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Klarstein Bananarama - 10027831 Manual

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Storage of Food
• lt is vital to store de-hydrated food correctly in order to keep the quality and taste of the food at
a premium. Ensure that all dried foods are stored in a cool dark place; the cooler the food is kept
the longer the optimal quality will be maintained.
• If it is possible please store the food in a refrigerator or freezer, alternatively you can store dried
foods in a cool place in your home.
• Be aware that light causes the quality and nutritional value of the food to deteriorate.
• When storing the food it is recommended to store it in a sealed bag or a darkened container.
Re-hydrating foods
Foods that have been dehydrated can be re-hydrated in water, this can be performed in 3 ways:
• Fruits and vegetables can be soaked in water for 2-6 hours, ensure that they are refrigerated du-
ring this process.
• They can be soaked in boiling water for 5-10 minutes until they have reached the desired consis-
tency.
• You can also rehydrate fruits and vegetables by cutting them. Do not add seasoning or sugar du-
ring this process. A good rule of thumb is to use 2 cups of water to the fruit to allow it to stew.
Preparation Table and Recipes
Drying Fruits
Fruit Vorbereitung Dryness Test Time
Apples Pare, core and cut into slices or rings. Pliable 5-6 hours
Apricots Clean, cut in halves or in slices. Pliable 12-38 hours
Bananas Peel and cut into 1/8 inch slices. Crisp 8-38 hours
Berries Cut strawberries into 1/4 inch slices, other ber-
ries whole.
No moisture 8-26 hours
Cherries Pitting is optional, or pit when 50% dry. Leathery 8-34 hours
Cranberries Chop or leave whole. Pliable 6-26 hours
Dates Pit and slice. Leathery 6-26 hours
Figs Slice. Leathery 6-26 hours
Grapes Leave whole. Pliable 8-38 hours
Nectarines Cut in half, dry with skin side down. Pit when
50% dry.
Pliable 8-26 hours
Orange rid Peel in long strips. Brittle 8-16 hours
Peaches Pit when SO% dry. Halve or quarter with cut
side up.
Pliable 10-34 hours
Pears Peel and slice. Pliable 8-30 hours
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