essentiel b ED2 Instrucciones De Uso página 26

meat, fish and poultry preparation
Marinate the meat before dehydrating it to preserve its natural taste and make it more
tender. Be sure to marinate the meat for at least 3 hours.
NOTE: the longer you marinate the meat, the better it will taste.
Salt should be added to marinades because it helps to remove water from the meat
so that it dehydrates more effectively. Always use lean meats. Meats with a high fat
content do not dry out properly.
Meat
Prepare the meat by cutting it into small pieces and placing the pieces in the appliance
for the recommended time or until all the moisture has gone.
Meat and fish should be dried on your dehydrator's highest temperature setting. These
temperatures also help keep the bacteria and other putrefying micro-organisms, that
are present in meat and fish, to a minimum during the early stages of drying.
Poultry
Before starting the drying process, the poultry must be prepared either by boiling it or
by frying it.
Fish
Boil or cook the fish before starting the dehydration process (cook for approx. 15
minutes at 200°C or until the fish can be easily divided up).
Walnuts
To dry walnuts, they must first be shelled and rinsed with hot water. Dry them and
spread them out on the trays. Most walnuts take about 20 to 30 hours to dehydrate,
and dehydration must continue until they are crisp.
Leave them to cool down after rehydrating them. Walnuts, that will not be eaten within
a few days, should be frozen to keep them fresh. Allow them to thaw before eating
them.
Treatment
Food
Meat
Fish
26
Preparation
Thin slices
Thin slices
Dehydration Dehydration time in hours (for
temperature
60°C
60°C
reference only)
10-12
10-12