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Rommelsbacher DA1000 Manual

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How the appliance works
• This appliance works quickly and effectively. The air flow drawn in from behind is constantly heated by
a special heating coil. The warm air is evenly circulated by a fan inside the appliance. There it removes
the moisture from the food.
• This system enables an homogeneous drying in all levels. It is not necessary to rearrange the drying
trays. The appliance can be operated without requiring any intervention until shortly before the end of
the set drying time.
• A check of the dried food is only necessary at the end of the drying time, in order to end the drying
process earlier or extend it if necessary.
General information on drying food
• Desiccation and drying are the oldest preservation methods known to man. Drying reduces the water
contained in food to a minimum and thus removes the breeding ground for spoilage by microorganisms.
Properly dried and packed food can be stored for years.
• The removal of water concentrates the aromatic substances. This is why dried foods are often very
intensive in taste. Vitamins, nutrients and minerals are retained to a large extent. Sulphur and other
preservatives can be avoided.
• Even if you are already preserving or freezing food, dehydrating brings an additional culinary
enrichment to your kitchen.
• Drying in the sun is often a matter of luck. Drying in the oven often takes a very long time due to its
relative closeness and insufficient air circulation and therefore leads to less satisfactory results.
Preparing the food for drying
• Place the appliance in a place where it does not disturb during the entire drying process (also observe
the instructions for installation in this manual!). During the drying process, a pleasant, aromatic, fruity
or spicy smell can spread, depending on the food to be dried.
• For safe and appetizing preservation, all foods should be washed thoroughly.
• Only use perfect food or cut out damaged areas generously. Fruit should have its core and, if necessary,
its shell removed.
• Fruit should be well-ripened, but not overripe.
• Pay attention to the respective pretreatment according to the following table.
• If the natural browning of the cut surfaces is to be avoided, the fruit can be briefly dissolved in a
solution of a tablespoon of lemon juice in a cup of water. Then let it drip off on kitchen paper. Instead of
lemon juice you can also use commercially available vitamin C.
• The drying result becomes more even if you cut pieces of about the same size. Thin slices dry faster.
Remember, however, that the pieces become much smaller when you dry them.
• The food to be dried should be filled or distributed as evenly as possible and only in a single layer.
• Dry herbs very carefully! If the smell is too intense, the temperature level is too high. Remove the stalks
from the herbs and chop them coarsely if necessary. Herbs with leaves can be loosened in between the
drying process to avoid sticking together.
• Do not fill the drying trays too full so as not to disturb the air circulation.
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