BHG 601 - Bielmeier

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GB drying times will reduce the flavour of herbs or similar aromatic goods. Fruit that is intended for dry snacks without prior soaking in water (or intended for space-saving provision for mountain climbers) should not be dried until it is brittle but left so that it is chewable. Checking the dried goods by feeling them is best done when the items have cooled off. Desiccated vegetables should not feel tough but rather brittle. Temperature setting The correct temperature setting is very important: Position 1 approx. 20°C above ambient temperature for all herbs and mushrooms Position 2 approx. 40°C above ambient temperature for all vegetables and delicate kinds of fruit Position 3 approx. 60°C above ambient temperature for all kinds of fruit. Storage Let the dried items cool off well before storing. The best containers are clean glass jars that can be closed, such as can be easily found in any household today. The jars are especially suitable if the dried items are to be removed little by little over a period of time. Plastic bags are not suitable in this case. Heat sealed and vacuumsealed bags are also recommended, they are the best method to store dried vegetables. Desiccated items can be stored at room temperature for years. However dry, cool and dark rooms are even more suitable. Even so you will enjoy the best flavour in the following winter months and early the next spring. An occasional visual check just like with other preserved items is recommended though. Each 20°F (10°C) of lower temperature extends the storage time twofold or threefold. Labels describing contents provide order and top off the enjoyment of your precious product. Cleaning Prior to every cleaning procedure set timer to 0 and disconnect the mains plug. The electric unit with the transparent lid will hardly become dirty through use. lt is sufficient to wipe it off with a damp cloth from time to time. Never immerse this part in water! This new system does away with complicated cleaning of the trays. • There is normally no dripping or sticking of the items to be dried. • The drying trays contain no screens or wire netting. • The trays can easily be cleaned like any dish or soaked in water. • Do not use scouring materials as this will make all subsequent cleaning efforts more difficult. • The air flow filter on the motor component must be kept free from dust under all circumstances. Dirt or dust residues should be removed with a soft brush or using a vacuum cleaner (min. suction power). All materials in the various parts are highly suitable and approved for goods. They are resistant to the acids in the fruit as well as to cleaning agents and will remain robust for years, protecting against age. Preparation F r u i t can be used for snacks, dried as it is but also as an ingredient for countless recipes. If dried fruit is to be used in a recipe in the same way as fresh fruit would be, it must be dehydrated by soaking in water to add what has been withdrawn in the desiccating process. The corresponding amount of water is added, e.g. one cup of water to one cup of fruit, leaving this to soak about 4 hours, if in doubt use a little less water and a little less time to prevent the items becoming soggy. You can also make use of cookbooks which provide various recipes according to each country. 12 |
GB Here are a few ideas: • Fruit pies and other baked goods, fruit bread, muffins, variations and raisins etc. • Stewed fruit goes well with waffles and pancakes, for sandwiches, deserts, applesauce etc. • Ingredients for some meat and game recipes, chutneys etc. • Ingredients for granola, pudding, yoghurt, whipped cream, ice cream, fruit salad etc. • You can candy different kinds of fruit or frost them according to your fancy. Bananas are highly suitable for milk drinks and as an additive to baby food. Grind the dried bananas into a powder in this case. • Various fruits can be enhanced with honey or nuts. You can easily mix fresh fruit and dry fruit that has been dehydrated. Depending on the recipe you leave them whole or chop them but not finely. • An extra specialty is fruit leather from the Himalayas which consists of various pureed fruits with honey, nuts and spices added, rolled out and cut into rectangular pieces, then dried to a chewable consistency. After it has been rolled out it can also be filled, rolled up and cut into rolls. V e g e t a b I e s are generally rehydrated by soaking before being used. Add about 1 cup of cold to warm water to a cup of dried vegetables. Please don‘t add more water than is necessary for any particular dish. Also, the vegetables that have been soaked should not be left to stand overly long. Dehydrated vegetables need to be cooked about as long as frozen ones. Vegetables that are used for soup and that have been cut relatively fine need not be soaked before being added to the soup. Dried herbs that are to be used in soups, sauces, salad dressings etc. can be cut to the desired sizes in a food processor. Dried vegetables that have been ground are highly suitable for baby foods, cream soups, sauces etc. You should not grind more than you expect to use in a month because grinding reduces usability of the items. Desiccated vegetables can also be used very well together with fresh ones. Grind herbs at the same time you are using them. Please watch that all stems are removed. Mushrooms are dehydrated and used just the same as fresh ones. For soup and sauces add some that have been ground. Paprika and chili-peppers can be cut or ground in a food processor and then stored in jar for use as a spice. You will find many more uses in cookbooks. There are practically unlimited applications for these dried items. Please note! • The given desiccating time is only an approximate value. • Depending on the goods the desiccating times may differ slightly. • Plums which are ripe early in the year content too little sugar and therefore can not be dehydrated. • The desiccating trays should be securely placed upon each other. • A tray slippage may cause malfunction. • Make sure that the sliding switch is exactly on the chosen temperature setting. The desiccating tray with the fixed base should always be the lowest one. In this way the correct air circulation can be guaranteed and the table is protected against the hot air. Notice for environment If at any time in the future you should need to dispose of this product please note that waste electrical products should not be disposed of with household waste. Please recycle where facilities exist. Check with your local authority or retailer for recycling advice. (Waste Electrical and Electronic Equipment Directive). | 13
Page 1 and 2: BHG 601 Bielmeier Hausgeräte GmbH
Page 3 and 4: D WICHTIGE HINWEISE. Um Schäden un
Page 5 and 6: D des Dörrgutes etwas streuende Er
Page 7 and 8: D Bitte beachten Sie! Die angegeben
Page 9 and 10: D GARANTIE Für die am Verkaufstag
Page 11: GB Now the saturated air does not f
Page 15 and 16: GB GUARANTEE For the warranty, whic
Page 17 and 18: F et de la trop faible circulation
Page 19 and 20: F ou de poussière, la crépine doi
Page 21 and 22: F Sortes Teneur en eau en % Prépar
Page 23 and 24: I IMPORTANTI AVVERTENZE: Per evitar
Page 25 and 26: I • Inserire la spina dell‘appa
Page 27 and 28: I qualche altra idea tra le tante p
Page 29 and 30: I GARANZIA Per la garanzia valida a
Page 31 and 32: CZ sušička žádná síta ani mř
Page 33 and 34: CZ • Přísada do müsli, puding
Page 35: CZ ZÁRUČNÍ LIST Pro záruku zač

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