Luvele LBFD500EU Manual De Instrucciones página 12

INSTRUCTION | P22
Re-hydrating
RE-HYDRATING DRIED FOOD
Enjoy dehydrated foods when dry or rehydrate foods to use in recipes.
Re-hydrating can be done by placing dried foods in enough water to cover
the food and then soaking for approximately one hour. Boiling water will
re-hydrates foods much faster than cold water. Fruits or vegetables may also
be re-hydrated in liquids other than water, including fruit juices, cider,
vegetable juices, milk etc. Adding salt or sugar during re-hydration will slow
the re-hydration process down.
COOKING DRIED FOOD
After re-hydrating food, cook it as you would normally. Most fruits and
vegetables will rehydrate to about 70-90% of their fresh state. Keep in mind
they will be more chewy than fresh or frozen fruit and vegetable. Dried food
used in cooking will absorb additional liquid, so adjust the recipe accordingly
by adding more water.
PREPARATION
Wash fruit and dry with paper towels. Remove any blemishes, pips and stones,
then slice evenly to a thickness of between 5mm and 10mm. Pre-treat where
recommended. Read following table for further information.
PRE-TREATMENT
The pre-treatment of fruit is recommended to help slow down browning while the
fruit is drying. We recommended you use a natural pre-treatment solution of
pineapple or lemon juice. Soak prepared, sliced fruit for 1-2 minutes in the juice
before placing on drying racks.
BLANCHING
Some fruits with natural protective wax coatings e.g. figs, grapes and prunes, need
to be blanched to speed the drying process. To blanch place whole fruits in boiling
water for 1 - 2 minutes. Then plunge into ice cold water, slice and commence
drying.
Fruits Preparation Pre-Treatment Dry-Test
Apples Core & Slice Soak in
pre-treatment
Apricots Cut in half, Soak in
stone, pre-treatment
slice in quar-
ters
Bananas Peel & Slice Dip in
pre-treatment
Berries Remove stalks None
& slice
Citrus Peel & Slice None
Fruits
INSTRUCTION | P23
Fruit
Time
Pliable 8-12 Hrs
Pliable 12-18 Hrs
Pliable 12-14 Hrs
Crisp 7-12 Hrs
Crisp 14-18 Hrs