Manual H.Koenig DSY700 (page 8 of 80) (English, German, Dutch, French, Italian, Spanish)

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Peaches

Peel if desired. Cut in half and remove

pit.May also quarter or slice ¼” thick.

See apples

6-10(Slices) 36-

48(halves or

quarters)

Pears

Peel, core, and slice ¼” thick

See apples

7-13

Pineappl

Peel, core, and slice ¼” thick

None

5-12

Plums/

Prunes

Halve or quarter and remove pit.

None

8-15

Rhubarb

Trim and discard leaves. Cut stalk into

¼” slices

None

6-9

Strawbe

rries

Remove the leafy crown. Halve or slice

¼” thick

None

6-12

Drying Vegetables

Dry vegetables at 50-55 ℃. Vegetables dry much faster than fruits. At the end of the drying

period moisture loss is rapid. As a result, vegetables need to be checked often towards the

ends of the end of the drying time to prevent over-drying. Food turns brown when it is

over-dried. When drying smaller vegetables, such as peas or carrots, it is recommended

that you place them on a mesh screen on the tray. A mesh screen will help prevent smaller

foods from falling through the grates in the tray as they dehydrate. See information on

before pages, “How to Use the Nonstick Mesh Screens.”

Selection and Preparation

Wash vegetables to remove dirt and debris. Trim vegetables to remove fibrous or woody

portions or bruised and decayed areas, peel, and slice using the preparation information

found on the Vegetable Drying Guide on before pages. Slice or cut vegetable into pieces

that are uniform in size. See befores for pretreatment information about specific

vegetables.

Pretreatment

The process of blanching involves subjecting vegetables to a high enough temperature to

deactivate the enzymes. Blanching is necessary to stop the naturally occurring enzymes

from causing loss of color and flavor during drying and storage. Blanching also relaxes the

tissue walls so moisture can more readily escape during drying and enter during

dehydrating; Blanching can be done in water or steam. Water blanching causes a greater

loss of nutrients but is faster than steam blanching and achieves a more even heat

penetration.

Steam Blanching- Fill a deep pot with water and bring to a boil. Place vegetables loosely in a

basket or colander that will allow steam to freely circulate around the vegetables. Do not

fill basket or colander with more than a 2 ½ inch layer of vegetables. Position the basket or

colander in the pot, making sure it does not contact the boiling water. Cover with a close

fitting lid. Steam for the time indicated in the Vegetable Drying Guide on before pages..

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H.Koenig DSY700 Manual

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