Storage Of Dried Foods - Profi Cook PC-DR 1218 Instruction Manual

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evening hours and on rainy days herbs have the least

aroma.

• If possible, do not wash the herbs. Shake off the dust

only. Should you wish to wash the herbs, dab them dry

with paper towels.

• Mince the herbs as little as possible. Place whole stems

on the sieve trays of the dehydrator.

• Some herbs are not suitable for drying, as they quickly

lose their flavor after harvesting (z. B. lovage, borage,

sorrel, watercress). It's best to freeze these herbs.

• The following herbs are moderately well up to well

suited: parsley, basil, dill, chives, lemon balm.

• Herbs which are very suitable are: mugwort, savory,

marjoram, oregano, rosemary, sage, thyme, chamomile,

peppermint, lavender, sweet woodruff.

Beef Jerky

Meat types with low fat content are generally suitable for the

production of dried meat.

Theoretically, meat types with higher fat content, such as

mutton, duck, goose, or marbled beef also can be used.

Dried meat or jerky prepared in this fashion will only keep

for a few days, however.

Low-fat

Fat per

Type of meat

100 g

Beef fillet

4 g

Lean pork

6 g

Saddle of venison

3 g

Chicken breast

1 g

Turkey

3 g

• 1 kg of meat will produce approximately 350 g of beef

jerky.

• The meat should have a thickness of 3 - 5 mm and a

width of 3 - 4 cm.

• Mix the meat with a marinade and allow it to sit over-

night.

• Dab the meat dry using a paper towel.

Meat

• Lean, well-hung meat is best suited for dehydrating.

• Wash and dry the meat thoroughly.

• Remove the skin, tendons and fat from the meat.

• Cut 2 - 4 mm thin slices. TIP: It is easier to cut partially

frozen meat into thin slices. Or use meat rolls.

• Cut the slices in 2 - 3 cm thin strips.

• Marinade the meat with a seasoning mix of your choice.

Let the meat for at least 6 - 8 hours marinade in the

refrigerator.

• Before you place the meat in the dehydrator, squeeze

the marinade with pressure out of the meat. Dab it dry

with paper towels.

PC-DR1218_IM

High-fat

Fat per

Type of meat

100 g

Mutton

12 g

Duck

14 g

Goose

20 g

Marbled beef

18 g

Lamb

13 g

Animal Nutrition

The dehydrator is also suitable for the production of pet food

and animal feed. The following types of meat are suitable

for this purpose:

• Turkey

• Lean beef

• Chicken

• Giblets, such as hearts and livers

• Belly

• Goulash

Temperatures and Dehydrating Times

Temperature

Food

in °C

Fruits

Pineapple

Apples

Apricots

Bananas

Pears

55 - 65

Dates

Figs

Mango

Oranges

Plums

Grapes

Vegetables

Turnip cabbage

Leek

55 - 70

Carrots

Peppers

Celery

Mushrooms

Meat

Beef Jerky

45 - 70

Fish

Herbs