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TM
ULTRA FD1000 - SNACKMAKER FD500 - CLASSIC FD300
HOME FOOD DRIER
C 0 N T E N T S PAGE
Introduction 2
Features 2
Specifications 4
ImportantSafeguards 6
CareofyourEzidri 7
UsingyourEzidri 7
HelpfulBasicGuidelines 8
DryingFruits 10
DryingTableforFruits 12
DryingRoll-ups 16
DryingTableforRoll-ups 18
DryingVegetables 20
DryingTableforVegetables 22
DryingMeats&Fish 26
DryingHerbs&Spices 29
DryingFlowers 31
Recipes 34
Warranty 49
YDRAFLOW INDUSTRIES LIMITED
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INTRODUCTION
Withover25yearsofDehydratormanufacturingexperienceHydraflowIndustriesLimited,NewZealandhaveincorporated21stcenturytechnologytoleadtheworldintheproductionoftheEZIDRIFoodDryers.WiththeHydraflowSealofQuality,theEZIDRIrangeofFoodDriersprovideoutstandingreliabilitywithanaccurateheatedairflowsystemtoensurethehigheststandardofnaturallydeliciousandnutritiousdriedfoodwithouttheuseofpreservativesoradditives.
Certified to International electrical and food grade standards,
EZIDRI is a world leading brand of Food Dehydrators.
Theuniqueheatedairflowpattern,combinedwithmicroprocessorsandintegratedPLDcircuitry,provideaccurateandanevenheatedairflowtemperature,ensuringfast,evendryingwithminimalelectricityconsumptionand
exceptional
expandability,EZIDRIFoodDriersprovideyearsofreliableandcosteffectiveoperationbackedbyInternationallyacclaimedaftersalesservice.
FEATURES
EZIDRI ULTRA FD1000 – The Ultimate Food
DrierCompletewithbaseand5trays,with1MeshSheetand1SolidSheet,Inst/RecipeBook.Designedtotake15Kgsapproxofwetproduce,theUltraisExpandableupto30traysforHerbs&FlowerDrying,24traysforFruit,VegetablesandBeefJerky,15traysforFruitPureeroll-ups,MealsandSoups.Temperaturecontrolisbymanualvariablesetting,rangingfrom35�C
�� 63�C�C �� 63�C��63�C�C
EZIDRI SNACKMAKER FD500 – Family Food
DrierCompletewithbaseand5trays,with1MeshSheetand1SolidSheet,Inst/RecipeBook.Expandableupto15traysforHerbsandFlowers,12traysforFruits&VegetablesandBeefJerky,10TraysforFruitPureeRoll-ups,MealsandSoups.Temperaturecontrolissofttouch,3settings,Low-Medium��High
EZIDRI CLASSIC FD300 – Everyday Food
DrierCompletewithbaseand4trays,with1MeshSheetand1SolidSheetInst/RecipeBook.Designedasageneralfooddrierforsmalleramountsofproduce,snacksetc.Expandableupto10trays.Notemperaturecontrol.Factorypre-settohaveanaveragedryingtemperatureof50��55�C�C
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TRAYS:
Onelayerofslicedfruitorvegetablescanbeplaceddirectlyontoeachtray.Thetraysarethenplacedonthebasewiththelidontop.
MESH SHEET.
Themeshsheetisadetachableplasticmatinsertwhichflexesforeasyremovalofthetoughestdried-onfoodandalsousedwhendryingsmallproducewhichmayslipthroughthespokesofthetray.
SOLID SHEET.
Thesolidsheet(lightlyoiledfirst)isusedwhenmakingroll-upsandfordryingsoupsandmeals.Itisalsousedonthebottomtraywhendryingmarinatedmeatsforbeefjerkyorwhendryingflowersandherbs.
SPACER RINGS:
Theseringsprovideextraheightwhendryinglargeritems,suchasbunchesofherbs,flowerheadsorstemmedflowers.Theycanbepurchasedfromyourlocalstockistornationaldistributor.
THEEZIDRIHEATEDAIRFLOWPATTERN
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IMpORTANT
SAFEGUARDSTheEZIDRIrangeofFoodDriershavebeenmanufacturedtothehigheststandards.Aswithallhouseholdappliancescareshouldbetakentoensureunitsremainelectricallysafeandthefollowinginstructionsshouldbenoted.PLEASE
READ ALL INSTRUCTIONS
1.
Whentheunitisfirstswitchedon,ensurethatthefaninthecentreofthebaseis
rotating.Thiswillbeapparentbybothsightandsound.Ifnot,unplugtheEZIDRI
immediatelyandreturnittoyourlocalretailer.2.Theoutersurfaceoftheappliancemaygethotwhenitisoperating3.Toprotectagainstelectricalhazards:
(a)DonotimmersetheEzidribase,cordorpluginwaterorotherliquid.
