Klarstein MASTER JERKY Mode D'emploi page 40

EN
40
Fruit Rolls
1. Choose ripe or slightly overripe fruits. Wash and remove blemishes, holes and
peelings. 2.
2. Puree in a blender. Add yoghurt, sweeteners or spices as desired. The puree should
be thick in consistency. 3.
3. Place a cling film on the slots of the dehydrator.
4. Pour 1-½ to 2 cups of puree onto the covered trays. Carefully insert the shelves into
the automatic dryer. 5.
5. The edges dry faster than the middle of the fruit rolls, pour the puree thinner into the
middle of the tray.
6. The average drying time for the fruit rolls is 4-6 hours.
7. When the fruit rolls are shiny and not sticky, remove them from the dryer and let
them cool.
8. Remove the fruit roll from the cling film and roll it into cylinders.
Drying Flowers and Handicrafts
The flowers should be dry from the start, preferably after the dew has dried and before
moisture enters at night. Dry the flowers as soon as possible after picking.
The best condition for drying flowers is a dry, warm, dark, clean and well ventilated
room, which makes a drying machine an ideal tool. Flowers retain their best colour and
shape when dried quickly.
• To preserve the natural oils, a low temperature should be used.
• Remove the leaves or keep the leaves. Dispose of brown or damaged leaves.
• Place them in a single layer on a slot of the drying machine and avoid overlapping.
• Drying times vary considerably depending on the size of the flower and the amount
of leaf. Drying at 40 °C.
• Dough art and pearls can be dried in the drying machine. The temperatures vary.