ECG SO 375 Manual De Instrucciones página 39

7. Before testing the product, remove a handful of food from the dehydrator and let it cool for a few
minutes. The hot product seems to be softer, moister and more fl exible than in cooled state. The product
must be dry enough to prevent microorganisms from multiplying and spoilage. Dehydrated produce
must be hard and brittle. Dehydrated fruit should be leathery and fl exible. The home dried fruit should
be drier for long term storage than the commercially available dried fruit.
Fruit – fl exible
Produce – dry, brittle
Fungi – leathery to brittle
Herbs – crumbly
8. Switch the dehydrator off after fi nishing the drying process, unplug from the outlet and allow it to coool.
Table for drying some foods
Fruit
Sort Preparation method
Apples cut slices or circles, remove
core
Apricots cut in halves or quaters
Fresh pineapple peel and slice circles
Canned pineapple slice, dry off
Ripe bananas cut into 4 mm round slices or
strips 4 mm thick
Pears remove the core, cut in half
or slice
Strawberries cut in half, small ones whole
Plums halves or whole, with the pit or
without
Grapes incise, preferably a seedless
kind
Cherries whole, with the pits
Peaches well ripened
Citrus fruit slice or separate, the peel in
strips for fl avour
Rhubarb use only fragile stems, after
washing cut into 3 cm chunks
Vegetables
Sort Preparation method
Artichokes clean, cut in half
Asparagus peel, whole or cut into 2 cm
pieces
Beans (green) cut off ends, slice crosswise
Broccoli divide into pieces, soak ½ hour
in salt water
Caulifl ower divide into pieces, soak ½ hour
in salt water
Savoy cabbage, clean and slice into strips
cabbage
Carrots slice diagonally or across
Spec.
Dryness test, surface
pretreatment
yes
yes
–
–
–
yes fl exible, leathery
yes
–
– fl exible, leathery
–
yes fl exible, leathery
–
yes
Blanching in min. Dryness test, surface
2–4
2–3
3–4
3–4 with tablespoon
of vinegar
3–4 with tablespoon
of vinegar
2–3 in steam
2–3
Drying time
in hrs.
fl exible 4–15
fl exible 8–36
fl exible 6–36
leathery 6–36
brittle, crisp 5–24
5–24
not dewy 5–24
fl exible 5–24
6–36
leathery 6–36
5–24
fl exible 6–36
not dewy 4–16
Drying time
in hrs.
brittle 4–12
brittle 8–36
brittle 4–14
brittle 5–15
leathery 5–15
leathery 4–12
leathery 4–12
GB
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