Klarstein MASTER JERKY Mode D'emploi page 44

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• Place dried food in plastic freezer bags before storing in metal or glass containers.
Remove as much air as possible before sealing.
• Vacuum sealing is ideal for storing dried foods.
• Remember that foods shrink to their original size and weight during the dehydration
process at ¼ to ½ for example, so the pieces should not be cut too small. One
pound of raw meat makes about 0.2 kg of dried meat.
• Use the drying process instructions on the control panel as a guide to the correct
temperature setting. If the heat is set too high, food may harden and dry from the
outside but be moist from the inside. If the temperature is too low, the drying time
will be longer.
Rehydration
Although it is not necessary to rehydrate the dried food before consumption, it can have
advantages. Vegetables, for example, can be used well as a side dish or in recipes after
it has been prepared in the following way.
• The dried foods can be rehydrated by soaking in cold water for 3-5 minutes. Use
1 cup of water for 1 cup of dried food. After rehydration the food can be cooked
normally. Soaking food in warm water accelerates the process, but can lead to a
loss of taste.
• Drained fruit and vegetables should be soaked in cold water in the refrigerator for
2-6 hours.
Note: Soaking at room temperature allows harmful bacteria to grow.
• Do not add spices. Adding salt or sugar during rehydration can change the taste of
the food.
• To make compote or vegetable balls, add 2 cups of water and simmer.
• Take dehydrated food as soon as possible after opening the storage container,
keep all unused portions in the refrigerator to avoid contamination.