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Фрагмент инструкции
The following information offers some methods which you may choose to use to impact this process. Blanching: a. Plunge the fruit or vegetables into boiling water for one or two minutes. Place in ice water to cool. Blot to remove excess moisture before drying. Steam Blanch: b. Use steam for about four (4) minutes and then place in ice water to cool. Blot to remove excess moisture before drying. Fruit Dip: c. Plunge the fruit into lemon or pineapple juice for two to three minutes. Blot and place on the tray. You may also use lime juice, orange juice, honey or gelatin. Sodium Bisulfate: d. Use a USP (United States Pharmacopeia) grade of this solution. Dissolve one teaspoon in one quart of water. This will help to maintain the food’s natural color. Blot to remove excess moisture before drying. Precooking: Meat WARNING! This unit is to be used only on meat that has been pre-cooked properly. This unit will not heat raw meats enough to kill the bacteria and other pathogens present. Steam, roast, or otherwise heat all pieces of meat to an internal temperature of at least 160° F (165° F for poultry). Refer to the USDA’s website for additional food safety tips: More than one type of food may be placed on each tray. However, do not mix meat 5. and fruits/vegetables on the same tray or place a tray with meat over a tray with fruits/vegetables. Do not overlap food or overload trays. Note: When the unit is plugged in, it’s warming element will constantly be on. When you are finished, unplug the unit to turn it off. After the food is arranged on a tray, do not place on the base yet. STACK UP AND 6. SET ASIDE. Plug the unit into an electrical wall outlet, and allow the unit to preheat for approxi7. mately 5 minutes. Place the stacked trays on the base. Cover the top tray with the Lid (2). Allow the 8. food to dry for the chosen length of time. Drying time depends on the type of food. Consult recipes for various food drying techniques; follow beef*, poultry*, or fish jerky* drying recipes very carefully. Experimenting with different foods will help you determine the length of time needed for various foods. Purchasing recipe books (not available at Harbor Freight Tools) or checking on the Web for free recipes are good sources. Adjust the Top Lid (1) accordingly. Suggested Drying Times Drying times will change according to the humidity of the air, the temperature of the room, and the moisture content of the food item being dried. You will need to experiment with small portions first to become familiar with the time it will take to dry your chosen food item. Below are some general guidelines for some foods which are commonly dried. Use this table only as a guide, as drying times will vary. Food Done When Food Is: Estimated Drying Time Apples Pliable 1-2 Days Apricots Pliable 2-3 Days Bananas Crisp 1 -1.5 Days Orange Rind Brittle 1 -1.5 Days Peaches Pliable and Leathery 2-3 Days Watermelon Pliable and Sticky 2-3 Days Artichoke Hearts Brittle 1-1.5 Days Beets Deep Red and Brittle 1-2 Days Carrots Leathery 1-2 Days Corn Brittle 1-2 Days Pumpkin Leathery 2 Days Tomatoes Leathery 1.5-3 Days Meat*, Poultry*, or Fish* Jerky marinate and thoroughly precook (see page 6) first Leathery 1-2 Days Check the food periodically before the dehydration period is complete. Check for 9. desired dryness. Remove individual pieces and store in containers or food bags. For food that is not quite done, leave in the Dehydrator but check frequently. Store all food that is not going to be eaten within a day or two in the refrigerator or 10. freezer. Be sure to use freezer-proof storage containers or freezer bags. Seal tightly. Properly home-dried jerky can be stored 1 to 2 months without freezing. When finished using the Dehydrator, unplug the unit. 11. WASH THE FOOD TRAYS (3) AND LID (2) AFTER EACH USE. Wipe any food 12. particles from the base. Make sure the trays and cover are completely dry before stacking the trays back in the unit and storing away. * WARNING! This unit is to be used on meat only if it has been precooked to at least 160° F (165* F for poultry) throughout first. This unit will not heat raw meats enough to kill the bacteria and other pathogens present. INSPECTION, MAINTENANCE, AND CLEANING 1. WARNING! Make sure the Dehydrator is unplugged from its electrical outlet and allowed to cool before performing any inspection, maintenance, or cleaning procedures. BEFORE EACH USE,2. inspect the general condition of the Dehydrator. Check for loose screws, misalignment or binding of moving parts, cracked or broken parts, damaged electrical wiring, and any other condition that may affect its safe operation. If abnormal noise or vibration occurs, have the problem corrected before further use. Do not use damaged equipment. After each use, wash the Top Lid (2) and the Food Trays (3) in hot, soapy water, 3. taking care to rinse completely. Dry with a soft cloth. Clean the outside of ...