Instructions For Use - stockli dorrex 0076.71 Mode D'emploi

Instructions for use

Preparation of Produce
Clean the produce and cut away any damaged portions, then dry thoroughly with a cloth
or kitchen towel. Do not use wet or very juicy products. The produce should be cut into pieces
of equal size and thickness as far as possible. Lay the produce evenly in each drying tray close
together but not on top of one another.
A maximum of 10 trays may be dried simultaneously. Place the lid on the top tray, plug in to
the mains and set the temperature regulator to the required position. Through the air circulation
system, an even temperature will be reached from the bottom to the top tray after a short
period of operation and the moist air will be expelled through the opening in the lid. The air
circulation system will ensure that both sides of the produce are dried at the same time, making
it unnecessary to turn over the produce during drying and thus reducing the drying time.
Storage of Produce
A prerequisite for perfect storage is that the produce must be absolutely dry and cooled.
To ensure that the produce does not absorb further moisture from the atmosphere, it should
be kept in airtight glass or plastic storage containers or vacuum packed. Mark the container
with the date of storage and protect it from light.
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Hints
s To help the product retain its natural colour and prevent it from becoming bleached during
drying, brush it over lightly with lemon juice.
s Check approximately 1 week after drying by cutting a piece of the produce in half.
If there is even the slightest sign of water droplets on the cut edge, it is not properly dried.
Replace it in the drying tray(s) and dry further, until it remains totally dry when cut.
s Dried beans and mange-touts should be softened before drying by soaking overnight
in lukewarm water.
s Dried vegetables and certain cookable dried fruit should be immersed in lukewarm water
and allowed to soften overnight before drying. Dried vegetables and dried herbs for use
in soups can be cooked as normal.
Hint for fungi collectors
Gill fungi (e.g. Boleti) should be cleaned with a knife only and never washed. The stem of
very wet fungi should be removed. Cut into slices and lightly coat both sides with lemon juice
to preserve the colour.
Morels and smaller leaf fungi can be dried whole. Attention: Chanterelles should neither be dried
nor deep frozen as they become very tough.
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