Dehydrating Food - Biochef Premium Commercial 10 Manual De Instrucciones

Dehydrating Food

EN
While most food types can be dehydrated at a temperature of approximately
55ºC/131ºF, when dehydrating meats, poultry and fi sh (making jerky, biltong
etc) the temperature needs to raised to guard against pathogens such as
Salmonella and E. Coli.
It is recommended that meat and poultry be preheated / WARNING:
precooked to at least 70ºC/158ºF to guard against pathogens before
dehydrating at a temperature of between 62-65ºC/143-149ºF. Fish should
be steamed or baked to at least 93ºC/200ºF until fl aky before dehydrating
at a temperature of between 62-65ºC/143-149ºF.
Choosing food to dehydrate
• For best results only use highest quality foods.
• Produce in peak season has more fl avour and more nutrients.
• Meats, fi sh and poultry should be lean and fresh.
• Do not use food with bruises and blemishes. Bad produce can spoil the
entire batch.
• Remove as much fat as possible from meats prior to dehydrating. You can
use a paper towel under meat when dehydrating to absorb fat.
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