Sinbo SFD 7403 Инструкция по эксплуатации онлайн [10/30] 462605

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loss of nutrients but is faster than steam blanching and achieves a more even heat

penetration.

Steam Blanching- Fill a deep pot with water and bring to a boil. Place vegetables loosely

in a basket or colander that will allow steam to freely circulate around the vegetables.

Do not fill basket or colander with more than a 2 1/2 inch layer of vegetables. Position

the basket or colander in the pot, making sure it does not contact the boiling water. Cover

with a close fitting lid. Steam for the time indicated in the Vegetable Drying Guide on

before pages..

Water blanching

Fill a large pot 2/3 full with water. Cover and bring to a boil. Place vegetables loosely in

a basket or colander and submerge in the boiling water. Cover and blanch for the time

indicated in the Vegetable Drying Guide. Water should return to a boil in less than 1

minute. If not, too many vegetables were added to the basket; reduce the amount of

vegetables added for the next batch.

Water blanch for the time indicated in the Vegetable Drying Guide below.

Immediately after steam or water blanching, dip the vegetables in cold water to quickly

cool them. Drain the vegetables and arrange them in a single layer on the dehydrator

trays. Refer to the Vegetable Drying Guide below for drying times.

Determining Dryness

Refer to the Vegetable Drying Guide below and begin checking the vegetables at the

beginning of the average drying time range.

Remove a few pieces of vegetables from each dehydrator tray and allow to cool to room

temperature. Test for dryness by breaking the pieces in half. Most vegetables will be

crisp when appropriately dried and will break easily. If vegetables do not break easily,

additional drying time is needed. If vegetables seem to have a lot of moisture remaining,

recheck every 1 to 2 hours. If vegetables appear to be almost done, check again in 30

minutes. Always check vegetables from each tray.

Follow “Packaging and Storage” information on before pages.

VEGETABLE DRYING GUIDE

Dry vegetables at 50-55°C.

Drying times are highly variable depending on the type and amount of food, thickness,

evenness of food pieces, humidity, air temperature, personal preference, and even the

age of the plant at the time of harvesting.