Sinbo SFD 7403 Инструкция по эксплуатации онлайн [7/30] 462605

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Ascorbic acid mixture-These commercially available products, such as Mrs. Wages

Fresh Fruit Preserver ,are a combination of ascorbic acid and sugar and are commonly

used for fresh fruits and for canning and freezing Follow the manufacturers’ directions

for use of these mixture.

Lemon juice-Mix equal parts lemon juice and cold water. Place cut fruit in solution and

soak for 10 minutes. Remove fruit and drain well before placing on drying trays.

Place piece of fruit on dehydrator trays in a single layer, close together but not touching

or overlapping. Refer to the Fruit Drying Guide on before for suggested preparation, and

the drying times. Dry fruit at 50-60˚C.

Determining Dryness

Refer to the Fruit Drying Guide on before page and begin checking the fruit at the beginning

of the average drying time range. Remove a few pieces of fruit from each dehydrator tray

and allow to cool to room temperature. Fruits are acceptably dry when they are soft and

pliable, but not sticky. Fruit folded in half should not stick together. Apple and banana

slices can be dried until crisp, if desired. If fruits seem to have a lot of moisture remaining,

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

Always check fruits from each tray.

Uses

Dried fruits make great snacks. They can also be added to trail mixes, cereals, muffins,

breads, and other baked products. Dried fruit can be used as is or softened prior to use.

To soften dried fruit, submerge in boiling water and soak for 5 minutes or place fruit in

a steaming.

Select ripe or slightly overripe fruit and remove any bruised areas. Wash fruit sand

remove peel, seeds, and stems. Cut fruit into chunks and using a food processor or

blender, puree until smooth (applesauce consistency). To get the pureeing process

started, you may need to add approximately 1 tablespoon of fruit juice or water.

If desired, fruit can be pretreated to preserve its natural color. Add 1/2 teaspoons of

lemon juice to each 1/2 cups pureed fruit. See the Fruit Drying Guide on page 6 to

determine which fruits will benefit from pretreatment.

The natural sweetness of fruit is intensified with drying. However, if preference is for a

sweeter fruit roll, you can add honey, maple syrup, corn syrup, or sugar to the pureed

fruit if desired. Try different amounts of sweeteners, staring with 1 tablespoon for each

1/2 cups of fruit puree, to find your preference. Fruit with sweeteners added will take

longer to dry than fruit that is not sweetened. Canned fruit can also be used to easily

make fruit leather. Drain juice from fruit, saving juice for later use. Place fruit in food

processor or blender and puree until smooth. Applesauce can be used directly from the

container.