Dehydrating Time; Temperature Setting - BIELMEIER BHG 601 Instrucciones De Uso

GB

Dehydrating Time

Dehydrating time varies greatly based
on the type of food, the moisture con-
tent, ripeness and thickness, as well as
the room air and the number of dry-
ing trays used. When in doubt, select a
shorter drying time and conduct a visual
and manual check towards the end of
the drying period. This appliance sup-
plies all levels with uniform amounts of
drying air, but differences in the foods
being dehydrated can cause uneven re-
sults. If you have very demanding stan-
dards, you may want to check the items
and allow the softer pieces to dry for an
extra ½ hour to 1 hour.
Foods that have been prepared should
be dehydrated immediately. The dehy-
drating process should not be interrup-
ted. Extended dehydrating times will
reduce the flavour of herbs or similar
aromatic goods. Fruit that will be consu-
med as a dry snack without prior soaking
(or used to save weight and space for hi-
kers) should not be dried until it is brittle,
but rather left so that it is chewable.
Checking dehydrated foods by fee-
ling them is best done when the foods
have cooled off. Dehydrated vegetables
should be brittle to the touch, rather
than chewy.
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Temperature Setting

The correct temperature setting
is very important:
Setting 1:
approx. 20°C above ambient temperatu-
re for all herbs and mushrooms.
Setting 2:
approx. 40°C above ambient temperatu-
re for all vegetables and delicate kinds of
fruit.
Setting 3:
approx. 60°C above ambient temperatu-
re for all kinds of fruit.