Lakeland My Kitchen 14210 User Manual - page 5
CARE AND CLEANING
Switch off and unplug the food dehydrator. Remove the lid and trays, and let everything
cool before cleaning. Wash the lid and trays in warm, soapy water, or place in your
dishwasher. Rinse and dry.
Wipe the cooled base with a slightly damp cloth, then dry. Never use abrasive cleaners
or metal scourers. To avoid electric shock, the base must not be immersed in water or
any liquid. For compact storage, stack the food trays at their lowest height and place
on top of the base.
RECYCLING YOUR ELECTRICALS
Along with many other high street retailers, Lakeland has joined a scheme whereby
customers can take their unwanted electricals to recycling points set up around the
country. Visit www.recycle-more.co.uk to find your nearest recycling point.
HERBS
To make your own dried herbs, begin by rinsing fresh herbs and shaking off the excess
water. Remove any dead or discoloured leaves, and leave the herbs on the stem for
drying.
Spread herbs loosely on the tray and dry for approx. 2 to 6 hours. Drying times will vary
according to size and type. Once the herbs are dried, let them cool completely, remove
the leaves from the stem and store in an airtight container.
HELPFUL HINTS
•
Spray the trays with non-stick cooking spray for easier removal of dried food.
•
Check your food every hour for doneness.
•
Rotate the trays to promote even drying. Firstly, switch off and unplug the food
dehydrator. Lift off the trays in one stack and remove the lid. Swap over the top
and bottom trays, then return the whole stack to the base. Replace the lid. Plug
in and switch on the food dehydrator. Rotate again as required. CAUTION: please
wear oven gloves to protect your hands from hot surfaces.
SERVING SUGGESTIONS
Dried fruit has a wonderful, natural sweetness and concentrated flavour. Tasty, ready-
to-eat fruit snacks such as apple rings and banana chips can be made for a fraction of
the cost of commercially dried fruit. Try adding dried fruits to breakfast cereal, muesli,
natural yoghurt or home baking, such as flapjacks and cookies. Or, soak the fruit in
water to rehydrate, and make compotes, fruity sauces, pies or crumbles.
Dried vegetables may benefit from being soaked in water to rehydrate them before
adding to all kinds of home-made soups, stews, casseroles and sauces such as
Bolognese. Dried mushrooms, tomatoes and herbs make tasty ingredients. You might
like to try making vegetable crisps with wafer-thin slices of dried parsnip, courgette,
aubergine, beetroot etc. Dry until very brittle, allow to cool, then sprinkle with salt and
pepper for a delicious savoury snack.
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