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5.3 Notes on the drying process
EN
•
During drying, warm air absorbs moisture from the food items. This is a gentle process
FR
which makes it possible to keep food fresh for longer because it reduces the surface
area which can be attacked by bacteria and mould. It also preserves the majority of
IT
vitamins and minerals.
•
The lower the drying temperature, the more vitamins/ minerals will be preserved. The
ES
drying process will, however, take longer.
•
The drying process for food items with a high moisture content will take longer than for
NL
items which have a lower moisture content.
•
The thinner food items are sliced, the faster they can be dried. Correspondingly, items
RUS
with a high moisture level should be cut into thinner slices.
•
To keep dried food fresher for longer, it should be stored in airtight containers - vacuum
SE
containers are perfect for this purpose.
PT
•
Brushing lemon juice onto the food items will help preserve their colour during the
drying process.
PLEASE NOTE
The recommended drying times and temperatures will depend on what food is being used;
its moisture content; how thickly it is sliced and what level of drying is desired. As a result, the
recommended preparation times may vary. The recommendations given on the device's lid
and in the table provide guidelines.
Herbs
Gentle
drying
Vegetables
Fruit
Sliced fruit
Fruit leather
26
CASO DH 450
30-40 °C
2-6
• E.g. rosemary, basil, mint, chamomile blossoms, etc.
hours
40 °C
12-48
• Items which are dried slowly at temperatures below
hours
42 °C are referred to as "raw food" because most of
the nutrients are preserved. All fruit and vegetables
can be dried at 40 °C, however this will lengthen the
drying time.
50 °C
4-12
• E.g. mushrooms, tomatoes, bell peppers, carrots,
hours
courgettes, etc.
• Halved or cut into slices / strips
50-60 °C
12-24
• E.g. berries, apricots, grapes, fi gs, cherry tomatoes,
hours
etc.
• Whole, halved or quartered
50-70 °C
8-16
• E.g. apples, bananas, large tomatoes, mangos, kiwis,
hours
pears, etc.
• Cut into approx. 2-10 mm thick slices
60 °C
4-6
• Purée ripe fruit and spread an approx. 5-10 mm
hours
thick layer onto a dehydration sheet
• Depending on your personal taste, you can add
honey or agave syrup; seeds/kernels such as chia or
sunfl ower seeds; fresh herbs such as mint or basil;
spices such as cinnamon; vegetables such as spinach
and much more besides
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