anko XJ-14709C0 Manual del usuario - Página 8
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DRYING MEAT
Food to be
Preparation
dehydrated
Beef, poultry
Trim fat off, slice 6 mm
or fish
thick
1. Meat must be sliced very thinly to be dried. Partially freeze meat for up to 1 hour. Remove and slice
thinly across the grain.
2. Place on the drying trays (2) right away.
3. Seafood fillets should also be thinly sliced. If needed, partially freeze the fish first for up to 1 hour.
Remove any bones, even small ones, for best results.
THE DEHYDRATION PROCESS
FILLING THE DEHYDRATOR
IMPORTANT!
Risk of damage!
Liquid may infiltrate electrified parts of the device and damage them.
1. Never fill the dehydrator with liquid.
2. Place fruits or vegetables on the drying trays (2), so that the warm air is still able to circulate properly.
3. If you use food with different dehydration times, place the food with the longest dehydration time on
the bottom drying tray as the temperature is the highest there.
4. To the extent possible, use the same kind of food on all drying trays.
5. Place the pieces of fruit on the drying trays upright and close together.
6. In general, you should place the unpeeled fruit on the drying trays with the cutting surface up unless a
recipe instructs otherwise.
7. Arrange the sliced fruit on the drying trays in a scale-like pattern.
8. Only arrange the vegetables on the drying trays in one layer.
9. Stack the drying trays on top of one another so that the teeth on the drying tray extend into the
designated holders on the bottom of the drying trays.
Temperature
Dehydration
time
(in °C)
(in hours)
65–70
5–6
Consistency
Wet
weight
(in g)
–
leathery
Weight
after the
dehydratio
n process
(in g)
–