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Rommelsbacher DA1000 Manual

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Paprika and hot peppers can be chopped or ground in the food processor and kept as a spice in an airtight
glass.
Here are some suggestions for the various possibilities using dried vegetables:
Vegetable soup like Minestrone, stews, ratatouille, Irish stew, vegetable goulash, mushroom goulash,
artichokes wrapped in dough and deep-fried, special herbal mixtures, herbal teas, herbal oils, celery salt,
garlic salt.
Required drying times
The drying time depends considerably on the type, humidity, ripeness and thickness of the material to be
dried, the humidity and temperature of the ambient air and the number of inserts. The indicated drying
times are therefore to be regarded as a guide only and may vary widely.
If in doubt, choose a shorter drying time and carry out several sight and grip tests towards the end of this
time.
Your food dehydrator supplies all inserts almost evenly with dry air, but differences in the material to be
dehydrated can cause a little variation in results. Therefore, we recommend sorting at the end of the set
runtime and drying the softer parts for about 1/2 to 1 hour longer.
The prepared food should be dried immediately. The drying process should not be interrupted.
Too long drying allows too many flavours to escape from herbs and similar aromatic goods. Fruits that are
eaten as snacks without soaking (or as light, space-saving mountaineer's provisions) should not be dried
too much in order to be easily chewable and not too crumbly.
The manual test is most reliable when the dried sample has cooled down. Dried vegetables should not
become too tough, but rather crumbly and brittle. Onions and parsley become like paper.
Please note: With the following table we give recommended values which may differ considerably for
the reasons already explained above.
Fruits Pretreatment Temperature Time
Apples Wash, peel and remove cores. Cut into slices or
rings (5 – 7 mm thick).
Tip: If necessary, dip in a little lemon water to
prevent browning.
55 °C – 60 °C 5 – 7 hours
Apricots Wash and remove stones. Cut into 2 or 4
pieces. Place with the cut side facing upwards.
55 °C – 60 °C 20 – 24 hours
Bananas Peel and slice (2 – 5 mm thick).
Tip: If necessary, dip in a little lemon water to
prevent browning.
60 °C 7 – 10 hours
Grapes
(seedless)
Wash and cut in half. 55 °C – 60 °C 8 – 14 hours
Oranges Wash and slice (5 – 10 mm). 55 °C – 60 °C 5 – 8 hours
Peaches Wash and remove stones. Cut into 2 or 4
pieces. Place with the cut side facing upwards.
60 °C – 65 °C 8 – 16 hours
Pears Wash, peel and remove cores. Cut into slices or
rings (5 – 7 mm thick).
Tip: If necessary, dip in a little lemon water to
prevent browning.
55 °C – 60 °C 8 – 14 hours
… 29 …


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