Ronco Food Saver ユーザーズマニュアル
5
Before drying pretreated food, remove any excess moisture by plac-
ing the food on paper towels or clean cloths. Trays should be loaded
with a thin layer of food as directed. If needed, clean cheesecloth
can be spread on the trays to prevent food pieces from sticking or
falling through. The food being dried should be about 1/4” thick and
should not exceed roughly 3/4” of each tray’s surface area.
ing the food on paper towels or clean cloths. Trays should be loaded
with a thin layer of food as directed. If needed, clean cheesecloth
can be spread on the trays to prevent food pieces from sticking or
falling through. The food being dried should be about 1/4” thick and
should not exceed roughly 3/4” of each tray’s surface area.
drying
Drying time varies according to fruit or vegetable type, size of
pieces, and tray load. Rotating and turning the trays helps insure
more even drying. Food will dry faster if round vent holes on top of
lid are open.
Before testing foods for desired dryness, remove a handful and
allow sample to cool for a few minutes. Warm or hot foods seem
softer, more moist, and more pliable than when they are cooled.
Foods should be dry enough to prevent microbial growth and sub-
sequent spoilage. Dried vegetables should be hard and brittle. Dried
fruits should be leathery and pliable. For long-term storage, home
dried fruits will need to be drier than commercially dried fruits sold in
grocery stores.
pieces, and tray load. Rotating and turning the trays helps insure
more even drying. Food will dry faster if round vent holes on top of
lid are open.
Before testing foods for desired dryness, remove a handful and
allow sample to cool for a few minutes. Warm or hot foods seem
softer, more moist, and more pliable than when they are cooled.
Foods should be dry enough to prevent microbial growth and sub-
sequent spoilage. Dried vegetables should be hard and brittle. Dried
fruits should be leathery and pliable. For long-term storage, home
dried fruits will need to be drier than commercially dried fruits sold in
grocery stores.
PaCking and sTorage
Fruits cut into a wide range of sizes should be allowed to “sweat” or
condition for a week after drying to equalize the moisture among the
pieces before placing in long term storage. To condition, place fruit
in a non-aluminum, non-plastic container and put in a dry, well-
ventilated and protected area. Keep away from moisture.
Dried foods should be thoroughly cooled before packing. Package
in small amounts so that food can be used soon after containers
have been opened.
Pack food without crushing into clean, dry, insect-proof contain-
ers. Glass jars or ziploc freezer bags make good containers. Metal
cans with fitted lids can be used if the dried food is first placed in a
plastic bag.
Your dehydrated food should be checked about once a month.
Should you find mold growing on a piece of the dried food, scrape it
off and then pasteurize the contents.
To pasteurize the contents, spread food on a cookie sheet and bake
in an oven for 15 minutes at 175 degrees Fahrenheit. Repack in a
clean, air-tight container.
condition for a week after drying to equalize the moisture among the
pieces before placing in long term storage. To condition, place fruit
in a non-aluminum, non-plastic container and put in a dry, well-
ventilated and protected area. Keep away from moisture.
Dried foods should be thoroughly cooled before packing. Package
in small amounts so that food can be used soon after containers
have been opened.
Pack food without crushing into clean, dry, insect-proof contain-
ers. Glass jars or ziploc freezer bags make good containers. Metal
cans with fitted lids can be used if the dried food is first placed in a
plastic bag.
Your dehydrated food should be checked about once a month.
Should you find mold growing on a piece of the dried food, scrape it
off and then pasteurize the contents.
To pasteurize the contents, spread food on a cookie sheet and bake
in an oven for 15 minutes at 175 degrees Fahrenheit. Repack in a
clean, air-tight container.