Bedienungsanleitung ProfiCook DR 1116 (Seite 40 von 70) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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Vegetables

• Wash the vegetables thoroughly.

• Cut them in about 6 mm thick slices or pieces.

• Blanch the vegetables for 1 - 2 minutes in boiling

water. Afterwards, we recommend to shock them

by tossing them in ice water. Thus, they retain the

color, avor and structure.

• Then dry the vegetables thoroughly with a paper

towel.

Meat

• Lean, well-hung meat is best suited for dehydrating.

• Wash and dry the meat thoroughly.

• Remove the skin, tendons and fat from the meat.

• Cut 2 - 4 mm thin slices. TIP: It is easier to cut par-

tially frozen meat into thin slices. Or use meat rolls.

• Cut the slices in 2 - 3 cm thin strips.

• Marinade the meat with a seasoning mix of your

choice. Let the meat for at least 6 - 8 hours mari-

nade in the refrigerator.

• Before you place the meat in the dehydrator,

squeeze the marinade with pressure out of the

meat. Dab it dry with paper towels.

Fish

• After having been prepared for eating, sh are divid-

ed lengthwise.

• Fillet large sh and cut them into strips. Do not re-

move the skin, so that the strips are held together.

• Dab the sh dry with paper towels.

Herbs

• Harvest the herbs preferably on a rain-free morning.

Before harvesting, they should have been exposed

to at least 1 or 2 days of sunlight. Early in the morn-

ing, in the evening hours and on rainy days herbs

have the least aroma.

• If possible, do not wash the herbs. Shake off the

dust only. Should you wish to wash the herbs, dab

them dry with paper towels.

• Mince the herbs as little as possible. Place whole

stems on the sieve trays of the dehydrator.

• Some herbs are not suitable for drying, as they

quickly lose their avor after harvesting (z. B.

lovage, borage, sorrel, watercress). It’s best to

freeze these herbs.

• The following herbs are moderately well up to well

suited: parsley, basil, dill, chives, lemon balm.

• Herbs which are very suitable are: mugwort, savory,

marjoram, oregano, rosemary, sage, thyme, chamo-

mile, peppermint, lavender, sweet woodruff.

Temperatures and Dehydrating Times

Food

Temperature

in °C

Dehydrating

time in hours

Fruits

55 - 65

5 - 21

Pineapple 10 - 21

Apples 5 - 12

Apricots 10 - 18

Bananas 8 - 12

Pears 8 - 12

Dates 5 - 7

Figs 5 - 7

Mango 10 - 20

Oranges 8 - 20

Plums 10 - 18

Grapes 12 - 21

Vegetables

55 - 70

2 - 12

Turnip

cabbage

6 - 10

Leek 6 - 10

Carrots 6 - 8

Peppers 8 - 12

Celery 6 - 10

Mushrooms 40 5 - 6

Meat 60 6 - 12

Fish 60 8 - 11

Herbs 40 2 - 3

Storage of Dried Foods

After dehydrating, let the foods cool down completely

before storing them in closed vessels.

To ensure an optimal durability, the proper storage

plays an important role. Protect the dried foods from

humidity. Airtight lockable boxes or jars are best

suitable. You can also use resealable plastic bags with

Zipper

or bags sealed with a vacuum sealer.

If moisture becomes visible in the vessel, the foods

must denitely be dried again.

The vessels should be stored in a cool room and be

protected from light.

Properly dried and stored foods can be kept for up to

one year.

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