Food Storage + Re-Hydrating; Food Drying Guides - Optimum P200 User Manual

FOOD STORAGE + RE-HYDRATING

FOOD STORAGE
Dried foods should be allowed to cool before being sealed in an airtight container. This will prevent
the formation of condensation and ensure your produce has the longest possible shelf life.
When properly used, vacuum-sealed bags provide ideal storage. The less air present, the
less potential for the formation of bacteria and micro-organisms. Stored foods should be checked
monthly for bacteria, insects and mould. If any mould is detected, it is best to dispose of the produce
and ensure that you check your dehydration processing times and use a clean dry container in future
to prevent this occurring.
RE-HYDRATING
Dried foods do not need to be reconstituted for consumption. Many people prefer to eat them in
their dried state. However, if you want to reconstitute your food, here are some basic guidelines.
Soak the food in clean (ideally filtered) water for 3-7 minutes and then prepare as usual. If you are
boiling them, use the same water they soaked in to preserve nutrients.
If you plan to soak the food for more than 1 hour, it should be placed in the refrigerator to prevent
the growth of bacteria and micro-organisms. One cup of dried vegetables will reconstitute to about
2 cups. One cup of dried fruit will reconstitute to about 1½ cups.
Reconstitution times will vary depending on the thickness of the food and the water temperature
used. Warm water will speed reconstitution but may result in a loss of flavour.

FOOD DRYING GUIDES

The following charts are guidelines for the preparation of various fruits, vegetables and meats. Drying
times will vary depending on the room temperature, relative humidity and moisture levels in the food
that you are drying. If the moisture level is low, the drying time will be short. However, if the moisture
level is high, the drying time will be longer.
When dehydrating foods, it is important to check on the dryness of the product. If the product is
not thoroughly dried, mould may form during storage (see Food Storage). To test for dryness, remove
a piece of food from the dehydrator and allow to cool to room temperature. Bend and tear the piece
to check for internal moisture.
Keep in mind that drying times are also affected by the amount of food placed on the shelves,
mesh or non-stick inserts. Over-loading the shelves will slow the drying time and may produce poor
quality results.
INCLUSIONS
Mesh tray insert
2 x Mesh tray insert, reusable and ideal for placing on top or underneath the ingredients being dried.
Non-stick insert
2 x Flexible non-stick tray insert, reusable and suitable to prepare fruit leathers, roll ups, cookies and
more.
6
VEGETABLES AT 52°C (125°F)
FOOD PREPARATION
Asparagus Wash and cut into 1" pieces
Wash, remove ends and cut into 1" pieces or
Beans
French style
Remove ½" of the top, scrub thoroughly,
Beets steam blanch until tender. Peel and cut into
¼" thick slices.
Wash and trim. Cut stems into ¼" pieces.
Broccoli
Dry florets whole.
Cabbage Wash and trim, Cut into ⅛" strips.
Wash and trim tops. Peel or scrape if desired.
Carrots
Cut into ⅛" thick slices.
Wash, separate leaves and stalks.
Celery
Cut stalks into ¼" strips.
Shuck corn and trim silk. Steam until milk is set.
Corn Cut kernels from cob and spread on plastic screen.
Stir several times during drying.
Cucumber Wash and trim. Cut into ⅛" slices.
Eggplant Wash and peel. Cut into ¼" slices.
Mushroom Wash and cut into ⅜" slices.
Scrub thoroughly, steam blanch until tender.
Parsnips
Peel if desired and cut into ⅜" thick slices.
Wash and remove stems, seeds and white section.
Peppers
Pat dry. Cut into ¼" thick strips or rings.
Use new potatoes. Wash, peel if desired.
Potatoes Steam blanch 4-6 minutes. Cut french-fry style,
¼" slices, ⅛" thick circles or grate.
Summer Squash Wash and peel. Cut into ¼" slices.
Wash and remove stems. Slice into ¼" circles. For
Tomatoes
cherry tomatoes, slice in half, dry skin side down.
Zucchini Wash, peel if desired. Cut into ¼" slices or chips.
TEST TIME
Crunchy 4-6 hours
Crunchy 9-12 hours
Pliable 9-12 hours
Crunchy 10-14 hours
Crunchy 8-11 hours
Pliable 7-11 hours
Crunchy 3-10 hours
Crunchy 7-10 hours
Pliable 4-8 hours
Pliable 4-8 hours
Pliable 4-7 hours
Pliable/ Tough 7-11 hours
Pliable 4-8 hours
Crunchy/
7-13 hours
Pliable
Pliable 10-14 hours
Pliable 5-9 hours
Crunchy 7-11 hours
7