BIELMEIER BHG 601 Mode D'emploi page 33

are generally rehydrated by soaking before use. Add about 1 cup of luke
Vegetables
warm water per cup of dried vegetables. Don't add more water than is necessary for
the particular dish. In addition, vegetables that have been soaked should not be left
standing for too long.
Dehydrated vegetables need to be
ƒ
cooked about as long as frozen ones.
Vegetables that have been cut relati-
vely fine need not be soaked before
being added to soup. Dried herbs that
are to be used in soups, sauces, salad
dressings, etc. can be cut to the desi-
red sizes in a food processor.
Dried vegetables that have been
ƒ
ground are highly suitable for baby
foods, cream soups, sauces, etc. You
should not grind more than you ex-
pect to use in a month because grin-
ding reduces the viability of the food.
Dehydrated vegetables can also be
ƒ
effectively combined with fresh ones.
Herbs should only be ground at the
time of intended use. Please be care-
ful that all stems are removed.
Dehydrated mushrooms can be used
ƒ
just the same as fresh ones. For soups
and sauces, add some that have been
ground.
Paprika and chili-peppers can be cut
ƒ
or ground in a food processor and
then stored in jars to be used as spi-
ces.
Please note!
The dehydrating times listed below are approximate values. Depending on the
foods, the dehydrating times may differ slightly.
Plums that ripen early in the year contain too little sugar and therefore cannot be
dehydrated. The dehydrating trays should be securely placed upon each other. Tray
slippage may cause malfunction. Make sure that the temperature switch is set to the
exact desired setting. In order to guarantee proper air circulation, the dehydrating
tray with the fixed base should always be the lowest one.
Here are a few ideas:
Vegetable soups, such as minestro-
ƒ
ne, ratatouille, Frenchcassoulet, Irish
stew, vegetable stew, mushroom
stew, etc.
Artichokes wrapped in dough and
ƒ
fried
Your own herbal blends, herbal teas,
ƒ
herbal oils, etc.
Celery salt, garlic salt: mix 1:1 ground,
ƒ
dried celery (or garlic) with salt.
You will find many more uses in cook-
ƒ
books. There are practically unlimited
applications for these dried foods.
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