FOOD PREPARATION
Food safety
Dehydrating at medium range temperatures does not kill pathogens. It is therefore important that any meat
or fish that is being dehydrated has been properly heated first, as to illuminate the risk of a pathogen
contamination.
Always work hygienic and use only fresh products that are properly cooled and stored until preparation.
Check if food is spoiled, before using it.
Meat should be heated to a temperature above 68 degrees Celsius for a longer period prior to dehydrating.
A piece with a thickness of 5 centimetre should be heated for at least 14 minutes at this temperature. Thicker
pieces require a longer time. Fisk should be heated until 93 degrees Celsius until flaky.
Food selection
We recommend to only use fresh and is possible seasonal food. Food that is spoiled may contaminate your
entire batch. Fat should be removed from meat as much as possible. Too much fat may cause unwanted
dripping.
Never use food that is marinated in alcohol to avoid the risk of a fire or explosion.
Food preparation
Food should be sliced to a thickness of 6 to 20 mm. Meats slices should ideally not be thicker than 5 mm.
Fruit can best be soaked in a citric liquid, such as lemon juice, for a few minutes to avoid the loss of colour.
Vegetables may require blanching. This will inhibit the enzymatic activity which causes loss of flavour and
colour fading. Cook the vegetables or place them in the microwave until they are done, but still a bit crispy.
Subsequently you immerse the vegetables in cold water, stopping the cooking process. Next, dry the
vegetables with, for instance, a clean towel.
All the food should be dry before placing them in the dehydrator. It should be placed on dehydration trays
without overlapping.
Dehydration temperatures
Dehydration temperatures may vary per depending on the moist level of the food. The time is depending on
the moist level and should be set until the food is fully dried. Typical temperatures are:
