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.
EN
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Summary of Contents for Savana
Page 1: ...USER MANUAL Savana Dehydrator...
Page 17: ...Recipes View our complete recipe collection online www biochef kitchen recipes EN 17...
Page 21: ...MANUEL D UTILISATION D shydrateur Alimentaire Savana FR 21...
Page 37: ...Recettes Voir notre collection compl te de recettes en ligne www biochef kitchen recipes FR 37...
Page 41: ...GEBRAUCHSANWEISUNG UND D RRGUIDE Savana D rrautomat DE 41...
Page 57: ...Rezepte Finden Sie unsere gesamte Rezeptereihe online unter www biochef kitchen recipes DE 57...
Page 61: ...MANUAL DE INSTRUCCIONES Savana Deshidratador ES 61...
Page 77: ...Recetas Consulta todas nuestras recetas online www biochef kitchen recipes ES 77...
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