Buffalo CD965 Mode D'emploi page 4

UK
Dehydrating Food
While most food types can be dehydrated at a temperature of approximately 55 °C, when dehydrating meats,
poultry and fish (making Jerky, Biltong etc) the temperature needs to be raised to guard against pathogens
such as Salmonella and E. Coli.
WARNING – It is recommended that meat and poultry is dehydrated at a temperature of at least 68
degrees centigrade, or alternatively the meat should be preheated to at least 68 degrees centigrade to
guard against pathogens.
Fish should be steamed or baked to at least 93 degrees centigrade until flaky before dehydrating at a
temperature of least 68 degrees centigrade.
Choosing Food to Dehydrate

For best results only use highest quality foods.

Produce in peak season has more flavour and more nutrients.

Meats, fish and poultry should be lean and fresh.

Do not use food with bruises and blemishes. Bad produce can spoil the entire batch.

Remove as much fat as possible from meats prior to dehydrating. You can use a paper towel under
meat when dehydrating to absorb fat.
Tips for Pre-Treatment of Foods
With most types of cooking, preparation is important for the best results. Foods that are prepared correctly
prior to dehydration will taste better and have a better appearance. .

Cut, shred or dice the food uniformly. Slices should be between 6mm and 20mm thick. Meats
should not be thicker than 5mm.

To avoid browning of fruits soak cut fruit in lemon or pineapple juice for 2-3 minutes, then place in the
dehydrator. Alternatively soak in an ascorbic acid solution (made as per manufacturers instruction)
for 2-3 minutes, then place in the dehydrator.

Waxy fruits, (such as peaches, grapes, blueberries, etc.) should be dipped in boiling water to remove
the wax. This allows moisture to escape easily during dehydration.

Blanching can also be used to pre-treat foods for dehydration.
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