WMF KUCHENMINIS Snack to go Mode D'emploi page 9

▪ Set the drying time and temperature you want using the Set button and the rotary knob.
Start the drying process by pressing the Start/Pause button.
After half the time, switch the racks around (e.g. move the bottom one to the top).
To do this, press the Start/Pause button in order to „pause" the drying process. Press the Start/
Pause button again to continue the drying process.
▪ At the end of the set drying time, the device automatically switches off and beeps 5 times.
▪ After one minute, the display switches off.
Food to be Recommended Recommen-
dried preparation ded drying
time
Apples, pears "Remove pips and cut 7-9 hours
into 4-6 mm slices (with
or without skin, as you
prefer)"
Apricots, plums halve, de-stone, place 10-12 hours bendy
with cut surface facing
up or cut into slices
Kiwi Peel and cut into 5 mm 10-12 hours bendy
thick slices
Banana Peel and cut into 5 mm 10-12 hours crispy
thick slices
Ripe mango Peel and cut into 8 mm 6-7 hours
thick slices for "mango
stripes"
Chips: 3-4 mm slices 8-9 hours
Oranges, grape- Peel and cut into 2-3 8-9 hours
fruit, limes mm thick slices
Pineapple Peel, remove stem and 7-8 hours
cut into 5-6 mm thick
slices
Strawberries Remove stem and cut 10-12 hours bendy
into 5 mm thick slices
Vegetables
Carrots Peel and cut into 3-5 6-8 hours
mm thick slices or dice
Cucumbers Unpeeled, cut into 3-5 4-5 hours
mm thick slices
Leek Halve, cut into 6 7-8 hours
cm pieces, blanch if
necessary
Chillies, peppers Cut into 2 mm thick 7-8 hours
slices.
Celery Peel, cut into 8 mm thick 7-8 hours
slices or dice
Tomatoes 4 mm thick slices 8-10 hours
Soup vegetables Cut into fine slices or 7-8 hours
(carrots, celery, dice, blanch if necessary
leek, kohlrabi,
cabbage)
Courgette Unpeeled, cut into 2-3 12 hours.
mm thick slices
Beetroot / Sweet Peel and cut into 2-3 7-9 hours
potato chips mm thick slices
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Result Recommended Weight dried Recommended
quantity per as & of fresh temperature
rack weight in °C
Fruit
bendy 170 g 10-15% 70°C
330 g 20% 60°C
95 g 20% 65°
150 g 10% 70°C
bendy 170 g 20% 70°C
crisp 150 g 10% 70°C
crisp 120 g 10% 70°C
very bendy 175 g 20% 70°C
200 g 15% 65°
hard 85 g 15% 70°C
crisp 100 g 10% 70°C
crisp 140 g 20% 70°C
bendy 100 g 20% 70°C
hard 250 g 15% 70°C
bendy 190 g 15% 70°C
bendy See information 15% 60°C
for each rack
crisp 60 g 15% 40°C
crisp 60 g 15% 70°C
Food to be Recommended Recommen-
dried preparation ded drying
time
Kale, savoy, palm Remove stem and cut 18 hours.
hearts leaves into small pieces
All herbs (basil, Whole leaves or chop 4-6 hours
dill, parsley, rose- small if required
mary, etc.)
Mushrooms
All mushrooms Clean, cut into 5 mm 4-7 hours
thick slices
▪ The table contains only recommended times and temperatures. The water content of the food to be
dried can vary depending on the variety and ripeness, and this also affects the drying time required
and the temperature. All figures are guidelines only and are not guaranteed.
▪ The drying time also varies based on the level of humidity in the room, the thickness of the slice
and the level of drying required.
▪ The more food is placed on the racks, the longer the drying time required to achieve the desired
level of drying.
If you want to dry based on raw food principles, set the temperature to no more than 40°C.
Using the silicone mould for cereal bars:
▪ Spread the prepared mixture into the cereal bar mould. The gaps should be filled up to the edges.
Make sure that the top of the mould stays clean.
▪ Place the silicone mould on the top rack.
▪ After half the drying time, break the cereal bar out of the silicone mould and place the bar on the
top rack without the mould.
▪ The silicone mould can also be used in the oven at up to 200°C.
Note: The recipe book provided includes ideas for cereal bars. But don't be afraid to come up with
your own ideas.
Permanent baking parchment:
You can also use permanent baking parchment on the drying racks if you are drying foods which are
moist or stick easily (e.g. tomatoes, cereal bars). Cut the baking parchment to around 25 x 16 cm so
it is slightly smaller than the drying rack and the warm air can circulate well. Now spread the cereal
mixture onto the baking parchment. Here too, the baking parchment can be removed after half the
drying time.
Storage
Here are a few handy hints on storing your dried fruits properly so you can snack on them for a long
time:
▪ Use clean, dry storage containers which are, if possible, air-tight and opaque. The storage boxes
provided are perfect.
▪ Make sure that there is no residual moisture left in the fruit, as this will cause it to rot.
▪ Wait for the dried food to cool before putting it in the container.
▪ Avoid sunlight.
The dried food will keep up to six months if it is very dry. For dried foods with a residual moisture of
15-20%, we recommend storing for a maximum of 3 weeks.
Result Recommended Weight dried Recommended
quantity per as & of fresh temperature
rack weight in °C
crisp 90 g 15% 40°C
Herbs
fragile approx. 40 g 40°C
bendy approx. 70 g 50°C
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