Clas Ohlson SBL-1215 Manual page 9

Which foods are suitable to be dehydrated?
Vegetables should be ripe, fresh and undamaged.
Sort
Apples
Apricots
Fresh pineapple
Tinned pineapple
Ripe bananas
Strawberries
Pears
Plums
Grapes
Cherries
Peaches
Citrus fruit
Rhubarb
Mushrooms
Storing dehydrated produce
Dehydrated food must be stored correctly in order for it to keep its colour, flavour and
quality for as long as possible.
We recommend that the dehydrated food be packed into freezer bags and stored in
a cool, dark place, the cooler the better. Make sure that the food is completely dry
before packing it in the bags, squeeze out as much air as possible before sealing
the bags. The bags should then be kept in an airtight storage jar. Inspect the bags
after a few days, if there is condensation inside the bags, the food is not properly
dehydrated and needs to be dehydrated again.
Pre-treatment
Cut into slices or rings.
Cut into halves or quarters.
Peel and slice into rings.
Slice and drain.
Cut into 4 mm rounds or strips.
Cut in half, small ones whole.
Remove the core, cut into halves or slices. 5–24
Whole or cut in half, with or without stones. 5–24
Pierce, choose seedless if possible.
Whole with stones.
Remove the stone, cut into halves or slices.
Slice with or without peel.
Use thin stalks only, rinse and slice into
3 cm pieces.
Cleanse the mushrooms and slice them,
leave small ones whole.
9
Drying time (hours)
4–15
8–36
6–36
6–36
5–24
5–24
6–36
6–36
5–24
6–36
4–16
4–6