Temperature Setting - BIELMEIER BHG 601 Instrucciones De Uso

GB
DEHYDRatING tIME
Dehydrating time varies greatly based on the
type of food, the moisture content, ripeness
and thickness, as well as the room air and the
number of drying trays used . When in doubt,
select a shorter drying time and conduct a visual
and manual check towards the end of the dry-
ing period . This appliance supplies all levels with
uniform amounts of drying air, but differences in
the foods being dehydrated can cause uneven
results . If you have very demanding standards,
you may want to check the items and allow
the softer pieces to dry for an extra ½ hour to
1 hour .
Foods that have been prepared should be de-
hydrated immediately . The dehydrating process
should not be interrupted . Extended dehydrat-
ing times will reduce the flavour of herbs or simi-
lar aromatic goods . Fruit that will be consumed
as a dry snack without prior soaking (or used
to save weight and space for hikers) should not
be dried until it is brittle, but rather left so that
it is chewable .
Checking dehydrated foods by feeling them
is best done when the foods have cooled off .
Dehydrated vegetables should be brittle to the
touch, rather than chewy .

tEMPERatuRE SEttING

The correct temperature setting
is very important:
Setting 1 approx . 20°C above ambient tempera-
ture for all herbs and mushrooms .
Setting 2 approx . 40°C above ambient tempera-
ture for all vegetables and delicate kinds of fruit .
Setting 3 approx . 60°C above ambient tempera-
ture for all kinds of fruit .
StoRaGE
Let the dried items cool off well before storing .
The best containers are clean glass jars that can
be closed, such as those that are readily avail-
able in any modern household . These jars are
especially suitable if the dried items are to be
removed little by little over a period of time .
Plastic bags are not suitable in this case . Heat-
16
sealed and vacuum-sealed bags are also recom-
mended; these are the best method for storing
dried vegetables .
Dehydrated items can be stored at room tem-
perature for years . However, dry, cool, dark
rooms are even more suitable . In any event,
you will enjoy the best flavour in the subsequent
winter months and early the next spring . As with
other preserved items, an occasional visual
check is recommended . For each 20°F (10°C)
that the storage temperature is decreased, the
storage time is increased by two to three times .
Labels that describe the contents will help main-
tain order and increase the enjoyment of your
precious products .
ClEaNING
Before cleaning, set the timer to 0 and disconnect
the power cord . The electronic dehydrating unit
will only become minimally dirty through usage .
Simply wipe it off with a damp cloth from time
to time, and NEVER immerse this part in water!
The new system does away with complicated tray
cleaning .

There is no dripping or sticking of the foods
being dehydrated .

The drying trays contain no screens or wire
mesh .

The trays can be easily cleaned like any dish or
soaked in water .

Do not use scouring materials, as this will
make subsequent cleaning efforts more dif-
ficult .
 the air flow filter on the motor compo-
nent must be kept free of dust under all
circumstances. Dirt or dust residue should
be removed with a soft brush or by using a
vacuum cleaner (min. suction power).
All of the materials used in the various parts of
the device are highly suitable and approved for
foods . Natural pigments or fruit acids from foods
(e . g . carrots) may cause a slight discoloration of
the surfaces of the dehydrating trays . this is not
a quality defect!