Filter
Top Products
7
Important Guidelines and Hints
Use quality food
Best results are achieved when quality food is
used. Select produce at the peak of ripeness,
colour and flavour, for the highest nutritional
content.
You can dry overripe produce successfully, as
long as you remove any spoiled areas.
Wash food
Food should be washed and dried thoroughly,
removing soft or spoiled areas. Be certain
that your hands, cutting utensils and food
preparation areas are clean.
Cut food uniformly
Produce can be shredded, sliced or diced,
5mm slices are best for efficient drying.
Drying Shelves
Place produce evenly on each shelf, without
overlapping. Do not exceed 500g of produce
per shelf. If you wish to dry thicker foods
such as a bunch of grapes, or to leaven
dough or culture yoghurt, remove shelves to
allow for greater height between shelves.
Keep Door Closed
Keep the door closed so that the produce
dries more efficiently.
Variation in drying times
Check the produce drying charts, as times
can vary. Drying times are affected by the
size of the load, thickness of the sliced
produce, humidity, air temperature and
the moisture content of the food itself.
(Therefore, broad drying times have been
given in the drying tables).
Check your Drying
Check the progress every hour to ensure it's
drying as you wish.
Fruit Roll Trays
Non-stick baking paper can be cut to fit
shelves, if you want more roll up trays.
Testing for dryness
Be sure to let the produce cool before testing
for dryness. To test for dryness, cut a piece
open – there should be no visible moisture
inside.
Keep records
Records of humidity, weight of produce
before and after drying times, will be helpful
in improving your drying techniques for the
future. Use the Drying Record Chart provided
on page 35.