Vegetables; Meat; Fish; Herbs - Proficook PC-DR 1116 Mode D'emploi

Vegetables

• Wash the vegetables thoroughly.
• Cut them in about 6 mm thick slices or pieces.
• Blanch the vegetables for 1 - 2 minutes in boiling
water. Afterwards, we recommend to shock them
by tossing them in ice water. Thus, they retain the
color, flavor and structure.
• Then dry the vegetables thoroughly with 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 par-
tially 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 mari-
nade 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.

Fish

• After having been prepared for eating, fish are divid-
ed lengthwise.
• Fillet large fish and cut them into strips. Do not re-
move the skin, so that the strips are held together.
• Dab the fish dry with paper towels.

Herbs

• Harvest the herbs preferably on a rain-free morning.
Before harvesting, they should have been exposed
to at least 1 or 2 days of sunlight. Early in the morn-
ing, in the 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 flavor 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.
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PC-DR1116_IM_K4
• Herbs which are very suitable are: mugwort, savory,
marjoram, oregano, rosemary, sage, thyme, chamo-
mile, peppermint, lavender, sweet woodruff.

Temperatures and Dehydrating Times

Temperature
Food
in °C
Fruits
Pineapple
Apples
Apricots
Bananas
Pears
55 - 65
Dates
Figs
Mango
Oranges
Plums
Grapes
Vegetables
Turnip
cabbage
Leek
55 - 70
Carrots
Peppers
Celery
Mushrooms 40
Meat
60
Fish
60
Herbs
40

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 definitely be dried again.
The vessels should be stored in a cool room and be
protected from light.
Properly dried and stored foods can be kept for up to
one year.
Dehydrating
time in hours
5 - 21
10 - 21
5 - 12
10 - 18
8 - 12
8 - 12
5 - 7
5 - 7
10 - 20
8 - 20
10 - 18
12 - 21
2 - 12
6 - 10
6 - 10
6 - 8
8 - 12
6 - 10
5 - 6
6 - 12
8 - 11
2 - 3
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