Bedienungsanleitung Klarstein Fruit Jerky Pro 6 - 10029505 (Seite 24 von 61) (Deutsch, Englisch, Französisch, Italienisch)

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Length of Storage

Dried fruits and vegetables should not be stored longer than one year. Plan to use all dried meats, fish, poultry

or jerky within a month or two. Label dried foods, and rotate on a first-dried first-to-be-used basis. Check dried

foods periodically. If the food seems more moist than when packed, moisture is getting into the container.

Mould indicates the food was not properly dried before being stored. Destroy mouldy food.

Hints on Reconstitution

Dehydration is the process of removing moisture from food. Reconstitution is the replacement of that mois-

ture to bring the food back to its natural state. Although some dried foods such as fruit are excellent in their

dehydrated state, you will often want to reconstitute other dried foods before eating them. Here are some tips

on reconstitution:

Just Add Water

• For chopped or shredded vegetables, and for fruits to be used in cookies, no reconstitution is usually needed.

lf the pieces are quite crisp and dry you can try sprinkling with 1 Tbs. water per cup (200 ml) of dried food.

• For vegetables and fruits to be used in souffles, pies, quick breads, doughs or batter, use 2 parts water to 3

parts (by volume) dried food.

• For vegetables and fruits which will be cooked in the liquid such as vegetable side dishes, fruit toppings, and

compotes, use 1 to 1 1/2 parts water to 1 part dried food. Extra liquid may be required for proper cooking.

Other Reconstitution Hints

• If you drain reconstituted foods, save the liquid. This liquid has great nutritional value. Freeze this liquid for

later use in soups, leathers, pies or compotes.

• There is no need to reconstitute ahead of time when making soups. Dried vegetables can be added directly

to the soup about one hour before serving.

• Do not add spices, salt, bouillon cubes or tomato products until vegetables are reconstituted and cooked.

These items considerably hinder rehydration.

• Some foods take longer to reconstitute than others. carrots and beans require more time than green peas

or potatoes. A rule of thumb: those that take the longest to dehydrate will take the longest to reconstitute.

• Try not to use more liquid than necessary for reconstitution because nutrients will be drained away with the

excess water. Place dehydrated food in a container and use just enough water to cover the food. Add more

water later as needed to replace what the food absorbs.

Cleaning and Care

After each use, clean the drying trays and dehydrator lid with soapy water. Do not wash trays, lid or base in

dishwasher. Stubborn particles may be removed by soaking and/or using a plastik scrubber. Do not use abra-

sive materials or solvents to clean plastic! To clean the dehydrator‘s base (the bottom part with the motor and

heating element), unplug and wipe clean with a damp sponge or cloth. NEVER immerse the base in water or

allow liquid to flow into the area that contains the electrical parts.

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