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EN: FRUITS AND VEGETABLES DEHYDRATOR |
Instruction Manual
water. Keep in mind that the juice taste may outweigh the fruit taste and it does not always help to preserve fruit natural
color. Try different juices and dilute them in different proportions so that you get the best result. Experiment with the fruit
treatment time.
Ascorbic acid crystals or products containing ascorbic acid and canning products can be purchased at a pharmacy or any
store selling canned goods. Dilute one tablespoon of ascorbic acid in four cups of water and put the fruits in the resulting
solution for two minutes. The same as with juices, keep in mind that the ascorbic acid taste may outweigh the fruit taste. Try
to dilute it in different proportions and experiment with fruit treatment time to get the best result.
PESTIL PREPARATION
The pestil (thickened dehydrated fruits puree, most frequently from prunes) is also called thickened marmalade, pestil, fruit
strips, etc. This is a fruit puree, dehydrated and shaped in forms of thin strips or other figurines.
Products:
Prunes 500 g
Honey - 100 g
Cut the prunes in halves. In a saucepan mix the cut in halves prunes with the honey and mix with the blender until you get a
smooth product. Place greased baking paper on the bottom of the dryer trays while cutting a hole in the middle and leaving
the paper with high edges about 15 mm. Pour the fruit puree in a 3-5 mm thick layer and cover with a lid. Set the temperature
to 50° C and turn on the dehydrator for 10-12 hours. Carefully separate the pestil from the baking paper, cut and shape into
rolls.
Use as many trays as needed.
APRICOTS JELLY DESERT
Products:
Apricots – 600 g
Sugar – 100 g
Water – 100 ml
Vanilla sugar – 1 g
Powdered sugar.
Remove the stones, rinse the apricots and cut them into small cubes. Mix the chopped apricots, sugar and water in a
saucepan. Simmer on low heat for one hour, stirring constantly, and then mix in a blender. Add the vanilla sugar and simmer
over low heat, stirring constantly, until the mix thickens and turns into a smooth mixture. Place greased baking paper on the
bottom of the dryer trays. Spread the apricot puree in a 1-1.2 cm thick layer and cover with a lid. Set the temperature to 50° C
and turn on the dehydrator for 4-6 hours. Refrigerate for 3-4 hours, cut into pieces, and sprinkle with powdered sugar.
Use as many trays as needed.
DRIED FRUITS AND WALNUTS BAR
Products:
Dried apricots – 150 g
Dried prunes – 150 g
Pine nuts – 50 g
Walnuts – 50 g
Rinse the dried fruits, dry them up with kitchen paper, and chop into fine pieces in a blender. Finally, crush the nuts. Mix
all products in a bowl. Shape the mixture into bars of your preferred size. Place a product tray on the base of the dryer and