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STORING FOODSTUFFS
Before you stow the dried foodstuffs in a vessel, make sure that the foodstuffs are
dry. Moist foodstuffs easily get mouldy. Dispose of mouldy foodstuffs immediately.
For storing foodstuffs use clean, dry vessels that can be closed airtight, if possible.
Do not fill the dried foodstuffs into the vessel until they have cooled down.
PREPARING FOODSTUFFS
Thefollowing tables contain guideline values for the preparation of various fruits,
vegetables and meat. The drying times depend on the ambient temperature, the
relative air humidity and the moisture content of the foodstuff to be dried. When
the moisture content is low, the drying time is at the lower end of the range.
When the moisture content is high, however, the drying time is at the upper
end of the range. Please bear in mind that the drying times are also influenced
by the number of foodstuffs on the trays. When drying foodstuffs, it is impor-
tant to check the dryness of the product. When the product has not thoroughly
dried, mould can form during storage (see food storage). In order to check the
dryness, remove a slice of the foodstuff from the unit and let it cool down to am-
bient temperature. Bend and divide the slice in order to test it for interior moisture.
VEGETABLES (50 °C)
Dried material
Preparation
Result
Time
Asparagus
Wash and cut into
pieces
Crispy
4 - 6 hours
Beans
Wash, remove ends
and cut into pieces
Crispy
9 - 12 hours
Beet
Peel and cut into thin
slices
Bendable
9 - 12 hours
Broccoli
Cut, steam 3 - 5 min-
utes until soft
Crispy
10 - 14 hours
Cabbage
Wash and cut into 3
mm strips
Crispy
8 - 11 hours
Carrots
Steam until soft and
cut into slices
Bendable
7 - 11 hours
Celery
Cut the stems into 6
mm
stripes
Crispy
3 - 10 hours
Cucumber
Wash and cut into ap-
prox. 1 cm thick slices
Bendable
4 - 8 hours
