Bedienungsanleitung ProfiCook DR 1116 (Seite 39 von 70) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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PC-DR1116_IM_K4 25.07.16

Unpacking the Appliance

1. Remove the appliance from its packaging.

2. Remove all packaging materials like foils, lling

materials, cable holders, and carton packaging.

3. Check the scope of deliveries for completeness.

4. If there are missing parts or obvious damage, do

not use the appliance. Return it to your retailer

immediately.

NOTE:

There may still be dust or production remains on

the appliance. We recommend that you clean the

appliance as described under “Cleaning”.

Worth Knowing in Advance

Dehydrating is a method of long-term food preservation.

Vegetable and animal food contains a lot of water -

this is the reason why many foods only have a short

shelf life. Water is the basis of survival for bacteria

and other pathogens, such as fungi. By removing the

water, pathogens lose their livelihoods, which in turn

prolongs the shelf life of foods. The advantage over

other preservation methods is: The vitamins, minerals

and dietary bers of the food are preserved.

In your food dehydrator, a fan circulates the heated air

throughout the sieve trays. Thus, it becomes possible

to speed up the dehydrating process compared to

drying in the open air.

You can set at the appliance the desired temperature

and the duration of the dehydrating process. Tempera-

ture range: 40 °C - 70 °C (100 °F - 160 °F), timer: 1 - 48

hours.

You have the possibility to dehydrate food by using

one sieve tray or up to four sieve trays simultaneously.

Please note that food which you have produced at

home in your food dehydrator may have a different

appearance to convenience foods that you buy in the

supermarket or organic food shop. The reason for

this is that no arti cial colourings or preservatives are

used in your food dehydrator.

You can also (partially) reverse the drying process

by simply soaking the dried fruit or vegetables in cold

water or cooking them with other foods. (e.g. soup

vegetables or mushrooms)

What Else Should You Consider?

• Do not use frozen foods. They contain too much

water.

• Always use fresh foods.

• Overripe foods or food with rotten areas are not

suitable.

• Do you want the dehydrating process of one type

of foods to be completed at the same time? In that

case, the pieces should be equally thick, so that

they can dry at the same speed.

• Place the prepared pieces on the sieve tray in a

way that they do not overlap each other. The air

duct in the middle of the sieve trays must not be

covered in order to ensure air circulation.

• The drying time depends on several factors: size,

condition of the pieces, quantities used, set tem-

perature at the appliance and ambient temperature.

You will nd the standard values in a table at the

end of this chapter.

• It is only partially visible to the eye whether the food

dehydration has already been completed. Instead of

the visual inspection, it is advisable to touch the food.

- Fruits must not produce moisture when exposed

to pressure.

- Dried vegetables should feel almost like leather.

- Herbs are done when they crumble when grated.

- The meat must not have any spots that feel

soft. However, it must not break even when you

bend it.

Fruits

• We recommend using ripe fruits because they con-

tain a high level of natural sugar. Unripe fruits often

taste bitter after drying.

• Wash and dry the fruits thoroughly.

• If necessary, remove kernels, stones and all bruises.

• Fruits with a naturally waxed skin, such as grapes

or plums, can be pre-blanched in boiling water. This

shortens the dehydrating time.

• Cut larger fruits in equally thick slices (3 - 6 mm).

Halve medium sized fruits.

• It is normal that brightly colored fruits, such as ap-

ples or bananas, become darker when dehydrating.

You can prevent this by previously soaking the fruit

slices for 2 minutes into lemon or pineapple juice.

Dry the fruits then thoroughly with paper towels.

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ProfiCook DR 1116 Seite 39

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