L'Equip 306220 Manuel d'utilisation et d'entretien télécharger pdf (Page 6)

DEHYDRATOR

Owner’s Manual User Guide

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Pretreating

PRETREATING

Dipping in a Pretreating Solution: (generally used for fruits)

Some fruits, such as apples, pears, peaches, apricots and bananas tend

to oxidize and darken somewhat during drying or when stored beyond 6-7

months. To prevent discoloration and extend shelf life, pretreat as follows:

• Dipping Solution: We prefer using bottled lemon juice, 2 parts juice to

1 part water. You may also use orange juice, pineapple juice, (fresh or

bottled), fresh lemon juice, ascorbic acid or a produce protector such as

Fruit-Fresh. Ascorbic acid may be purchased from drug stores. Mix 1 tsp

ascorbic acid per quart of water. Follow label directions for Fruit-Fresh.

• Allow fruit to sit in pretreating solution for 2-5 minutes. Do not leave fruit

in the solution for longer than 10 minutes.

• Strain through ne mesh strainer before placing on drying trays.

Blanching/Steaming Benets: (generally used for vegetables)

• Sets color

• Stops ripening process (enzymatic action)

• Prevents changes in avor

• Facilitates the drying process and reduces drying time

• Reduces contamination from molds and bacterial growth

NOTE: Many vegetables such as beans, corn, peas and broccoli must be

steamed or blanched before drying. Carrots and celery should be blanched

or steamed. Although untreated vegetables used within three to four months

will have acceptable avor, heat treated vegetables will have better color

and reconstitute much more quickly. A few vegetables, such as onions,

garlic, peppers, tomatoes and mushrooms can be dried and reconstituted

successfully without heat treatment. Generally, if vegetables must be steamed

or blanched for freezing, they must be treated for drying. Blanching is faster

than steaming.

How to Blanch

• Place vegetables in a basket or colander.

• Dip lled basket or colander into a pot of boiling water for 5-20 seconds

depending upon size of cut vegetable. (Leave in water only until you

notice a change in color).

• Remove immediately. Dip in ice cold water to stop cooking process.

• Drain and place on drying trays.

How to Steam

• Place vegetables in a basket or colander that will allow steam to circulate

around the vegetables.

• Dip lled basket or colander into a pot with about 2 inches of boiling

water. Food should not make contact with water.

• Cover and steam 3-5 minutes.

• Remove immediately. Dip in ice cold water to stop cooking process.

• Drain and place on drying trays.

Filling the Drying Trays

FILLING THE DRYING TRAYS

Caution: If loose particles get into the base or moisture drips

down to the base and gets into the motor, it will damage the motor

and electronics. To prevent any damage make sure you follow the

instructions below carefully.

Before lling the trays:

• Be sure to blot all excess moisture from foods that have been washed,

sugared, marinated or are high in moisture, (such as very ripe tomatoes or

citrus fruit) to prevent dripping.

Filling the trays:

• Once the food has been properly sliced (and pretreated, if desired), begin

lling the dehydrating trays.

• Arrange food on the tray in a single layer. Leaving a little space between

each piece of food.

• Make sure the center hole in each tray is always left uncovered to allow

air to circulate.

• If only one side of the food is cut, place the cut side up.

NOTE: Always ll the trays with food before placing trays onto the base.

Filled Trays:

• Do not immediately place lled trays onto the dehydrator base.

• Let excess moisture drip off the trays before putting on the base by either

tapping each tray rmly on a towel to remove excess moisture or let lled

trays sit away from the dehydrator for 10 minutes, on a towel or paper

towels.

• Placing trays on a towel or paper towels to collect moisture will make

cleanup easier.

Optional:

• To catch any remaining overow that may occur, use fruit leather sheets

placed on the bottom two trays.

• Alternate placing the sheets on one half of each tray. This will allow the

warm air to circulate.

• Place these two bottom trays (without food), directly on the dehydrator

base.

• Do not use wax paper, as the wax will melt at dehydration temperatures.

Remember to always leave the center hole uncovered or unobstructed.

Fruit leather sheets and empty trays may be removed when food

stops dripping.

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L'Equip 306220 Manuel d'utilisation et d'entretien Page 6

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