Manual Klarstein Fruit Jerky 10 - 10028435 (page 20 of 69) (English, German, French, Italian, Spanish)

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and consistency.

The skin of many foods naturally protects the food but it can hamper the dehydration process.

During dehydration, moisture escapes best from a cut or broken surface not through the tough skin.

Therefore, the larger the cut area, the faster and better the food will dehydrate.

For this reason thin stalked vegetables like green beans, asparagus, and rhubarb should be cut in

half the long way, or with an extreme diagonal cut to expose as much of the inner parts of the food

as possible.

Fruit should be sliced across the core and not down through the core. Try to always make thin at

cuts.

Broccoli stems should be halved or quartered depending upon diameter. Small fruits like strawberries

can be cut in half. Even smaller berries should either be cut in half or blanched slightly to break the

skin.

Filling the Drying Trays

When loading the food into the trays you can use all of the tray‘s surface, but some airow must be

maintained. Try to place the food in a single layer whenever possible. This is particularly important

with foods like banana slices and pineapple rings and not quite as important with beans. If some

of the pieces come out with too much moisture when you are nished, one of the reasons is that it

might have been covered by other pieces of food.

Dehydration removes the moisture and will cause the food to shrink as it dries. This allows you to

store the same amount of food in a smaller space. Chopped food should not be spread thicker than

3/4 inch. If needed, use mesh sheet to hold food.

lt may be necessary to stir the nely chopped food once or twice during dehydration to ensure

even drying of all the pieces. To do so, turn the machine off, unplug it, remove the trays, stir, then

reassemble and restart the machine according

to the instructions.

Prevent Dripping

Some foods such as very ripe tomatoes and citrus or sugared fruits may drip. Dripping from a tray

above can change the avour of different foods on lower trays. To help lessen dripping after placing

food on drying trays and before placing them on the dehydrator base, tap the tray rmly downward

on a towel laid on the counter top a few times to remove excess moisture.

Vegetable Dehydration Tips

Dried vegetables are every bit as avourful and versatile as dried fruits. With dried vegetables you

can make delicious soups, stews, casseroles and more. Basically, anywhere you would use fresh

vegetables you can use dehydrated vegetables.

Before preparing and dehydrating your chosen vegetables, always wash them in cold water. A

certain amount of coring, slicing, peeling or shredding is required. A food processor can be a handy

tool when processing vegetables taking seconds to slice up a large batch ready for the dehydrator.

Be creative when drying vegetables. Placing vegetables in diluted lemon juice or similar avourings

for approxiamately 2 minutes will add a hint of avour to such vegetables as green beans and

asparagus.

Pre-treatment of Vegetables

For the most part, vegetables need little in the way of special treatment for dehydration although

there are some exceptions. Here are some preparation guidelines that will help you get the most

from your dried vegetables.

A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms can be dried and

reconstituted successfully without pre-treatment. In general if vegetables must be I steamed or

blanched for freezing they must be treated for drying.

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Klarstein Fruit Jerky 10 - 10028435 Manual

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