. Individual pieces of food may not all dry at the same time. Foods that are appropriately
dried should be removed before those that still require additional drying.
Always check all of the trays for food that are appropriately dried.
.If one tray of food is finished before the others, remove the dried food and return the
empty tray to the unit rather than rearranging the trays.
.Do not add fresh fruits and vegetables to a partially dried load. This will add moisture and
increase the drying time.
.Allow for continuous drying. Do not unplug the dehydrator in the middle of the drying
circle and resume drying at a later time as this may result in poor quality and /or unsafe
food.
Packaing and Storage
Dried foods need to be properly packaged to prevent reabsorption of moisture and
microbial deterioration. Pack food in clean,dry, airtight containers.Glass jars or freezer
containers with tight-fitting lids are good for storage. Resealable plastic freezer bags are
also acceptable.
.Store package dried food in a dry,cool location away from light. Higher temperatures and
exposure to light will shorten the storage time and result in loss of quality and nutrients.
.Fruit leather/rolls should keep for up to 1 month at room temperature. Vegetables have
about half the storage life as fruit. If food is to be kept longer,then store in a freezer.
.Package vegetables and fruits in separate storage containers to avoid flavor transfer.
Emperature mode advices:
-Herbs 40-50℃
-Greens 50℃
-Bread 50℃
-Yoghurt 50℃
-Vegetables 50-55℃
-Fruits 50-60℃
-Meat, Fish 70℃
Fruit
Selection and preparation.
Select fruits that are at the peak of the ripeness.Wash fruits to remove dirt and debris.
There are many options when it comes to drying fruit and personal preference shoud be
your guide. Fruits can be sliced,halved, or if small left whole will require the most drying
time.
Slice fruit uniformly and in piece about 1/4 inch thick. Fruits that are left whole ,such as
blueberries,cranberries and grapes, should be dipped in boiling water for 30-60 seconds
and then plunged in ice water to crack the skin. This procedure will reduce the drying time.
Pretreatment
Many fruits will darked quickly once they are peeled and/or cut and will continue to darken
even after the fruit is dried. This is due to the exposure of the natural enzymes in some
fruits to air. There are several pretreatment options to prevent this discoloration
