BIELMEIER BHG 601 Instrucciones De Uso página 29

Preparation
Before the initial use and at the begin-
ƒ
ning of each dehydrating season, we
recommend that the drying trays be
rinsed. Do not scour!
Place the appliance where it will be out
ƒ
of the way throughout the whole de-
hydrating process. During dehydrati-
on, a pleasant aromatic, fruity or spicy
odour may be present, depending on
the items being dehydrated.
For safe, delicious preservation, all
ƒ
foods should be washed well before
dehydration.
Only use foods in good condition and
ƒ
remove any areas with blemishes.
Fruit cores should be removed.
Fruit should be ripe, but not over-ripe.
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Consult the table for specific prepara-
ƒ
tion advice.
To avoid the natural browning of the
ƒ
cut surface, you can dip the fruit brief-
ly in a lemon mixture (1 tablespoon
lemon juice to 1 cup of water). Inste-
ad of lemon juice, commercial vitamin
C can also be used. Then dab with a
paper towel.
Blanching is necessary for most ve-
ƒ
getables (see tables). The prepared
vegetables are dipped into a pot with
boiling water by means of a wire bas-
ket or strainer. The blanching period
is calculated from the time when the
water again comes to a boil.
Drying results are more even if the
ƒ
items are cut into pieces of roughly
equal size. Thin slices dry more qui-
ckly, but remember that the pieces
shrink considerably during the dehy-
dration process.
As an approximate guideline, you can
ƒ
dehydrate about 500 grams (1 lb. 5
oz.) of fresh fruit or 200-300 grams
(10-14 oz.) of fresh vegetables per tray,
depending on the variety.
We recommend placing pieces of fruit
ƒ
close together and in an upright posi-
tion. Always place unpeeled fruit with
the cut surface pointing upwards. Sli-
ced fruit should not be laid flat, but
should rather overlap each other, as
in the scales of a fish.
Vegetables should only be placed in
ƒ
single, evenly spaced layers.
Herbs should be dehydrated with
ƒ
care! If the smell is too intense, the
temperature has been set too high.
The stems of herbs should be remo-
ved, but they need not be chopped
further. Leafy herbs should be turned
during the desiccating process so they
won't stick together. To ensure proper
air circulation, the levels should not be
overfilled.
Place the transparent lid on the up-
ƒ
permost tray of the electric dehydra-
ting unit.
Set the temperature switch to the po-
ƒ
sition corresponding to the food to be
dehydrated (see table).
Plug in the appliance.
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Set the timer to desired dehydration
ƒ
time.
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