Kasanova BYE000002NOC Instruction Manual page 15

FOOD DEHYDRATOR
The drying time and the way of preparing vegetables, as indicated in the table above, are only
approximate data. Your personal preference may vary the process.
Dehydration of medicinal plants
• Dry the leaves.
• After drying, you can preserve the leaves of medicinal plants in airtight paper bags
or in glass containers. Store them in a dark and fresh place.
TIPS
Dehydrating food is a gentle, natural process which removes moisture from food. Using
controlled heat temperature, air circulates from the top of the unit to each of the 5 trays and base.
This method of drying seals in the flavours and nutrients of the food, leaving a high food nutrient
and vitamin content. Dried food can be stored in airtight glass containers and lasts between 3-6
months. It is best to refrigerate dried foods or store in low temperatures away from sunlight.
Handy hints
• Use quality food – Best results are achieved when quality food is used. Select produce at the
peak of ripeness, colour and flavour for the highest nutritional content. You can dry overripe
produce successfully, as long as you remove any spoiled areas.
• Wash Food – Food should be washed and dried thoroughly removing soft or spoiled areas.
Make sure that your hands, cutting utensils and food preparation areas are clean.
• Some fruits are better when prepared for drying by soaking in a mixture of natural juice and
water containing Ascorbic acid or lemon juice.
• Cut Food Uniformly – Produce can be shredded, sliced, or diced. 5mm slices are best for
efficient drying.
• Rotate Racks –Ensure you rotate the racks every 3-4 hours to allow for even drying and air
circulation.
• Testing for dryness – Be sure to let the produce cool before testing for dryness. To test for
dryness, cut a piece open – there should be no visible moisture or juices inside.
• Uneven drying – If you notice uneven drying, rotate the racks.
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