H.Koenig DSY500 Manual De Utilización página 8

blender, puree until smooth(applesauce consistency). To get the pureeing process
started, you may need to add approximately 1 tablespoon of fruit juice or water.
If desired, fruit can be pretreated to preserve its natural color. Add 1½ teaspoons of
lemon juice to each 1½ cups pureed fruit. See the Fruit Drying Guide on page 6 to
determine which fruits will benefit from pretreatment.
The natural sweetness of fruit is intensified with drying. However, if preference is for a
sweeter fruit roll, you can add honey, maple syrup, corn syrup, or sugar to the pureed
fruit if desired. Try different amounts of sweeteners, staring with 1 tablespoon for each
1½ cups of fruit puree, to find your preference. Fruit with sweeteners added will take
longer to dry than fruit that is not sweetened.Canned fruit can also be used to easily
make fruit leather. Drain juice from fruit, saving juice for later use. Place fruit in food
processor or blender and puree until smooth. Applesauce can be used directly from
the container.
For frozen fruit, thaw and puree until smooth.
Pour pureed fruit on lightly oiled fruit roll sheet and spread with a spatula to form a
uniform layer about ¼ inch thick. Place fruit roll sheet on dehydrator tray, set
temperature to 135℉ or 57 ℃, and begin drying. Average drying time for all fruit rolls is
4 to 7 hours.
Determining Dryness
Acceptably dried fruit leather will be slightly tacky to the touch, but will not indent when
touched in the center. Begin checking the fruit roll after 4 hours of drying. If drying
more than one fruit roll, be sure to check all of the trays. If additional drying time is
needed, recheck every 30 minutes.
While slightly warn, starting from the outer edge, carefully peel the fruit roll from the
sheet. Loosely roll in plastic wrap or waxed paper and follow"packaging and storage"
information on page 4. For immediate enjoyment, cut in strips or roll and cut into
serving pieces.
Note:Remove fruit rolls sheets prior to cutting them.
Drying times are highly variable depending on the type and amount of food, thickness,
evenness of food pieces, humidity, air temperature personal preference, and even the
age of the plant at the time of harvesting.
Fruit Preparation
Apples Peel,if desired, core, and cut in rings
or slices, ⅛ to ¼" thick.
FRUIT DRYING GUIDE
Dry fruit at 135℉ or 57 ℃
Pretreatment
Ascorbic acid,
ascorbic, acid
mixture or lemon
juice
Average
Drying
Time(hours
)
4-9