Nesco FD-1040 Manuel télécharger pdf (Page 12)

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Pre-Treatment

Pre-treatment minimizes oxidation, and gives you a superior quality, better tasting

product with less vitamin loss. Apples, pears, peaches and apricots are better

when pre-treated. They are more appetizing, have a longer shelf life and higher

nutritional value. Place cut fruits that tend to brown in a holding solution of ascorbic

acid to reduce browning during preparation. Do not keep cut fruit in a holding

solution for more than one hour.

Pre-treatment can vary from soaking in fruit juice, ascorbic acid mixtures, syrup

blanching, steaming, to sulfating. The results of these methods also vary.

Experiment and decide for yourself which one you like best.

Use one of the following methods of pre-treatment:

Natural Pre-Treatment

Fruit juices containing ascorbic acid may be used as a natural pre-treatment to

reduce browning. Although there will be some loss of color, pineapple, orange,

lemon, or lime juice can be used. Ascorbic acid mixtures, available from your

supermarket, can also be used. Follow the directions on the package. Slice fruit

directly into juice or ascorbic acid mixture. Soak 5 minutes and place on trays.

Fruits can also be dipped in honey or a honey/juice mixture.

Hints and Suggestions

• Place a cup of dried apple slices in the blender with a cup of water

for instant apple sauce.

• Strawberries are perfect for malts, shakes and sundaes.

• Cantaloupe and watermelon slices become candy-like when dried.

• Dehydrate lemon and orange slices and powder for use in recipes

for grated rind.

• Dehydrate grapes to make raisins that taste better and plump up in recipes

better than store-bought raisins.

• Dry bananas 1/4” thick and dip into

a glaze of 1/2 cup honey mixed

with 1/4 cup water. Drain. Place on

trays and dry. For variety add 1/8

teaspoon cinnamon to the glaze

before dipping bananas.

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Nesco FD-1040 Manuel Page 12