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Sinbo SFD 7403 Инструкция по эксплуатации онлайн [9/30] 462605
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Fruit Average
Drying
Time(hours)
PretreatmentPreparation
See apples
Nectarines
Cut in half and remove pit. May
also quarter or slice 1/4”thick
6-10 (Slices)
36-48 (halves
or quarters)
See apples
Peaches
Peel if desired. Cut in half and
remove pit. May also quarter
or slice 1/4” thick.
6-10 (Slices)
36-48 (halves
or quarters)
See apples
Pears
Peel, core, and slice 1/4” thick 7-13
See apples
Pineapple
Peel, core, and slice 1/4” thick 5-12
None
Plums /
Prunes
Halve or quarter and remove
pit.
8-15
None
Rhubarb
Trim and discard leaves. Cut
stalk into 1/4” slices
6-9
None
Straw-
berries
Remove the leafy crown. Halve
or slice 1/4” thick
6-12
Drying Vegetables
Dry vegetables at 50-55 ˚C. Vegetables dry much faster than fruits. At the end of the
drying period moisture loss is rapid. As a result, vegetables need to be checked often
towards the ends of the end of the drying time to prevent over-drying. Food turns brown
when it is over-dried. When drying smaller vegetables, such as peas or carrots, it is
recommended that you place them on a mesh screen on the tray. A mesh screen will
help prevent smaller foods from falling through the grates in the tray as they dehydrate.
See information on before pages, “How to Use the Nonstick Mesh Screens.”
Selection and Preparation
Wash vegetables to remove dirt and debris. Trim vegetables to remove fibrous or woody
portions or bruised and decayed areas, peel, and slice using the preparation information
found on the Vegetable Drying Guide on before pages. Slice or cut vegetable into pieces
that are uniform in size. See befores for pretreatment information about specific vegetables.
Pretreatment
The process of blanching involves subjecting vegetables to a high enough temperature
to deactivate the enzymes. Blanching is necessary to stop the naturally occurring enzymes
from causing loss of color and flavor during drying and storage. Blanching also relaxes
the tissue walls so moisture can more readily escape during drying and enter during
dehydrating; Blanching can be done in water or steam. Water blanching causes a greater
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