Summary; Drying Flowers - Weston PRO-1200 Manual De Instrucciones

SUMMARY

Remember drying food is as much an art as any other form of cooking.
Once familiar with the basics, experiment to create unique dried foods.
Just remember the basics:
• The leaner the meat, the better the jerky
• Do not overlap food products on the drying racks
• Properly pre-treat fruits and vegetables
• Drying times will vary
• Blot excess moisture from surface of foods while drying
• Rotate racks if drying is uneven
• Always follow food safety guidelines for meats, poultry and
fish to make sure the finished product is free of disease-causing
bacteria

DRYING FLOWERS

• The flowers should be dry to start with, best if picked after the dew
has dried and before the night damp sets in. Dry the flowers as soon as
possible after picking.
• The best condition for drying flowers is a dry, warm, dark, clean and well
ventilated area, which makes a dehydrator an ideal setting. Flowers will
retain the best color and condition when dried quickly.
• A low temperature should be used to retain the natural oils.
• Strip off the leaves or if you prefer to keep the foliage. Discard any
brown or damaged leaves.
• Place on the dehydrator Rack in a single layer, avoiding overlapping.
• Drying times will vary considerably depending on the size of the flower
and the amount of foliage. Dry at 100°F (38°C).
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