Manual ProfiCook DR 1218 (page 43 of 74) (English, German, Dutch, French, Italian, Polish, Spanish)

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evening hours and on rainy days herbs have the least

aroma.

• If possible, do not wash the herbs. Shake off the dust

only. Should you wish to wash the herbs, dab them dry

with paper towels.

• Mince the herbs as little as possible. Place whole stems

on the sieve trays of the dehydrator.

• Some herbs are not suitable for drying, as they quickly

lose their avor after harvesting (z. B. lovage, borage,

sorrel, watercress). It’s best to freeze these herbs.

• The following herbs are moderately well up to well

suited: parsley, basil, dill, chives, lemon balm.

• Herbs which are very suitable are: mugwort, savory,

marjoram, oregano, rosemary, sage, thyme, chamomile,

peppermint, lavender, sweet woodruff.

Beef Jerky

Meat types with low fat content are generally suitable for the

production of dried meat.

Theoretically, meat types with higher fat content, such as

mutton, duck, goose, or marbled beef also can be used.

Dried meat or jerky prepared in this fashion will only keep

for a few days, however.

Low-fat High-fat

Type of meat Fat per

100 g Type of meat Fat per

100 g

Beef llet 4 g Mutton 12 g

Lean pork 6 g Duck 14 g

Saddle of venison 3 g Goose 20 g

Chicken breast 1 g Marbled beef 18 g

Turkey 3 g Lamb 13 g

• 1 kg of meat will produce approximately 350 g of beef

jerky.

• The meat should have a thickness of 3 - 5 mm and a

width of 3 - 4 cm.

• Mix the meat with a marinade and allow it to sit over-

night.

• Dab the meat dry using a paper towel.

Meat

• Lean, well-hung meat is best suited for dehydrating.

• Wash and dry the meat thoroughly.

• Remove the skin, tendons and fat from the meat.

• Cut 2 - 4 mm thin slices. TIP: It is easier to cut partially

frozen meat into thin slices. Or use meat rolls.

• Cut the slices in 2 - 3 cm thin strips.

• Marinade the meat with a seasoning mix of your choice.

Let the meat for at least 6 - 8 hours marinade in the

refrigerator.

• Before you place the meat in the dehydrator, squeeze

the marinade with pressure out of the meat. Dab it dry

with paper towels.

Animal Nutrition

The dehydrator is also suitable for the production of pet food

and animal feed. The following types of meat are suitable

for this purpose:

• Turkey

• Lean beef

• Chicken

• Giblets, such as hearts and livers

• Belly

• Goulash

Temperatures and Dehydrating Times

Food Temperature

in °C

Dehydrating

time in hours

Fruits

55 - 65

5 - 21

Pineapple 10 - 21

Apples 5 - 12

Apricots 10 - 18

Bananas 8 - 12

Pears 8 - 12

Dates 5 - 7

Figs 5 - 7

Mango 10 - 20

Oranges 8 - 20

Plums 10 - 18

Grapes 12 - 21

Vegetables

55 - 70

2 - 12

Turnip cabbage 6 - 10

Leek 6 - 10

Carrots 6 - 8

Peppers 8 - 12

Celery 6 - 10

Mushrooms 40 5 - 6

Meat 60 6 - 12

Beef Jerky 45 - 70 6 - 12

Fish 60 8 - 11

Herbs 40 2 - 3

Storage of Dried Foods

After dehydrating, let the foods cool down completely before

storing them in closed vessels.

To ensure an optimal durability, the proper storage plays an

important role. Protect the dried foods from humidity. Airtight

lockable boxes or jars are best suitable. You can also use

resealable plastic bags with Zipper ® or bags sealed with a

vacuum sealer.

If moisture becomes visible in the vessel, the foods must

denitely be dried again.

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ProfiCook DR 1218 Manual

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