Ronco 5-Tray Manuel d'utilisateur télécharger pdf (Page 12)

fresh fruits in many aspects, dried foods are unique and

should not be expected to be exactly like a fresh fruit.

Remember; drying does not render the food free of bacteria,

yeasts, and mold. It just makes them inactive. Spoiling may

occur if soaking is prolonged at room temperature. Make

sure to refrigerate if soaking for longer than 1-2 hours.

For most vegetables, barely cover them with cold water and

soak 20 minutes to 2 hours to replace the moisture. To cook,

bring vegetables to a boil and simmer until done. One cup

of dried vegetables rehydrates to about 2 cups. For greens

cover them with boiling water.

For dried fruit, barely cover them with cold water and soak

1-8 hours to replace the moisture depending on fruit type,

size of pieces, and water temperature. Hot water takes

less time. Over-soaking will produce less ﬂavor. To cook

rehydrated fruit, cover and simmer in the same water as was

soaked in. One cup of dried fruit rehydrates to about 1 1/2

cups. For greens cover them with boiling water.

For maximum nutritional value:

1. Blanch for the correct length of time

2. Pack dried foods properly and store in a cool, dark, dry

place

3. Check dried foods periodically to see that moisture has

not been absorbed

4. Eat dried foods as soon as possible

5. Use the remaining liquid after rehydration in recipes

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1. Select ripe produce that is in good condition. Bad food

may give an off-ﬂavor to the entire lot.

2. Wash thoroughly to remove dirt or chemicals, remove

soft or spoiled areas. Slice and pretreat if necessary.

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Ronco 5-Tray Manuel d'utilisateur Page 12