ascorbic acid(Vitamin C)-Ascorbic acid, available in tablet or powdered form, is available at

drugstores. Mix 2 1/2 tablespoons of powder ascorbic acid in 1 quart cold water. Vitamin C

tablet(six 500mg.tablets equal 1 teaspoons ascorbic acid) should be crushed before mixing

with water. Place cut fruit,such as bananas,peaches,apples,or pears, in mixture and soak for

10 minutes. Remove fruit and drain well before placing on drying trays.

Ascorbic acid mixture-These commercially available products,such as Mrs. Wages Fresh

Fruit Preserver ,are a combination of ascorbic acid and sugar and are commonly used for

fresh fruits and for canning and freezing Follow the manufacturers’ directions for use of

these mixture.

Lemon juice-Mix equal parts lemon juice and cold water. Place cut fruit in solution and

soak for 10 minutes. Remove fruit and drain well before placing on drying trays.

Place piece of fruit on dehydrator trays in a single layer, close together but not touching or

overlapping.Refer to the Fruit Drying Guide on before for suggested preparation,and the

drying times. Dry fruit at 50-60℃.

Determining Dryness

Refer to the Fruit Drying Guide on before page 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.

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.

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 blender, puree

until smooth(applesauce consistency). To get the pureeing process started, you may need

to add approximately 1 tablespoon of fruit juice or water.

If desired, fruit can be pretreated to preserve its natural color. Add 1½ teaspoons of lemon

juice to each 1½ cups pureed fruit. See the Fruit Drying Guide on page 6 to determine which

fruits will benefit from pretreatment.

The natural sweetness of fruit is intensified with drying. However, if preference is for a

sweeter fruit roll, you can add honey, maple syrup, corn syrup, or sugar to the pureed fruit

if desired. Try different amounts of sweeteners, staring with 1 tablespoon for each 1½ cups

of fruit puree, to find your preference. Fruit with sweeteners added will take longer to dry

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H.Koenig DSY700 Seite 6

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