Temperature Setting - BIELMEIER BHG 601 Mode D'emploi

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DEHYDRatING tIME
Dehydrating time varies greatly based on the
type of food, the moisture content, ripeness
and thickness, as well as the room air and the
number of drying trays used . When in doubt,
select a shorter drying time and conduct a visual
and manual check towards the end of the dry-
ing period . This appliance supplies all levels with
uniform amounts of drying air, but differences in
the foods being dehydrated can cause uneven
results . If you have very demanding standards,
you may want to check the items and allow
the softer pieces to dry for an extra ½ hour to
1 hour .
Foods that have been prepared should be de-
hydrated immediately . The dehydrating process
should not be interrupted . Extended dehydrat-
ing times will reduce the flavour of herbs or simi-
lar aromatic goods . Fruit that will be consumed
as a dry snack without prior soaking (or used to
save weight and space for hikers) should not be
dried until it is brittle, but rather left so that it
is chewable .
Checking dehydrated foods by feeling them
is best done when the foods have cooled off .
Dehydrated vegetables should be brittle to the
touch, rather than chewy .

tEMPERatuRE SEttING

The correct temperature setting
is very important:
Setting 1 approx . 20°C above ambient tempera-
ture for all herbs and mushrooms .
Setting 2 approx . 40°C above ambient tempera-
ture for all vegetables and delicate kinds of fruit .
Setting 3 approx . 60°C above ambient tempera-
ture for all kinds of fruit .
StoRaGE
Let the dried items cool off well before storing .
The best containers are clean glass jars that can
be closed, such as those that are readily avail-
able in any modern household . These jars are
especially suitable if the dried items are to be
removed little by little over a period of time .
Plastic bags are not suitable in this case . Heat-
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sealed and vacuum-sealed bags are also recom-
mended; these are the best method for storing
dried vegetables .
Dehydrated items can be stored at room tem-
perature for years . However, dry, cool, dark
rooms are even more suitable . In any event,
you will enjoy the best flavour in the subsequent
winter months and early the next spring . As with
other preserved items, an occasional visual
check is recommended . For each 20°F (10°C)
that the storage temperature is decreased, the
storage time is increased by two to three times .
Labels that describe the contents will help main-
tain order and increase the enjoyment of your
precious products .
ClEaNING
Before cleaning, set the timer to 0 and disconnect
the power cord . The electronic dehydrating unit
will only become minimally dirty through usage .
Simply wipe it off with a damp cloth from time
to time, and NEVER immerse this part in water!
The new system does away with complicated tray
cleaning .
 There is no dripping or sticking of the foods
being dehydrated .

The drying trays contain no screens or wire
mesh .
 The trays can be easily cleaned like any dish or
soaked in water .
 Do not use scouring materials, as this will
make subsequent cleaning efforts more dif-
ficult .
 the air flow filter on the motor compo-
nent must be kept free of dust under all
circumstances. Dirt or dust residue should
be removed with a soft brush or by using a
vacuum cleaner (min. suction power).
All of the materials used in the various parts of
the device are highly suitable and approved for
foods . Natural pigments or fruit acids from foods
(e . g . carrots) may cause a slight discoloration of
the surfaces of the dehydrating trays . this is not
a quality defect!
How You uSE DEHYDRatED FooD
F r u i t s can be used as a snack, but also as
ingredients for countless recipes .
If dried fruit is to be used to substitute for fresh
fruit in a recipe it must be re-hydrated by soak-
ing it in water to replace what was removed in
the dehydration process . Add the corresponding
amount of water (e . g . one cup of water to one cup
of fruit) and let it soak for about 4 hours . When in
doubt, use a bit less water and a bit less time to
prevent the items from becoming soggy .
You can also use cookbooks that provide recipes
based on different national or regional cuisines .
Here are a few ideas:
 Fruit pies and other baked goods, fruit bread,
blueberry muffins, varied replacement for rai-
sins, etc .

Stewed fruit goes well with waffles and pan-
cakes, for sandwiches, deserts, applesauce,
etc .

Use as ingredients for some meat and game
recipes, chutneys, etc .
 Use as ingredients for granola, pudding, yo-
ghurt, whipped cream, ice cream, fruit salad,
etc .
 You can candy different kinds of fruit or glaze
them according to your fancy . Bananas are
highly suitable for milk drinks and as an addi-
tive to baby food . For such use, simply grind
the dried bananas into a powder .
 Various fruits can be enhanced with honey or
nuts . You can easily mix fresh fruit and dry fruit
that has been dehydrated . Depending on the
recipe, you leave them whole or chop them,
but not finely .

One specialty is fruit leather from the Hima-
layas, which consists of various pureed fruits
with honey, nuts and spices added, rolled out,
cut into rectangular pieces, and then dried
to a chewable consistency . After it has been
rolled out, it can also be filled, rolled up and
cut into rolls .
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V e g e t a b I e s are generally rehydrated by
soaking before use . Add about 1 cup of luke
warm water per cup of dried vegetables . Don't
add more water than is necessary for the particu-
lar dish . In addition, vegetables that have been
soaked should not be left standing for too long .

Dehydrated vegetables need to be cooked
about as long as frozen ones . Vegetables
that have been cut relatively fine need not
be soaked before being added to soup . Dried
herbs that are to be used in soups, sauces,
salad dressings, etc . can be cut to the desired
sizes in a food processor .
 Dried vegetables that have been ground are
highly suitable for baby foods, cream soups,
sauces, etc . You should not grind more than
you expect to use in a month because grind-
ing reduces the viability of the food .
 Dehydrated vegetables can also be effectively
combined with fresh ones . Herbs should only
be ground at the time of intended use . Please
be careful that all stems are removed .
 Dehydrated mushrooms can be used just the
same as fresh ones . For soups and sauces, add
some that have been ground .

Paprika and chili-peppers can be cut or
ground in a food processor and then stored
in jars to be used as spices .
Here are a few ideas:
 Vegetable soups, such as minestrone, rata-
touille, French cassoulet, Irish stew, vegetable
stew, mushroom stew, etc .

Artichokes wrapped in dough and fried
 Your own herbal blends, herbal teas, herbal
oils, etc .

Celery salt, garlic salt: mix 1:1 ground, dried
celery (or garlic) with salt .

You will find many more uses in cookbooks .
There are practically unlimited applications for
these dried foods .
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