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GB<br />
drying times will reduce the flavour of herbs or<br />
similar aromatic goods. Fruit that is intended for<br />
dry snacks without prior soaking in water (or intended<br />
for space-saving provision for mountain<br />
climbers) should not be dried until it is brittle<br />
but left so that it is chewable.<br />
Checking the dried goods by feeling them is<br />
best done when the items have cooled off. Desiccated<br />
vegetables should not feel tough but<br />
rather brittle.<br />
Temperature setting<br />
The correct temperature setting is very important:<br />
Position 1 approx. 20°C above ambient temperature<br />
for all herbs and mushrooms<br />
Position 2 approx. 40°C above ambient temperature<br />
for all vegetables and delicate kinds<br />
of fruit<br />
Position 3 approx. 60°C above ambient temperature<br />
for all kinds of fruit.<br />
Storage<br />
Let the dried items cool off well before storing.<br />
The best containers are clean glass jars that can<br />
be closed, such as can be easily found in any<br />
household today. The jars are especially suitable<br />
if the dried items are to be removed little by<br />
little over a period of time. Plastic bags are not<br />
suitable in this case. Heat sealed and vacuumsealed<br />
bags are also recommended, they are the<br />
best method to store dried vegetables.<br />
Desiccated items can be stored at room temperature<br />
for years. However dry, cool and dark<br />
rooms are even more suitable. Even so you will<br />
enjoy the best flavour in the following winter<br />
months and early the next spring. An occasional<br />
visual check just like with other preserved<br />
items is recommended though. Each 20°F (10°C)<br />
of lower temperature extends the storage time<br />
twofold or threefold. Labels describing contents<br />
provide order and top off the enjoyment of your<br />
precious product.<br />
Cleaning<br />
Prior to every cleaning procedure set timer to 0<br />
and disconnect the mains plug. The electric unit<br />
with the transparent lid will hardly become dirty<br />
through use. lt is sufficient to wipe it off with a<br />
damp cloth from time to time. Never immerse<br />
this part in water!<br />
This new system does away with complicated<br />
cleaning of the trays.<br />
• There is normally no dripping or sticking of<br />
the items to be dried.<br />
• The drying trays contain no screens or wire<br />
netting.<br />
• The trays can easily be cleaned like any dish<br />
or soaked in water.<br />
• Do not use scouring materials as this will<br />
make all subsequent cleaning efforts more<br />
difficult.<br />
• The air flow filter on the motor component<br />
must be kept free from dust under all circumstances.<br />
Dirt or dust residues should<br />
be removed with a soft brush or using a<br />
vacuum cleaner (min. suction power).<br />
All materials in the various parts are highly suitable<br />
and approved for goods. They are resistant<br />
to the acids in the fruit as well as to cleaning<br />
agents and will remain robust for years, protecting<br />
against age.<br />
Preparation<br />
F r u i t can be used for snacks, dried as it is but<br />
also as an ingredient for countless recipes.<br />
If dried fruit is to be used in a recipe in the same<br />
way as fresh fruit would be, it must be dehydrated<br />
by soaking in water to add what has been<br />
withdrawn in the desiccating process. The corresponding<br />
amount of water is added, e.g. one<br />
cup of water to one cup of fruit, leaving this to<br />
soak about<br />
4 hours, if in doubt use a little less water and a<br />
little less time to prevent the items becoming<br />
soggy.<br />
You can also make use of cookbooks which provide<br />
various recipes according to each country.<br />
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