Bedienungsanleitung ProfiCook DR 1218 (Seite 42 von 74) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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PC-DR1218_IM 09.12.20

Overview of the Components /

Scope of Delivery

1 Display

2 Housing

3 Handle

4 Air vents

5 Control panel:

button (increases time and temperature)

button (decreases time and temperature)

TEMP / TIME button (switches from temperature to time

and vice versa)

button (switching the appliance on / off)

6 Sieve trays (6 pieces)

7 Crumb tray

8 Fine tray

9 Door

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. Wa-

ter 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 vita-

mins, 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. Temperature range:

35 °C - 75 °C, timer: 0.5 - 24 hours.

You can dry using a single sieve tray or up to six sieve trays

at the same time. If you want to dry thicker food, do not use

all sieve trays.

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 or-

ganic food shop. The reason for this is that no arti cial col-

ourings 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 drying time depends on several factors: size, con-

dition of the pieces, quantities used, set temperature 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. How-

ever, it must not break even when you bend it.

Fruits

• We recommend using ripe fruits because they contain 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 short-

ens 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 apples

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.

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.

Fish

• After having been prepared for eating, sh are divided

lengthwise.

• Fillet large sh and cut them into strips. Do not remove

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 morning, in the

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