Bedienungsanleitung Rommelsbacher DA900 (Seite 28 von 32) (Deutsch, Englisch)

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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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