Presto 06300 Manuel télécharger pdf (Page 7)

prevent smaller foods from falling through the grates in the tray as they dehydrate.

Selection and Preparation







Pretreatment

-



the tissue walls so moisture can more readily escape during drying and enter during rehydrating. Blanching can be done in water or

steam. Water blanching causes a greater loss of nutrients but is faster than steam blanching and achieves a more even heat penetration.

Steam blanching – Fill a deep pot with water and bring to a boil. Place vegetables loosely in a basket or colander that will allow

-





Water blanching – 







Immediately after steam or water blanching, dip the vegetables in cold water to quickly cool them. Drain the vegetables and arrange



Determining Dryness



Remove a few pieces of vegetables from each dehydrator tray and allow to cool to room temperature. Test for dryness by breaking the

pieces in half. Most vegetables will be crisp when appropriately dried and will break easily. If vegetables do not break easily, addition-

al drying time is needed. If vegetables seem to have a lot of moisture remaining, recheck every 1 to 2 hours. If vegetables appear to be

almost done, check again in 30 minutes. Always check vegetables from each tray.

Follow “Packaging and Storage” information on page 3.

Uses



stand-alone side dishes. When using in soups, dried vegetables can be added without soaking. Dried vegetables used for other pur-

poses need to be soaked before cooking. To soak, start with 1½ to 2 cups of boiling water for every 1 cup of dried vegetables. Soak for



as needed during the soaking process. After soaking, simmer the vegetables in the soaking water until tender, allowing excess water to

evaporate.

Drying Herbs

Drying fresh herbs allows you to have a ready supply of economical herbs that are available to use all through the year. This dehydra-

tor works best for herbs such as chives, cilantro, and parsley. Aromatic herbs, such as basil, mint, oregano, rosemary, and sage are not

recommended.

Selection and Preparation



morning just after the dew has evaporated. Rinse leaves and stems in cool water to remove any dust or insects and then gently shake

to remove excess water. Remove dead and bruised leaves or stems. Placing the herbs on a mesh screen* will help prevent them from

falling through the grates in the tray as they dehydrate.

Drying Time

Herbs dry very quickly in this dehydrator. Check herbs from each of the dehydrator trays every ten minutes. Drying time will range



Determining Dryness

Herbs are acceptably dry when they are crispy and crumble easily.

Packaging and Storage

Dried leaves are best stored whole and then crumbled when needed. Follow “Packaging and Storage” information on page 3.

*Nonstick mesh screens are sold separately.

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