Panasonic HL-BD82S Operating Instructions - Page 25

Dehydrate Tips and Techniques

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ENGLISH and Dehydrate Tips and Techniques • Dehydrating can be done using the Dehydrate mode. A lower temperature is used and the circulating heated air slowly removes the moisture for food preservation. • The Dehydrate mode temperature is pre-programmed at 140 °F (60 °C). • The Dehydrate mode temperatures available are 120 °F (50 °C) to 160 °F (70 °C). • Multiple racks can be used simultaneously. (Position of the rack is recommended 2 to 5.) • Some foods require as much as 14-15 hours of time to fully dehydrate. • Consult a food preservation book for specific times and the handling of various foods. • This mode is suitable for a variety of fruits, vegetables, herbs and meat strips. • Drying screens can be purchased at specialty kitchen shops. • By using paper towels, some food moisture can be absorbed before dehydrating begins (such as with sliced tomatoes). Dehydrate Chart FOOD PREPARATION Fruit Apples Slices 0,65 cm (1/4") Bananas Slices 0,65 cm (1/4") Cherries Orange peels Orange slices Dipped in 60 ml (1/4 cup) lemon juice and 500 ml (2 cups) water Dipped in 60 ml (1/4 cup) lemon juice and 500 ml (2 cups) water Wash and towel dry. For fresh cherries, remove pits Orange part of skin thinly peeled from oranges 1/4 slices of orange Pineapple rings Towel dried Strawberries Slices 1,25 cm (1/2") Vegetable Peppers Pieces 2,5 cm (1") Mushrooms Slices 0,25 cm (1/8") Tomatoes Slices 0,25 cm (1/8") Herbs Oregano, sage parsley and thyme, and fennel Basil 7,5 to 10 sheets Wash and towel dry. skin (outside) down on rack Wash and towel dry. Remove membrane of pepper, coarsely chopped. Wash and towel dry. Cut of stem end. Wash and towel dry. Rinse and dry with paper towel Use basil leaves 3 to 4 inches from top. Spray with water, shake off moisture and pat dry APPROXIMATEL DRYING TIME (hours) 11-15 11-15 10-15 Peels: 2-4 Slices: 12-16 Canned: 9-13 Fresh: 8-12 12-17 16-20 7-12 16-23 Dry at 120 °F (50 °C) 3-5 Dry at 120 °F (50 °C) 3-5 TEST FOR DONENESS Slightly pliable Slightly pliable Pliable, leathery, chewy Orange peel: dry and brittle Orange slices: skins are dry and brittle, fruit is slightly moist Soft and pliable Dry, brittle Leathery with no moisture inside Tough and leathery, dry Dry, brick red color Crisp and brittle Crisp and brittle The PREPARATION and APPROXIMATE DRYING TIME in the chart above are for the 240 V setting. 25

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ENGLISH
25
•
Dehydrating can be done using the Dehydrate mode. A lower temperature is used and the circulating
heated air slowly removes the moisture for food preservation.
•
The Dehydrate mode temperature is pre-programmed at 140 °F (60 °C).
•
The Dehydrate mode temperatures available are 120 °F (50 °C) to 160 °F (70 °C).
•
Multiple racks can be used simultaneously. (Position of the rack is recommended 2 to 5.)
•
Some foods require as much as 14-15 hours of time to fully dehydrate.
•
Consult a food preservation book for specific times and the handling of various foods.
•
This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.
•
Drying screens can be purchased at specialty kitchen shops.
•
By using paper towels, some food moisture can be absorbed before dehydrating begins (such as with
sliced tomatoes).
Dehydrate Tips and Techniques
Dehydrate Chart
FOOD
PREPARATION
APPROXIMATEL
DRYING TIME
(hours)
TEST FOR DONENESS
Fruit
Apples
Slices 0,65 cm (1/4")
Bananas
Slices 0,65 cm (1/4")
Cherries
Orange peels
Orange slices
Pineapple rings
Strawberries
Slices 1,25 cm (1/2")
Dipped in 60 ml (1/4 cup) lemon juice
and 500 ml (2 cups) water
Dipped in 60 ml (1/4 cup) lemon juice
and 500 ml (2 cups) water
Wash and towel dry.
For fresh cherries, remove pits
Orange part of skin thinly peeled
from oranges
1/4 slices of orange
Towel dried
Wash and towel dry.
skin (outside) down on rack
11-15
11-15
10-15
Peels: 2-4
Slices: 12-16
Canned: 9-13
Fresh: 8-12
12-17
Slightly pliable
Slightly pliable
Pliable, leathery, chewy
Orange peel: dry and brittle
Orange slices: skins are dry
and brittle, fruit is slightly moist
Soft and pliable
Dry, brittle
Vegetable
Peppers
Pieces 2,5 cm (1")
Mushrooms
Slices 0,25 cm (1/8")
Tomatoes
Slices 0,25 cm (1/8")
Wash and towel dry.
Remove membrane of pepper,
coarsely chopped.
Wash and towel dry.
Cut of stem end.
Wash and towel dry.
16-20
7-12
16-23
Leathery with no moisture
inside
Tough and leathery, dry
Dry, brick red color
Herbs
Oregano, sage parsley and
thyme, and fennel
Basil
7,5 to 10 sheets
Rinse and dry with paper towel
Use basil leaves 3 to 4 inches
from top. Spray with water,
shake off moisture and pat dry
Dry at 120 °F (50 °C)
3-5
Dry at 120 °F (50 °C)
3-5
Crisp and brittle
Crisp and brittle
The PREPARATION and APPROXIMATE DRYING TIME in the chart above are for the 240 V setting.
and