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MODE D'EMPLOI
IL IMPORTE DE LIRE ET DE COMPRENDRE toutes les instructions et consignes
avant d'utiliser le déshydrateur.
1.
Utiliser le déshydrateur sur une surface propre et sèche.
2.
Brancher le déshydrateur sur une prise de courant murale standard de 120 V,
60 Hz.
3.
Pour une bonne aération, placer le déshydrateur à au moins 15 cm (6 po) d'un
mur. AVERTISSEMENT ! NE PAS boucher les évents à l'arrière du déshydrateur.
5.
Allumer le déshydrateur (On) (-). L'interrupteur s'allumera alors.
6.
Préchauffer le déshydrateur 5 à 10 minutes avant de mettre les aliments sur les
plateaux.
7.
Éliminer l'excès d'eau des aliments (éponger les aliments avec un essuie-tout
ou une serviette). La température du déshydrateur risque de chuter si les aliments
sont trop humides.
8.
Mettre les articles à déshydrater sur les plateaux. Les morceaux ne doivent pas
se toucher, ni se chevaucher. Laisser amplement d'espace entre les morceaux pour
favoriser une bonne circulation de l'air.
REMARQUE:
Des gouttelettes apparaissent parfois à la surface de certains
produits pendant la déshydratation. Éponger ces gouttelettes avec un essuie-tout ou
une serviette propre.
REMARQUE: La durée de dessiccation dépend de plusieurs facteurs, notamment
l'humidité relative, la température de l'air, et l'épaisseur, la température et la teneur
en matières grasses de l'aliment.
CHOIX DES ALIMENTS
• Choisissez des aliments de qualité supérieure. Les fruits et légumes en haute
saison sont plus nutritifs et savoureux. La viande, le poisson et la volaille doivent être
maigres et frais.
• Ne pas utiliser des aliments meurtris ou tavelés. Un fruit ou un légume avariés
peuvent gâter tout le lot.
• Toujours utiliser de la viande maigre. Ôter autant de gras que possible avant de
déshydrater. REMARQUE: Placer un essuie-tout sous la viande à déshydrater
pour absorber le gras.
ATTENTION! Il est important de suivre les directives sur la « sécurité
alimentaire » fournies dans ce manuel. Pour obtenir les instructions les plus
récentes, visiter le site Web d'USDA.
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FOOD SAFETY
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It's crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a lot
of attention lately, and with good reason. When meat is ground, the bacteria present on the
surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least
o
o
o
o
160
F to 165
F (71
C to 74
C), bacteria will not be destroyed and there's a good chance you
will get sick.
Solid pieces of meat like steaks and chops don't have dangerous bacteria like E. coli on the
inside, so they can be served more rare. Still, any beef cut should be cooked to an internal
o
o
temperature of at least 145
F (63
C) (medium rare). The safe temperature for poultry is 180
o
(82
C) and solid cuts of pork should be cooked to 160
cooked too. If you are making a meringue or other recipe that uses uncooked eggs, buy
specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS
be separated. Cross-contamination occurs when raw meats or eggs come in contact with
foods that will be eaten uncooked. This is a major source of food poisoning. Always double-
wrap raw meats and place them on the lowest shelf in the refrigerator so there is no way juices
can drip onto fresh produce. Then use the raw meats within 1-2 days of purchase, or freeze for
longer storage. Defrost frozen meats in the refrigerator, not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a clean
platter. Don't use the same platter you used to carry the food out to the grill. Wash the utensils
used in grilling after the food is turned for the last time on the grill, as well as spatulas and
spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after
you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a
major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap
and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40
o
o
o
140
F (4
C and 6
C). Your refrigerator should be set to 40
o
o
be 0
F (-17
C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chafing dishes
or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never
let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature
o
o
is 90
F (32
C) or above. When packing for a picnic, make sure the foods are already chilled
when they go into the insulated hamper. The hamper won't chill food - it just keeps food cold
when properly packed with ice. Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it
can become heavily contaminated during field dressing. Venison is often held at temperatures
that could potentially allow bacteria to grow, such as when it is being transported. Refer to
the USDA Meat and Poultry Department for further questions or information on meat and food
safety.
o
o
F (71
C). Eggs should be thoroughly
o
o
F (4
C) or below; your freezer should
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o
F
o
F and
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