Dehydrating Food
While most food types can be dehydrated at a temperature of approximately
55ºC/
131
ºF, when dehydrating meats, poultry and
fi
sh (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
70ºC/15
8
ºF setting on your dehydrator. Fish should be steamed or baked
to at least 93ºC/200ºF until
fl
aky before dehydrating at the 70°C/15
8
°F
setting on your dehydrator.
Choosing food to dehydrate
• For best results only use highest quality foods.
• Produce in peak season has more
fl
avour and more nutrients.
• Meats,
fi
sh 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.
EN
8
Summary of Contents for Kalahari
Page 1: ...BioChef Kalahari 8 10 and 16 Tray Dehydrator USER MANUAL...
Page 17: ...Recipes View our complete recipe collection online www biochef kitchen recipes EN 17...
Page 21: ...D shydrateur Alimentaire BioChef Kalahari MANUEL D UTILISATION FR...
Page 37: ...FR 37 Recettes Voir notre collection compl te de recettes en ligne www biochef kitchen recipes...
Page 41: ...BioChef Kalahari D rrautomat GEBRAUCHSANWEISUNG UND D RRGUIDE DE...
Page 57: ...Rezepte Finden Sie unsere gesamte Rezeptereihe online unter www biochef kitchen recipes DE 57...
Page 61: ...BioChef Kalahari Deshidratador MANUAL DE INSTRUCCIONES ES...
Page 77: ...ES 77 Recetas Consulta todas nuestras recetas online www biochef kitchen recipes...
Page 81: ......