BIELMEIER BHG 601 Mode D'emploi page 28

GB
The Basics of Dehydration
Drying and dehydrating are the oldest
methods of conservation known to man.
All food contains some proportion of wa-
ter.
Desiccation removes the water content
from food, thereby removing the basic
conditions for decomposition, mold for-
mation and fermenting processes. With
proper dehydration and storage, food
items can be preserved for years.
Removing the water also tends to con-
centrate the aroma of the food and of-
ten makes dried food even tastier! The
The BHG 601 Dehydrator
Your new dehydrator works faster and
more efficiently due to its robust cons-
truction:
The intake air, which is drawn in from
above, is evenly heated by a special hea-
ter. This increases the moisture carrying
capacity of the air, which removes mois-
ture from the foods as it moves through
the different drying levels by means of a
slight pressure.
With this design, the moist air does not
flow through all of the levels, but rat-
her is vented from each individual level
of the appliance. Therefore, BIELMEIER
28 |
vitamins, nutrients and minerals are not
affected, and sulphur and other preser-
vatives are avoided.
Even if you already use freezing or can-
ning to preserve foods, dehydrating will
bring a plus to your kitchen and your pa-
late.
Drying in the kitchen oven often results
in condensation due to a lack of air cir-
culation; the dripping and sticking of the
juices from the drying items make the
oven hard to clean, as it is not built for
drying.
dehydrators contain no screens or wire
trays, but rather solid, easy-to-clean
trays. Crumbs and herbs cannot fall
through. This system enables an even
dehydrating on all levels; no repositio-
ning is necessary, and the appliance can
be left unattended until shortly before
the drying time is finished.
Visual and manual monitoring of the
dried foods is only necessary just before
the drying time has elapsed. At this time,
people with demanding standards can
sort the items and allow some to dry a
little longer, if necessary.