Luvele LBFD500EU Manual De Instrucciones página 13

INSTRUCTION | P24
Fruit
DRYING TEMPERATURE
Most fruits should be dehydrated at a temperature of 75 degrees C.
Fruits Preparation Pre-Treatment Dry-Test
Cherries Remove stems, Blanch
cut in half &
remove stone
Figs Remove Stem Blanch
and half or
quarter
Grapes Use seedless, Blanch
remove stem &
halve
Kiwi Fruit Peel & Slice None
Mangoes Peel & Slice None
Melons Remove skin & None
seeds
Nectarines Halve & remove Soak in
stone pre-treatment
Paw Paw Peel & remove None
Black seeds
Peach Peel, halve & Soak in
remove stone pre-treatment
Pineapple Peel & remove None
core
Plums Halve & remove None
stones
Time
Leathery 10-14 Hrs
Leathery 14-18 Hrs
Pliable 18-22 Hrs
Pliable 10-12 Hrs
Pliable 8-10 Hrs
Leathery 14-16 Hrs
Pliable 12-16 Hrs
Leathery 12-16 Hrs
Leathery 12-16 Hrs
Pliable 14-16 Hrs
Leathery 12-16 Hrs
PREPARATION
Wash all vegetables thoroughly and remove any blemishes, then slice evenly to a
thickness of between 5mm and 10mm. Pre-treat where recommended. Read
following chart for further information
PRE-TREATMENT
Blanching may be required to speed up the drying process for certain vegetables.
STEAM BLANCH
Bring a saucepan of water to the boil then place vegetables in a colander, place
colander into saucepan and cover. You can also steam vegetables in the
microwave. Steam for as long as suggested in the drying chart below, then cool
in ice water, drain and pat vegetables dry. Commence drying. Blanching preserves
colour, stops the ripening process and generally makes the produce dry faster.
BLANCH
Soak vegetables in boiling water for 1-2 minutes. Then plunge into ice cold water and
slice.
Vegetables Preparation Pre-Treatment
Artichoke Cut hearts Steam until
hearts into strips tender.
Asparagus Cut into lengths Steam blanch
for 4-5 minutes
Beans Cut into lengths Steam blanch
until translucent
Beetroot Remove skin Cook until
and slice tender
Broccoli Soak in salt water Steam blanch
for 5 minutes, to
remove hidden
insects.
Brussel Remove outer Steam blanch
Sprouts leaves, cut in half for 3 minutes
INSTRUCTION | P25
Vegetables
Dry-Test Time
Brittle 8-12 Hrs
Brittle 8-10 Hrs
Brittle 6-8 Hrs
Brittle 12-14 Hrs
Brittle 10-12 Hrs
Brittle 10-14 Hrs