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Rommelsbacher DA900 Manual

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Storage
Allow the dried food to cool well before packing. Clean and tightly sealable jars are the best containers
for dried food. Film-sealed or vacuum-sealed portion packs are also recommended. For dried foods with
residual moisture, we recommend storage in air-permeable linen bags or similar.
Dried products can be stored for years at any room temperature, but better in dry, cool, dark rooms. It has
its optimal taste in the following winter months and in early spring. As with other preserves, an occasional
visual inspection is recommended. Labels with a contents description and date provide an overview and
complete the enjoyment of your own valuable product.
Using dried foods
Fruits can be eaten as snacks when dried, but can also be used as varied ingredients for countless
recipes.
If dried fruit is to be used in recipes in the same way as fresh fruit, it must be soaked to re-add the water
removed during the drying process. Give a part of water to a part of fruit, e.g. 1 cup of water to 1 cup of
dried fruit, in case of doubt a little less water. The swelling time should be about 4 hours (in case of doubt
also less, otherwise the fruits become too soft).
Of course, you can also work according to the recipes in cookbooks, which have a variety of ideas from
country to country.
Here are a few ideas for the use of dried fruit:
• Fruit pie and other pastries, fruit cake, alternative to raisins, etc.
• Compotes for waffles and pancakes, topping for sandwiches, desserts, apple sauce, etc.
• Ingredients for meat and wild game dishes, chutneys, etc.
• Ingredients for muesli, pudding, yoghurt, whipped cream, ice cream, fruit salads, fruits in Armagnac, etc.
• You can candy or glaze various fruits as you like. Bananas are perfect for milk drinks and as an
ingredient in baby food if you grind the dried bananas into powder.
• Various fruits can be well refined with honey and nuts. You can also mix fresh fruits and dried fruits
after soaking. Depending on the recipe, they can be left whole or chopped more or less finely.
• Early plums are not suitable for drying due to a lack of fructose.
• A special product from the Himalayas is fruit leather from various pureed fruits with the addition of
honey, nuts and spices, dried to a tough condition and then cut into rectangular pieces. You can also fill
the flat cakes, roll them up and cut them into slices.
Vegetables usually have to be soaked before preparation. Add a part of cold or lukewarm water to a
part of dried vegetables. Please never use more water than is needed for the dish. The soaked vegetables
should also not have been left for a too long time before preparation.
Soaked vegetables need about as long to cook as frozen vegetables. Soup vegetables, which have been
dried relatively finely chopped, can be added directly to the cooking pot without soaking. For soup
vegetables, sauce ingredients, salad dressings etc., the dried vegetables can be chopped to the desired
grain size in the food processor.
For baby food, cream soups, sauces etc. the grinding of dried vegetables is recommended. You should
grind a maximum of a month's supply, as grinding reduces the shelf life. After soaking, dried vegetables
can also easily be prepared together with freshly harvested vegetables.
Herbs are ground or crushed immediately before use. Make sure that no hard stems are contained.
Mushrooms are soaked and used like fresh mushrooms. For soups and sauces a part of it can be added
when ground.
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