Amerihome HS07566 Montaj ve Çalıştırma Talimatları - Sayfa 5

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Conditioning & Storing Dehydrated Foods

Allow the foods to cool completely before packaging or storing. Dried foods need conditioning time before storing. Conditioning

allows for further drying and removes most of the remaining moisture in the food. Place food in a dry, well ventilated and protected

area and let stand about 1 week.

For best results, dried food should be stored in small quantities, in a cool and dry place. Avoid exposing dehydrated foods to direct

sunlight during storing.

Reconstituting Foods

Dried foods do not need to be reconstituted for consumption; many people prefer to eat them in their dried state.

If you want to reconstitute your food, here are some basic guidelines.

Soak food in unsalted water for 3 - 7 minutes and then prepare as usual. If you are boiling them, use the same water they soaked

in to preserve nutrients. If you plan to soak foods for more than 1 hour, they should be placed in the refrigerator to prevent bacterial

growth. One cup of dried vegetables will reconstitute to about 2 cups. One cup of dried fruit will reconstitute to about 1 1/2 cups.

Reconstitution times will vary depending on the thickness of the food and the water temperature used.

Warm water will speed reconstitution but may result in some loss of favor. Boiling water re-hydrates foods more quickly than cold

water or water at room temperature.

Fruits or vegetables may also be re-hydrated in liquids other than water, including fruit juices, cider, vegetable juices, milk,

consommé, etc

Dehydrating Tips & Techniques

Drying times are only a recommendation. The best judge of when a food is dehydrated is you, based on your own

preference and taste. Drying times will differ based on the environment and the food that is drying.

Food must be carefully monitored near the end of the dehydration process to prevent over-drying.

Do not overload the drying trays, when in doubt, put less food on the trays. The better the air can circulate around the foods, the

more even and quick the drying process will be.

The longer you plan to store the dehydrated food, the drier it needs to be. Foods with higher moisture content will spoil more

quickly.

When determining if the food has sufficiently dried, take a small sample and allow it to cool to room temperature. Foods are more

pliable and soft and moist when warm. Slice open a sample to check for moisture. If moisture is visible, the food needs more time

in the dehydrator.

For most foods, dry until the food has reached a leathery consistency, similar to licorice.

Taking the time to blanch foods before dehydrating will help preserve their color.

For best results, rotate the trays every 2-3 hours. This is most easily achieved by moving the bottom tray in to the top each time

you rotate the trays. Give each tray a quarter turn when rotating.

To easily remove seeds and pits, dehydrate food for several hours (about half of the foods recommended drying time), and then

remove the seeds and pits. The seeds/pits will easily pop out with a squeeze.

Do not use oil or non-stick spray on the trays.

While the food dehydrator and heating element has only one setting, adjusting the vents at the top of the domed lid can control the

heat inside the dehydrator. Too much heat will cause foods to harden on the outside, while leaving too much moisture on the

inside. Too little heat will cause the drying times to be very long, and could affect the quality of the dehydrated food.

HS07566 Food Dehydrator Assembly & Operation Instructions