Fulgor Milano FUO 6011 P TM MBK - Инструкция по эксплуатации - Страница 61

EN

23

17 - Dehydrate Tips and Techniques

• 

Dehydrating can be done using the a lower temperature is used and the circulating heated air slowly removes the moisture for 

food preservation.

• 

Choose convection bake as the heating mode when dehydrating

•  The Dehydrate temperatures recommended are 50˚C (120˚F) to 70˚C (160˚F).
• 

Multiple racks can be used simultaneously.

• 

Some foods require as much as 14-15 hours of time to fully dehydrate.

• 

Consult a food preservation book for specific times and the handling of various foods.

• 

This method is suitable for a variety of fruits, vegetables, herbs and meat strips.

• 

Drying screens can be purchased at specialty kitchen shops.

• 

By using paper towels, some food moisture can be absorbed before dehydrating begins (such as with sliced tomatoes or sliced 

peaches).

Dehydrate Chart

FOOD

PREPARATION

APPROXIMATE

DRYING TIME* (hrs)

TEST FOR DONENESS

FRUIT

Apples

Dipped in ¼ cup lemon juice and 2 

cups water, ¼ slices

11 - 15 Slightly pliable

Bananas

Dipped in ¼ cup lemon juice and 2 

cups water, ¼ slices

11 - 15 Slightly pliable

Cherries

Wash and towel dry.

For fresh cherries, remove pits

10 - 15 Pliable, leathery, chewy

Oranges Peels and 

slices

¼ slices of orange;

orange part of skin thinly peeled

from oranges

Peels:

Slices:

2 - 

1

4

12 - 16

Orange peel: dry and brittle

Orange slices: skins are dry

and brittle, fruit is slightly moist

Pineapple rings

Towel dried

Canned:

Fresh: 

  9 - 13

  8 - 12 Soft and pliable

Strawberries

Wash and towel dry.

Sliced ½” thick,

skin (outside) down on rack

12 - 17 Dry, brittle

VEGETABLE

Peppers

Wash and towel dry.

Remove membrane of pepper,

coarsely chopped about 1” pieces

16 -  20 Leathery with no moisture

inside

Mushrooms

Wash and towel dry.

Cut of stem end.

Cut into 1/8” slices

  7 - 12 Tough and leathery, dry

Tomatoes

Wash and towel dry.

Cut this slices, 1/8” thick, dry well

16 -  23 Dry, brick red color

HERBS
Oregano, sage par-

sley and thyme, and 

fennel

Rinse and dry with paper towel

Dry at 60˚C 

(120 ˚F)

  3 - 

1

5 Crisp and brittle

Basil

Use basil leaves 3 to 4 inches

from top. Spray with water,

shake off moisture and pat dry

Dry at 60˚C 

(120 ˚F)

  3 - 

1

5 Crisp and brittle