Preparation - BIELMEIER BHG 601 Mode D'emploi

Now the saturated air does not flow on through
all the levels before leaving the appliance but
leaves instead at each level. Therefore BIELMEIER
desiccators contain no screens or wire trays but
solid trays which are easy to clean. Crumbs and
herbs cannot fall through. This system makes
an even drying on all levels possible, no repo-
sitioning is necessary and the appliance can be
left unattended until shortly before the drying
time is up.
The dried items need only to be checked visually
and by handling just before the drying time has
elapsed. Those with high standards will be able
to sort the items and possibly dry some of them
a little longer.

Preparation


Before the first use and at the beginning of
each drying season we recommend that the
drying trays be rinsed. Do not scour!

Place the appliance in a place where it is not
in the way during the whole desiccating pro-
cess. During drying a pleasant aromatic, frui-
ty or spicy odour can be present, depending
on the items to be dried.

For safe and appetizing preserving all the
items should be washed well.

Use only foods in good condition, any are-
as with blemishes should be removed. Fruit
should be without cores.

Fruit should be ripe but not over-ripe.

Consult the table for individual prepara-
tion.

To avoid the natural browning of the cut sur-
face you can dip the fruit briefly in a mixture
(1 tablespoon lemon juice to 1 cup of water).
Instead of lemon juice commercial vitamin C
can be used. Then dab with paper towel.

Blanching is necessary for most vegetables
(see tables). The vegetables that have been
prepared are dipped into a pot with boiling
water by means of a wire basket or strai-
ner. The blanching period is reckoned from
the time when the water comes to the boil
again.

The drying results are more even if the items
are cut into about equally big pieces. Thin sli-
ces dry quicker but remember that the pieces
shrink considerably through drying.

For an approximate guideline you can figure
about 500 grams (1 lb. 5 oz.) of fresh fruit or
200-300 grams (10-14 oz.) of fresh vegetables
per tray, depending on variety.

We suggest to place pieces of fruit in an up-
right position closely together. Always place
unpeeled fruit with the cut surface pointing
upwards. Sliced fruit should be placed on
the tray as overlapping scales like in fish, not
flat.

Vegetables should only be placed in single
layers, spaced evenly.

Herbs should be desiccated with care! If the
smell is too intense the temperature has be-
en set too high.
The stems of herbs should be removed but
they need not be chopped further. Leafy
herbs should be turned during the desicca-
ting process to avoid them sticking together.
The levels should not be overfilled to allow
the necessary air circulation.

Now fit the electric drying unit with the
transparent lid on to the topmost tray.

Set slide switch to the position correspon-
ding to the goods to be dehydrated (see ta-
ble).

Plug in appliance.

Set timer to desired dehydration time.
Desiccating time
Desiccating time varies greatly according to the
kind of items to be dried, their moisture content,
ripeness and thickness, as well as the room air
and the number of drying trays. If in doubt se-
lect a shorter drying time and conduct a visual
and hand check towards the end of the drying
period. This appliance evenly supplies all levels
with drying air but differences in the items to
be dried can cause uneven results. If you adhere
to exacting standards you may want to check
the items and allow the softer pieces to dry for
another 1/2 hour to 1 hour.
The goods that have been prepared should
be desiccated immediately. The desiccating
process should not be interrupted. Extended
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