Helpful Hints - Ambiano FD550 Manual Del Usuario

Food Dehydrator

HELPFUL HINTS

 Fruits and vegetables selected for drying should be both fresh and fully ripe.
Wilted or inferior produce will not make a satisfactory dried product. Immature
produce lacks flavor and color that won't be enhanced by drying. Over-ripe
produce may be tough and fibrous or soft and mushy.
 It is necessary to rotate the trays every few hours. Move the bottom trays up
and top ones down and turn to right or left.
 Produce may be shredded, sliced or diced. Slices ¼" thick are usually a good
size for efficient drying.

Fruits tend to dry leathery and vegetables dry brittle.

Many dried foods may also have a leathery consistency, rather like licorice.

DO NOT overlap the food on the tray.

About 6% to 10% of the moisture may remain in food without danger of
spoilage.
 Blanching or steaming is advisable for vegetables to inactivate the natural
enzymes responsible for undesirable color changes. Also, it facilitates quick
dehydration and reconstruction. In some cases, blanching is necessary to crack
the skins of fruits like plums to allow moisture to escape during the
dehydration. Otherwise, the skins may harden while the fruits remain too moist
in the center.
 To remove seeds or pits from prunes, grapes, cherries, etc., dehydrate about
half way – then pop seeds out. This prevents juice from dripping out.
 If you are drying an item that has a lot of liquid in it, place the dehydrator on a
surface that is easily cleaned. DO NOT place the dehydrator on any floor,
carpeting or towel.
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Helpful Hints
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