Gastroback Design Mini Professional 46604 handleiding

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Gastroback

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Handleiding

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Food that can be eaten raw must be separated from food than needs to be cooked.

• Remove all shells, peels and cores from the food.

• Use grease paper to absorb meat fat during dehydration.

• Ensure that the food does not overlap on the tray.

• Do not dehydrate different types of food (such as meat and fruit) together.

• Put cut fruits into salt water for a few minutes and then place them on the trays.

• Fruits with wax on the surface should be soaked in boiling water to remove the

wax before dehydrating.

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To maintain nutrients and avoid oxidation of certain foods, you can blanch your food

before dehydration. Either blanch it in boiling water for three minutes, or steam it for

3 - 5 minutes in a steamer.

• Most food should be cut into 0.6cm to 1.9cm thick slices. Meat should be no

more than 0.5cm thick. Cut fruits with high water content (such as pineapples

or mangoes) into thick slices. Otherwise they will be too thin after dehydration.

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Be aware that food will loose approx. 1/4 to 1/2 of its original size and weight.

• Always heat meat to at least 63°C (beef), 71°C (pork) and 82°C (poultry)

respectively to destroy bacteria. Other food can be dehydrated at 55 - 60°C.

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Be aware that if the temperature is set too high, the outside of the food will become

hard and dry, but the center will still contain moisture. If the temperature is too low,

the dehydration time will increase and there is a danger of bacteria surviving.

• Check the dehydration state of the food and turn it over every two hours. Ensure

that the food is completely dehydrated before removing it from the appliance.

If necessary, cut one slice open to check it. If the food is still moist, extend the

dehydration time.

• Only store the food in a container once it is completely cooled down. Store it in a

cool, dark and dry place to extend the storage time. The ideal storage temperature

is 16°C or lower. Ideally, the food should be vacuum sealed.

• Wrap meat jerky in aluminum foil and store it in a thick food storage bag or

in a tight storage container. Meat jerky can be stored for 1 - 2 months at room

temperature, or 6 months in the refrigerator.

• You can rehydrate the food by soaking it in cold water and placing it in the

refrigerator for 2 - 6 hours. The ratio of water to food is 1:1. Do not rehydrate it

at room temperature to avoid the growth of bacteria. Alternatively, you can also

boil the food for 5 minutes. However, this will cause the food to loose some of

its taste.

• If you want to dehydrate flowers, ensure that they are dry before placing them in

the appliance and that they do not overlap on the tray. Dehydrate at 38°C. The

dehydration time depends on the size of the flowers and leaves.

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