Dehydrating Food
While most food types can be dehydrated at a temperature of approximately
55°C/131ºF, when dehydrating meats, poultry and fish (making jerky, biltong
etc) the temperature needs to be raised to guard against pathogens such as
Salmonella and E. Coli.
! WARNING
It is recommended that meat and poultry is dehydrated at the
70°C/158°F setting on your dehydrator. Fish should be steamed or baked
to at least 93ºC/200ºF until flaky before dehydrating at the 70°C/158°F
setting on your dehydrator.
Choosing food to dehydrate
• For best results only use highest quality foods.
• Produce in peak season has more flavour and more nutrients.
• Meats, fish and poultry should be lean and fresh.
• Do not use food with bruises and blemishes. Bad produce can spoil the
entire batch.
• Remove as much fat as possible from meats prior to dehydrating. You can
use a paper towel under meat when dehydrating to absorb fat.
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Summary of Contents for Arizona
Page 1: ...USER MANUAL Arizona Dehydrator ...
Page 17: ...Recipes View our complete recipe collection online www biochef kitchen recipes EN 17 ...
Page 21: ...MANUEL D UTILISATION Déshydrateur Alimentaire Arizona FR ...
Page 41: ...Arizona Dörrautomat GEBRAUCHSANWEISUNG UND DÖRRGUIDE DE ...
Page 57: ...Rezepte Finden Sie unsere gesamte Rezeptereihe online unter www biochef kitchen recipes DE 57 ...
Page 61: ...MANUAL DE INSTRUCCIONES Arizona Deshidratador ES ...
Page 77: ...Recetas Consulta todas nuestras recetas online www biochef kitchen recipes ES 77 ...
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