Food Dehydrator5-TrayWhite
8fresh fruits in many aspects, dried foods are unique and should not be expected to be exactly like a fresh fruit.Remember; drying does not render the
9thickness of the sliced produce, humidity of the air, and the moisture content of the food itself. 5. To test for dryness let the product cool, and
10 Rotate trays every 2-4 hours following the diagram below. We recommend you turn each tray a 1/4 turn every time you rotate for b
11The times given are approximate. Your drying times will vary with room temperature, humidity, moisture content o
12Fruit Preparation Dryness Test 3-5 TrayBrussels Cut sprouts from stalks, cut in half Sprouts length wise through stem.Broccoli Trim and cut a
13 Fruit Preparation Dryness Test 3-5 TrayMushrooms Select mushrooms with cap curling under-these are young and tender. Wipe off with damp pape
14Fruit Preparation Dryness Test 3-5 TrayPlums Cut in half and remove pits. Pumpkin Bake or steam small pieces until & Hubbard tender. Cu
15Fruit Recipes
16Spiced Peach PieSoak 1 1⁄2 cups dried peaches in the refrigerator overnight. Then stew until soft (about 45 minutes). Chop peaches and add
17Glazed Banana Cinnamon ChipsSlice Bananas into lemon juice or ascorbic acid. Drain on paper towel. Arrange on tray. Sprinkle with a mi
18Brie with Dried Fruit 1 round (8 oz) Brie cheese 3 tablespoons maple syrup 3 tablespoons brown sugar 1 tablespoon orange liq
19Select fruits such as peaches, strawberries, bananas, apples, etc. Puree with a kitchen blender or food processor and
20Quick Energy Snacks 4 cups rolled oats 1 cup chopped dates 1 cup brown sugar or dried apricots 1 cup dry roasted nuts
21VegetableRecipes
22Vegetable Soup 2 cups dried beef, diced (optional) 8 cups water 1⁄2 cup diced dried onions Salt & Pepper 1⁄2 cup
23Salad SpikersCombine the following dehydrated vegetables: 1⁄2 cup onions 1⁄2 cup tomatoes 1⁄2 cup carrots 1⁄2 cup bell pepperWhen t
24Vegetable Crackers 1 cup flax seeds 3 cups water 2 medium tomatoes 1/2 medium onion 2 carrots 2 celery stalks 2 cloves
25 Make nutritious baby food without preservative, stabilizers or additives by using any vegetables or fruits you have previously dehydrated.
26HerbsMost herbs dry overnight. You will have about one pound of dry herbs for every eight pounds of fresh herbs. Dried herbs retain their flavor best
27JerkyRecipes
1 The Finer Points of Dehydration ... 2Quick Start – Dehydrating Basics ...
28Normally raw meat is used for jerky. However, cooked meat as well as raw meat may be dehydrated for later rehydration. Cut meat to size
29Marinade For Beef, Fish or Turkey JerkyMakes enough for 4 pounds of meat. 1/2 lb brown sugar 3 cups soy sauce Spices of your c
30Hot & Tangy Jerky Marinade 1 tsp salt 1/4 tsp cracked pepper 1/4 tsp cayenne pepper 1 tsp onion powder 2 cl
31Arts &Crafts
32Turn your dehydrator into family fun. You can get creative and make fun decorations, gifts for Mother’s Day & Father’s Day and H
33Food Dehydrator Clay 2 cups flour 1 cup salt 1 cup waterMix flour and salt together, then add water. Blend mixture by hand. Knead by hand
34Sachets And PotpourriNow you can save the beauty of spring and summer and enjoy the sweet-smelling plants you have in your flower and herb garden wit
35(A Brief History of Dehydration) Archeologists have discovered that early man sustained himself on natural dehydrated f
36Your Ronco Food Dehydrator has a vent on its top and may have another vent on the bottom depending on the model. Do not operate with
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2The first step in beginning the process of dehydration is to know what dehydration is. Dehydrating is the process of he
Food Drying BasicsDrying is one of the oldest methods of preserving food and compared with other methods, drying is quite simple. In the beginning, a
3Dried foods are tasty, nutritious, lightweight, easy to prepare, store and use.• There’s so much variety! Create yummy snacks from strawberry-appl
4The fruits and vegetables you are about to use for dehydration should be fresh and fully ripe. We also recommend organic
5Blanching or covering completely in boiling water for a short period of time brings out the enzymes in fruit and vegetables. These enzymes
6Remember to remove any excess moisture before drying pretreated food by placing the food on paper towels or clean cloths. Trays should be loaded with
71. Fruits cut into a wide range of sizes should be allowed to equalize the remaining moisture among the pieces for a week after d
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