Magic Chef MCL10PFDRT Manual Del Usaurio página 10

PRE-TREATING FOODS
With most types of cooking, preparation is important for the best results. Following a few basic guidelines will
help the quality of your dried foods and decrease dehydration time.
Foods that are prepared correctly prior to dehydration will taste better and have a better appearance. There are
many ways to pre-treat foods to prevent oxidation, which will discolor apples, pears, peaches and other foods
while drying.
• Remove all cores, pits and skins.
• Cut, shred or dice the food uniformly. Slices should be between ¼" and ¾" thick. Meats should not be
thicker than 3/16".
• Steam or roast meat to 160°F (71°C) and poultry to 165°F (74°C) as measured with a food thermometer before
dehydrating.
• The temperature of the dehydrator must be maintained at 130-140°F (55°C-60°C) throughout the dehydrating
process.
• Drying fish into jerky requires a lot of preparation. It must be cleaned and de-boned properly. Rinse the fish
thoroughly to ensure all the blood is washed away. Steam or bake the fish at 200°F (93°C) until flaky before
dehydrating.
• Soak cut fruit in either lemon or pineapple juice for a few minutes before dehydrating.
• Ascorbic acid can be purchased from most health food stores or pharmacies. It may come in either tablet or
powder form. Dissolve approximately 2-3 tablespoons in 1 quart of water. Soak the fruit in the solution for
2-3 minutes before placing in the dehydrator.
• Waxy fruits, (such as peaches, grapes, blueberries, etc.) should be dipped in boiling water to remove the
wax. This allows moisture to escape easily during dehydration.
• Blanching can be used to pre-treat foods for dehydration. There are two ways to blanch food:
1. Steam Blanching: Using a steamer pot, bring 2-3" (5-7 cm) of water to a boil. Place food in steamer
basket for 3-4 minutes. Remove steamed food carefully and place on dehydrating trays.
2. Water Blanching: Fill a large pan half full with water. Bring the water to a boil. Place food directly into
boiling water and cover for 3 minutes. Remove the food, pat it dry and place it on dehydrating trays.
NOTE: ALWYAYS remember to use caution when handling hot foods.
DEHYDRATING TIPS
• DO NOT overlap food items. Make sure foods are flat when placing on dehydrating trays.
• Overlapped foods can greatly increase the drying time.
• Check the food after 6 hours, and then check every 2 hours until desired dryness is reached.
• Make sure foods are completely dry before removing. If you are not sure, cut a sample down the middle to
check for internal dryness.
• Make sure to label containers when you store your dehydrated food.
• Proper storage helps maintain quality food. Package the food when cool. Foods can be kept longer if stored
in a cool, dark and dry place. The ideal storage temperature is 60°F (16°C) or lower.
• Place dehydrated foods in plastic freezer bags before storing in metal or glass containers.
• Remove as much air as possible before sealing.
• Vacuum sealing is the best way to keep dehydrated foods.
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