Binatone FD-2680 - Инструкция (Страница 7)

7
ENGLISH
Note: To ensure that fruits and mushrooms retain their
natural colour and do not turn a shade of brown,
sprinkle a small amount of lemon juice cover the
produce before dehydrating. For produce that will first
be blanched, add little lemon juice to the blanching
water.
Note: Peeling means losing some of the valuable vitamins
and mineral salts. Unpeeled produce requires slightly
longer dehydrating times, which in turn may also lead
to a loss of mineral substances. You may try different
kinds of dehydration in order to compare them and to
select the kind that suits you.
Storing the dehydrated produce
! Glass containers that can be sealed airtight and cloth bags are
ideal for staring dehydrated foods. The produce must be al-
lowed to cool off completely before storage. A long storage life is
only ensured if the produce cannot absorb any additional mois-
ture while stored.
Attention: Check the moisture level of the stored produce. If
droplets of moisture form during the first weeks, repeat
the dehydrating process.
! Mushrooms should be stored in airtight sealed jars.
! Crush herbs between your fingers after dehydration. Full flavor
is the best way to check quality of ready herbs.
Dehydrating performance
It is important to know how much of a specific produce can
actually be processed within a certain period of time. Naturally,
this is dependent on the type of produce and the number of trays to
be used.
Dehydrating capacity with 5 trays (kg):
Apples, pears
2
Apricots, plums, peaches 1,8
Mushrooms 1
Red peppers in stripes 1,8
Vegetables, finely cut, for soup and sauces 1
Herbs, linden blossom tea 0,2
Rose hip, cranberries, bilberries 0,7
Recipes
Apples
Remove the core, cut into slices or rings, wash immediately in
lemon water, sprinkle lightly with lemon juice before dehydrating.
Dehydrating time: 6–7 hours.
Advice: To keep apples beautifully white, blanch in a salt
water solution (1 litre of water, 10g salt).