ECG SO 375 Mode D'emploi page 41

Sort Preparation method
Celery root round slices
Cucumbers round slices 1 cm thick
Onion, leeks round slices
Herbs remove stem, do not squash
Fungi slice in half, or round slices
All times listed in the table are only recommendations, they may be very diff erent depending on the
properties of the product.
ADVICE AND TIPS
Fruit can be consumed in dried state. However, it is suitable as an ingredient for many recipes as well. If you
want to use the dried fruit in the same way as fresh fruit, you have to soften it, that is, you have to return the
moisture that was removed by drying. Soak the required amount of fruit in about the same amount of water
(e.g. one cup of fruit in one cup of water – less water is better) and let it soak for about 4 hours (shorter time
is better here as well). Then you can use the fruit in the same way like fresh in recipes. Early plums are low in
sugar and therefore not suitable for drying.
We recommend that you soak vegetables before cooking. E.g. 1 cup of dried vegetables and 1 cup of water.
Do not use more water than necessary to prepare meal. Do not let the softened vegetables stand too long
before further use. The time of cooking of the vegetables is the same as with frozen vegetables. It is not
necessary to soften vegetables before cooking soup. It is possible to reduce the dried vegetables for soups,
sauces and salads to required size using kitchen appliances. It is best to use ground dried vegetables to
prepare cream soups, sauces and baby food. Do not store more ground vegetables than you can use within
1 month, because the vegetables lose durability with longer storage.
Of course, you can mix and use the softened vegetables and fresh vegetables. Peppers may be ground or
pulverized and stored in airtight jars for future use.
We soak the fungi (like vegetables) and use them like fresh ones. You can grind the fungi to use in soups and
sauces.
The herbs do not need more treatment, except for crushing or grinding or the removal of hard parts.
Recipes at www.ecg-electro.eu
DRIED FOOD STORAGE
Allow the food to cool completely before storing it (otherwise it may spoil). Wait about 1 week before long-
term storage. Pack smaller amount of dried pieces, so that you consume the whole package after opening.
Store the dried food in resealable jars (do not use plastic containers) or in cloth or paper bags. Canning foil or
bags with vacuum pump are very well suited for dried vegetable storage. Dried food may be stored at room
temperatures. However, the best are dry, cool and dark places.
At temperatures of less than 10 °C, the shelf life extends 2 – 3x.
We recommend an occasional check of the stored foods. Self-adhesive labels indicating content and the date
of drying ensures your control over storage.
CLEANING AND MAINTENANCE
Unplug the power cord from the outlet before cleaning or any other manipulation with the dehydrator. Clean
the appliance using slightly moistened cloth. You can clean the individual trays and the dehydrator cover
using a regular dishwasher liquid. The air intake opening (grid) on the motor has to be absolutely clean, free
for air access. In the event of dirt or dust clogging the grid, clean it with a brush or using vacuum cleaner.
Never rinse or immerse the base under running water.
Do not use rough sponges or cleaning powder. Do not immerse the appliance or power cord into water.
Blanching in min. Dryness test, surface
2–3
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Drying time
in hrs.
brittle 4–12
leathery 4–14
leathery 4–10
brittle 2–5
brittle 4–6
GB
41