Ronco FD6000WHGEN Manuel d'utilisation et d'entretien télécharger pdf (Page 6)

Before drying pretreated food, remove any excess moisture by plac-

ing the food on paper towels or clean cloths. Trays should be loaded

with a thin layer of food as directed. If needed, clean cheesecloth

can be spread on the trays to prevent food pieces from sticking or

falling through. The food being dried should be between 1/8˝ to 1/4˝

thick and should not exceed roughly 3/4˝ of each tray’s surface area.

DRYING

Drying time varies according to fruit or vegetable type, size

of pieces, and tray load. Rotating and turning the trays helps

insure more even drying. Food will dry faster if round vent holes

on top of lid are open.

Before testing foods for desired dryness, remove a handful and

allow sample to cool for a few minutes. Warm or hot foods seem

softer, more moist, and more pliable than when they are cooled.

Foods should be dry enough to prevent microbial growth and sub-

sequent spoilage. Dried vegetables should be hard and brittle. Dried

fruits should be leathery and pliable. For long-term storage, home

dried fruits will need to be drier than commercially dried fruits sold in

grocery stores.

PACKING AND STORAGE

Fruits cut into a wide range of sizes should be allowed to “sweat” or

condition for a week after drying to equalize the moisture among the

pieces before placing in long term storage. To condition, place fruit

in a non-aluminum, non-plastic container and put in a dry, well-

ventilated and protected area. Keep away from moisture.

Dried foods should be thoroughly cooled before packing. Package

in small amounts so that food can be used soon after containers

have been opened.

Pack food without crushing into clean, dry, insect-proof containers.

Glass jars or resealable plastic freezer bags make good containers.

Metal cans with ﬁtted lids can be used if the dried food is ﬁrst

placed in a plastic bag.

Your dehydrated food should be checked about once a month.

Should you ﬁnd mold growing on a piece of the dried food, scrape it

off and then pasteurize the contents.

To pasteurize the contents, spread food on a cookie sheet and bake

in an oven for 15 minutes at 175 degrees Fahrenheit. Repack in a

clean, air-tight container.

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Ronco FD6000WHGEN Manuel d'utilisation et d'entretien Page 6