Ambiano FD550 Manual Del Usuario página 11

Food Dehydrator
Mushrooms
Okra
Onions
Potatoes
Spinach
Squash
Tomatoes
HERBS:
Most herbs dry overnight. For every 8 lbs. of fresh herbs, you should get
approximately 1 lb. of dried herbs. Dried herbs retain their flavor best if they are
crushed just before using.
1. Remove any woody stalks from herbs.
2. If needed, place herbs on parchment paper in a thin layer. If using parchment
paper, cut holes in the parchment paper and only place the paper on part of
the tray to allow the heat to transfer throughout the dehydrator.
3. Leave herbs in the dehydrator 8-24, checking on herbs periodically to see if
dehydrated.
TESTING FOR DRYNESS
To test for dryness, remove a piece of food, allow to cool, and feel with your
fingers to determine dryness.
 Fruits should be pliable and leathery with no pockets of moisture. To check if
fruit is dry, tear a piece in half and if you do not see any moisture beads, the
fruit is dry enough for storage.
 Jerky should be tough but not brittle
 Dried fish should be tough. If the fish is high in fat, it may appear moist due to
high oil content.
 Vegetables should be tough or crisp.
AFTER SALES SUPPORT
888-367-7373
Select mushrooms with cap curling under.
These are young and tender. Wipe off with
damp paper towels.
Use young pods. Trim and cut into ¼"
circles.
Peel and cut into ½" slices or nuggets, or
chop. Stir several times during drying.
Peeling optional. Slice ¼" thick or dice,
grate, cut Frency Fry style.
Trim tough stems. Steam until wilted, not
soggy. Use bottom tray.
Peel squash and cut into thin strips. Place on
tray.
Remove stems. To remove skin, dip briefly in
boiling water then peel. Cut in halves or
slices.
User Instructions
12-24
12-24
12-24
12-24
4-10
12-24
10-16
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