Preparation - Staba ED 8 Mode D'emploi

Generally
Natural preservation of fruit and vegetables through a drying process in 35°C – 70°C
warm air. Throughout the drying process, all moisture is extracted. Vitamins, miner-
als and nutrients are retained and the flavour is intensified. After cooling the food,
store it in a closable container. There you can keep it for a longer time.
It is important to ensure, that the food does not contain any residual moisture, as this
may cause mold.
Usage
Dried fruits such as banana chips or thin slices of apples are healthy treats to nibble.
Pay attention if small children eat dried fruits.
Dried vegetables and dried herbs can be used for cooking of sauces and soups. The
dried vegetable or fruit can also be soaked overnight.

Preparation

The quality of the dried products is as good as that of the raw food. Therefore, only
use washed and fresh fruits and vegetables. Please do not use overripe food! Remove
all cores, stalks and stones (except cherries). Do not peel fruits.
Cut the food in equal pieces – thin slices dry faster. To avoid discoloration, brush the
fruits with lemon juice. Place the food with the cut side up on the tray – the food
may not be superimposed and the distance between the pieces must be chosen in a
manner that air can circulate sufficiently.
As food dries differently, place congeneric fruits or vegetable on one tray only. A
ready dried tray can be withdrawn during the drying process, or a new tray can be
added.
Vegetable with a firm structure should be blanched for 2 minutes in hot water.
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