Medion P20 XXL Twin Manual De Instrucciones página 197

. Dehydrating
With dehydration, fruits and vegetables are dried at relatively low temperatures to
make them suitable for storing.
.. Preparing food
 Only use fresh foods.
 Ensure that fruits and vegetables are ripe, but not overripe, and that they are not
bruised or rotten. If necessary, generously cut off the rotten parts.
 Clean the food thoroughly before the dehydration process. Observe good kitch-
en hygiene and always work with clean hands and utensils.
 Cut the food into uniformly sized pieces to ensure even dehydration.
 Use the same food where possible, because dehydration times may vary.
 Take into account that dehydration causes the food to shrink. As such, do not cut
the food into pieces that are too small.
 Dehydrate the food immediately after its preparation.
 Fill the fryer drawers only in one layer to ensure uniform air flow.
.. Dehydration settings
The dehydration periods in the following table are for guidance only. The actual
dehydration period may vary depending on the size, quality of the pieces and the
amount used.
Dehydrated
food
Apple
Banana
Pineapple
Strawberry
Aubergine
Tomatoes
Mushroom
198
Preparation
(guide values)
Fruit
Slices: 3 mm
Slices: 3 mm
Slices: 10 mm
Halved
Vegetables
Slices: 3 mm
Slices: 3 mm
Halved
Dehydration
temperature
60 °C
60 °C
60 °C
60 °C
60 °C
60 °C
60 °C
Dehydration pe-
riod
in minutes
(guide values)
420–480
480–600
360–480
360–480
360–480
360–480
360–480