Biochef Kalahari Mode D'emploi page 8

Dehydrating Food
EN
While most food types can be dehydrated at a temperature of approximately
55ºC/131ºF, when dehydrating meats, poultry and fi sh (making jerky, biltong
etc) the temperature needs to be raised to guard against pathogens such as
Salmonella and E. Coli.
It is recommended that meat and poultry is dehydrated at the
! WARNING
70ºC/158ºF setting on your dehydrator. Fish should be steamed or baked
to at least 93ºC/200ºF until fl aky before dehydrating at the 70°C/158°F
setting on your dehydrator.
Choosing food to dehydrate
• For best results only use highest quality foods.
• Produce in peak season has more fl avour and more nutrients.
• Meats, fi sh and poultry should be lean and fresh.
• Do not use food with bruises and blemishes. Bad produce can spoil the
entire batch.
• Remove as much fat as possible from meats prior to dehydrating. You can
use a paper towel under meat when dehydrating to absorb fat.
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