Temperature Setting - BIELMEIER BHG 601 Mode D'emploi

GB
drying times will reduce the flavour of herbs or
similar aromatic goods. Fruit that is intended for
dry snacks without prior soaking in water (or in-
tended for space-saving provision for mountain
climbers) should not be dried until it is brittle
but left so that it is chewable.
Checking the dried goods by feeling them is
best done when the items have cooled off. De-
siccated vegetables should not feel tough but
rather brittle.

Temperature setting

The correct temperature setting is very impor-
tant:
Position 1 approx. 20°C above ambient tempe-
rature for all herbs and mushrooms
Position 2 approx. 40°C above ambient tem-
perature for all vegetables and delicate kinds
of fruit
Position 3 approx. 60°C above ambient tempe-
rature for all kinds of fruit.
Storage
Let the dried items cool off well before storing.
The best containers are clean glass jars that can
be closed, such as can be easily found in any
household today. The jars are especially suita-
ble if the dried items are to be removed little by
little over a period of time. Plastic bags are not
suitable in this case. Heat sealed and vacuum-
sealed bags are also recommended, they are the
best method to store dried vegetables.
Desiccated items can be stored at room tem-
perature for years. However dry, cool and dark
rooms are even more suitable. Even so you will
enjoy the best flavour in the following winter
months and early the next spring. An occasio-
nal visual check just like with other preserved
items is recommended though. Each 20°F (10°C)
of lower temperature extends the storage time
twofold or threefold. Labels describing contents
provide order and top off the enjoyment of your
precious product.
12 |
Cleaning
Prior to every cleaning procedure set timer to 0
and disconnect the mains plug. The electric unit
with the transparent lid will hardly become dirty
through use. lt is sufficient to wipe it off with a
damp cloth from time to time. Never immerse
this part in water!
This new system does away with complicated
cleaning of the trays.

There is normally no dripping or sticking of
the items to be dried.

The drying trays contain no screens or wire
netting.

The trays can easily be cleaned like any dish
or soaked in water.

Do not use scouring materials as this will
make all subsequent cleaning efforts more
difficult.

The air flow filter on the motor component
must be kept free from dust under all cir-
cumstances. Dirt or dust residues should
be removed with a soft brush or using a
vacuum cleaner (min. suction power).
All materials in the various parts are highly suita-
ble and approved for goods. They are resistant
to the acids in the fruit as well as to cleaning
agents and will remain robust for years, protec-
ting against age.
Preparation
F r u i t can be used for snacks, dried as it is but
also as an ingredient for countless recipes.
If dried fruit is to be used in a recipe in the same
way as fresh fruit would be, it must be dehydra-
ted by soaking in water to add what has been
withdrawn in the desiccating process. The cor-
responding amount of water is added, e.g. one
cup of water to one cup of fruit, leaving this to
soak about
4 hours, if in doubt use a little less water and a
little less time to prevent the items becoming
soggy.
You can also make use of cookbooks which pro-
vide various recipes according to each country.