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RDE-1750
Инструкция по эксплуатации Страница: 16

Rondell RDE-1750 Инструкция по эксплуатации онлайн [16/32] 810690

Product Preparation of food products

Recommended

temperature, °C

Processing time,

hour

Nuts

Peanuts Roast, peel 65 8-12

Almond Soak for 8 hours, peel 65 8-12

Hazelnuts Soak for 8 hours, peel 65 8-12

* For drying greens and herbs, we recommend using a thin plastic grid (4) supplied with the unit

Note:

When drying food products containing a lot of moisture, do

not forget to place the plastic tray (7) on the bottom of the

chamber.

Special recommendations for drying food products

–

Adding lemon juice when drying fruits that quickly change

their natural color (such as apples, bananas, etc.) will help

prevent browning. Simply drizzle lemon juice over already

cut pieces of fruit, or soak them in citric acid water for

5 minutes.

–

Use natural juice made of the same type of fruit that are

intended for drying (for instance, apple juice for apples)

to enhance the natural taste of fruit. Dilute 1/4 glass of

juice with two glasses of water; soak the fruit in the solu-

tion for 2 hours.

–

Some fruits are covered with layer of natural wax (dates,

etc.). To remove the wax and speed up the drying of food

products put them into boiling water for 1-2 minutes.

–

Try to cut the food products into equal pieces, this will

help them dry evenly. For this you can use a vegetable

cutter, which will ensure that the food products are per-

fectly cut.

–

If the food products remain soft and moist during the

dehydration process, increase the processing time.

–

Do not try to reduce the drying time of the food products

by increasing the temperature. This will spoil the prod-

uct – the outer crust will be very dry, but the inside of the

product will remain raw.

Herbs, flowers, spices

–

Practically all herbs are suitable for drying.

–

Dry spice herbs together with stems, separate leaves

from stems after drying.

–

Make sure that the herbs are well-dried; otherwise they

may start to rot.

–

You can use dried flowers for making fragrant sachets.

Drying of meat and fish

–

You can dry raw or cooked meat or fish. Preprocessing of

meat or fish keeps you healthy and is obligatory.

–

Dried meat or fish can be used to cook first or second

courses. Soak them in water or broth for 1 hour before

eating.

–

Dry only lean meat without fat (for instance, beef or poul-

try meat) and only fresh fish.

–

Keep fish and meat in the marinade or boil before cook-

ing.

RECIPES

Marinade recipe

–

0,5 glass soy sauce

–

1 tea spoon cut garlic

–

2 tbl. spoons tomato paste

–

1,25 tea spoon salt

–

0,5 tea spoon ground pepper

Cooking of jerked beef

–

Cut beef into small pieces against fiber.

–

Put the pieces of meat into the marinade for 3 hours, then

remove and dry.

–

Put the pieces on the dehydration grid, dry for 8-15 hours.

–

Keep jerked beef in hermetic package at room tempera-

ture no longer than 2 weeks, in the fridge – no longer

than 3 months.

Cooking of dried fish

–

Do not use frozen fish for drying.

–

Remove the bones, cut the fish into pieces.

–

Put fish into salt solution (half a glass of salt with 1L water)

and put the container into the fridge for 30 minutes, then

remove fish pieces and dry.

–

Put fish pieces on the plate, add salt and spice (1 tea

spoon salt for 1 kg fish). Cover the plate and put it into the

fridge for 6 hours.

Rondell RDE-1750 Инструкция по эксплуатации онлайн [16/32] 810690

Содержание

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