Luvele LBFD500EU Manual De Instrucciones página 10

INSTRUCTION | P18
Operation
SELECTING FOOD & LOADING TRAY FOR DRYING
Select high quality produce that is ripe and full of flavour for the best results. Wash all
fruits and vegetables to remove any debris, dust or insects. Cut away any bruised or
damaged sections. Lay food pieces evenly onto the trays. Do not overlap the food
pieces as this may inhibit drying. As each tray is loaded, stack them one by one onto the
Power Base Unit ready for drying.
TIP: To get the best result be sure to slice your food between 5mm and 10mm in
thickness. Any thicker than this and the food may not dry evenly.
DRYING TIME: Drying times will vary, depending on the type and amount of food, the
thickness of the slices, the percentage of water in the food and the weather when using
the Dehydrator. See pages 23 through to 28 for approx. drying times.
TEMPERATURE CONTROL: The Luvele Breeze Dehydrator has a temperature range of
between 25 degrees C & 75 degrees C.
TEMP RANGE 25 TO 30 DEGREES C: This temperature setting range is for making
biltong and drying flower etc.. over a 2-3 day period. The maximum drying time on the
25 and 30 degrees C setting is 72 hours.
TEMP RANGE 35 TO 45 DEGREES C: This temperature setting range is ideal for drying
foods that need to remain raw. This lower temperature will dehydrate foods slower, so it
may be necessary to slice food thinner when using these temperatures.
IMPORTANT: The maximum drying time on the 35 to 45 degrees C settings is 24 hours.
TEMP RANGE 50 TO 75 DEGREES C: This temperature range is for produce with a
high water content like meats, fruits and vegetables etc. It is recommended to dehydrate
all meats on the 75 degrees C temperature setting.
IMPORTANT: The maximum drying time on the 50 to 75 degrees C settings is 24 hours.
SELECTING THE MEAT
Many different types of meats can be used to make biltong, from fish to turkey, but by
far the most popular meat to use is beef, as it will suit most tastes. Venison is a good
choice due to its leaner quality. Topside and silverside are also good cuts for biltong.
Whatever you select, the standard factors of cut, aging and fat content apply, and will
all affect your biltong in the same way they do when you cook with these meats. Fatty
cuts of meat are more likely to spoil during the drying process and should be
avoided.
PREPARATION: Start by removing any excess fat. This will help with the drying
process, and ensure greater longevity of the final product. Leave some fat for extra
flavour, as you like it. Don't cut the slices too thick or they will take too long to dry,
8mm to 10mm is ideal. When hanging biltong with six tray, cut to a length of 10cm
and when using nine trays cut to a maximum length of 19cm. Get rid of any gristle or
sinew as these parts become extremely tough to chew when dried. Longer strips are
more space efficient for drying, and reduce the number of drying hooks you'll need
to use. However, it is important the biltong strips do not touch the base or sides of
the dehydrator.
BASTING & SEASONING RECIPE - FOR APPROXIMATELY 2KG OF MEAT:
250ml vinegar (for basting)
2 Tbs ground black pepper
The easiest way to prepare meat for drying is to baste and season simultaneously.
Start by adding a layer of your basting mix (vinegar) and seasoning spices to the
bottom of a wide, flat dish or tray.
Lay your steaks flat in the dish, then add another equal layer of basting and seasoning
on top. Additional spices like paprika and peri peri can be added according to your
preference for spicy flavouring. Let the steaks marinade for three hours in the
fridge before proceeding to the drying phase.
INSTRUCTION | P19
Biltong
1/2 cup ground coriander
2 Tbs sea salt
2 tsps paprika