Manual Rommelsbacher DA750 (page 12 of 16) (English, German)

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Preparation

Fruit can be eaten as snacks, dried as it is, but also as an imaginative ingredient for

countless recipes.

If dried fruit is to be used in a recipe in the same way as fresh fruit would be, it has to

be rehydrated by soaking in water to add what has been extracted in the dehydrating

process. The corresponding amount of water - if in doubt, use less - is added to the

fruit, e.g. one cup of water to one cup of dried fruit, leaving this to soak for about

4 hours. (If in doubt, also use a little less water to prevent the items from becoming

soggy.) You can further make use of cookbooks which provide a diversity of recipes

according to each country.

Here Are A Few Hints:

• Fruit pies and other baked products, fruit bread, blueberry muffins, variations on

raisins etc.

• Stewed fruit goes well with waffles and pancakes, spreads for sandwiches,

desserts, apple sauce etc.

• Ingredients for meat and game recipes, chutneys etc.

• Ingredients for granola, pudding, yoghurt, whipped cream, ice cream, fruit salads,

fruit in Armagnac etc.

• You can candy different kinds of fruit or frost them, just as you fancy. Bananas are

very suitable for milk drinks and as an ingredient for baby food. For this end grind

the dried bananas to powder.

• Various fruit flavours can be enhanced with honey or nuts. You can easily mix fresh

fruit and dried fruit that has been rehydrated. Depending on the recipe you leave

them as a whole or chop them, but not finely.

• An extra specialty is fruit leather from the Himalayas, which consists of various

pureed fruits with honey, nuts and spices added, rolled out to a flat loaf and cut into

rectangular pieces, then dried to a chewable consistency. After having rolled out the

flat loaf, you can also fill it, roll it up and cut it into slices.

Vegetables are generally rehydrated by soaking before using it. For this end add about

1 cup of cold to warm water to a cup of dried vegetables. Please do not add more water

than is needed for any particular dish. Also, the vegetables that have been soaked

should not be left to stand overly long prior to preparation.

Rehydrated vegetables need to be cooked about as long as frozen ones.

Vegetables that are used for soups and that have been cut relatively fine need not be

soaked before being put into the soup. Dried herbs that are to be used in soups or

ingredients for sauces, salad dressings etc. can be cut to the desired sizes and be

mixed in a food processor.

Dried vegetables that have been ground are highly suitable for baby food, cream soups,

sauces etc. You should not grind more than you expect to use in a month because

grinding reduces usability of the items.

After soaking, desiccated vegetables can also be used very well together with fresh ones.

Grind herbs at the same time you are using them. Please watch out that all stems are

removed.

Mushrooms are rehydrated and used just the same way as fresh ones. For soups and

sauces add some that have been ground.

Paprika and pepperoni can be cut or ground in a food processor and then be stored in

a vacuum jar to be used as a spice.

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Others manual(s) of Rommelsbacher DA750

Rommelsbacher DA750 User Manual - English - 20 pages

Rommelsbacher DA750 User Manual - English - 24 pages

Rommelsbacher DA750 User Manual - German - 20 pages

Rommelsbacher DA750 User Manual - German, French - 24 pages

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Rommelsbacher DA750 Manual

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