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Evenly spread the food to be dehydrated on the trays. Do not put one
upon the other. Use only to 90 % of the surface on the trays to allow
air to circulate freely.
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Depending on the moisture of the food itself and the humidity in the air,
drying operation time can vary. Use the dehydrator in a dust free,
warm and dry room. Well air ventilation is also important.
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If you notice uneven drying during operation re-position the dehydrat-
ing trays. Place the bottom tray on top and vice versa.
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Fruit and vegetables dried in your food dehydrator will be different in
appearance from those sold in health food stores and supermarkets.
This is due to your food dehydrator uses no preservatives, no artificial
colouring and only natural additives.
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Records of humidity, weight of product before and after drying times,
will be helpful to improving your drying techniques for the future.
Storing dehydrated Food
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Cool down the food before storing as condensation in the container will
cause mildew.
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Always make a dryness test. Switch off the dehydrator before taking
test pieces.
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The consistency of dried fruits should be soft and pliable when
properly dried. The consistency of dried vegetables should be firm
without soft spots.
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Dried meat is leather-like.
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Dried fish is dry and pliable.
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The next day, after storing, check if there is still moisture in the food. If
so, dry the food again.
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Preferably use dry containers to store the food. Containers or glass
jars with metal screw lids are ideal for storing dried food. Store fruits in
a cool and dry area and as dark as possible. The ideal temperature for
storing dehydrated food is 5 – 20° C.
Fruits
▪ Wash fruits and remove any blemishes. Dry off fruits and slice in equal
pieces. Remove stones from stone fruits like plums, cherries, peaches
etc. before drying.
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