(b)Donotpourorspillwaterorliquiddowntheopeningatthetoporanyother
opening.
(c)Whenpreparingroll-upsorpurees,alwaysfillthesolidsheetonanindividual
trayofftheEZIDRIbaseandthencarefullytransferthetraytotheunit.
(d)Whenpreparingroll-ups,ensurethatthepureeisofsuchaheavy
consistency,thatitwillnotspilloverthesolidsheet.Theconsistencyshould
besuchthataspatulaisrequiredtospreadthepureeevenly.
(e)Donotmovetheunitwhilsttheproduceisbeingdried. (f)
Switchoffthepowerandremovetheplugbeforecleaning.(see‘Careofyour
EZIDRI’)
(g)Theapplianceisnotintendedtobeoperatedbymeansofanexternaltimeror
separateremote-control.4.
Unplugtheunitfromtheelectricaloutletwhennotinuse.5.
Donotoperatetheapplianceifitmalfunctionsorhasbeendamagedin
anymanner.Returntheapplianceorsendtoanauthorisedserviceagentfor
examination,repairoradjustment.6.
Ifthecordorplugisdamaged,itmustbereplacedbyanauthorisedservice
agent.7.
DonotusetheEZIDRIoraccessoriesforanyotherpurposethanthatforwhich
theappliancehasbeendesignedfor��i.e.:fooddrying.8.
Donotuseaccessoryattachmentsnotrecommendedbythemanufacturer.9.
AvoidusingsharpinstrumentsthatcoulddamagetheEZIDRI.10.Donotuseoutdoors.11.Donotletcordhangoveredgeoftableorcounter,ortouchhotsurfaces.12.Donotplaceonornearahotgasorelectricburner,orinaheatedoven.13.AlwaysrefertotheinstructionBooksuppliedandifindoubtcontactyour
supplierornationaldistributorforadvice.14.Thisapplianceisnotintendedforusebypersons(includingchildren)
withreducedphysical,sensoryormentalcapabilitiesorlackofexperienceand
knowledge,unlesstheyhavebeengivensupervisionorinstructionconcerning
useoftheappliancebyapersonresponsiblefortheirsafety.
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CARE OF YOUR EZIDRITOP:
Wipewithasoft,dampclothafterremovingfromtheunit.Donotuseabrasivepadsorsharputensils.TRAYS
& MESH SHEETS:
Soakinwarmwaterwithamilddetergent.Asoftbristledbrushwillloosendried-onfoodparticles.Aweaksolutionofbleachandwaterwillwhitenbadlystainedmeshsheets.SOLID
SHEETS:
Washwithwarmwaterorwipeoverwithpapertowel.Donotusedetergent.BASE:
DO NOT PUT BASE, CORD OR PLUG IN WATER:
Wipewithasoft,dampclothanddonotuseabrasivepadsorsharputensils.DO
NOT USE:
anysolventsonanypartoftheEZIDRIasthesemaydamagetheunit.
USING YOUR EZIDRI1
RemovetrayswhicharelocatedbetweenthetopandbaseofyourEZIDRI.2
Plugcordintoelectricaloutletandswitchonthepower.Checkthatthefanis
rotatingandallowtheunittowarmupforafewminuteswhilepreparingthe
firsttrayoffood.3
Selectthetemperaturerecommendedfortheproductyouaredrying.4
Placethefoodonthetrayswithpiecesnotquitetouching.Donotspraytrays
withvegetableoilsorfatasthismaycausethetraystocrack.5
Useameshsheetonatraywhendryingherbsandflowersoritemswhich
canslipthroughthespokesinthetray.Theflexibilityofthemeshsheet
makesiteasytoremovedried-onfruitandvegetables,likebananasand
tomatoes.6
Useasolidsheet,lightlyoiledwithvegetableoil,onatraywhendrying
puréesforroll-upsorsoupsandmeals.Useapapertoweltowipethesolid
sheetifexcessfataccumulatesonthesolidsheet.Placeasolidsheetonthe
bottomtraynearestthebasewhendryingherbsandflowers.7
Alwaysfillthetraysawayfromthedrierandthencarefullytransferthetrayto
thebaseoftheunit,particularlywhenmakingroll-ups,asthepuréecould
spillintothebase.8 PlacetheunitinaWELLVENTILATEDAREA.
15.Correct
Disposalofthisproduct:ThismarkingindicatesthatthisproductshouldnotbedisposedofwithotherHouseholdwastesthroughouttheEU.Topreventpossibleharmtotheenvironmentorhumanhealthfromuncontrolledwastedisposal,recycleitresponsiblytopromotethesustainablereuseofmaterialresources.Toreturnyouruseddevice,pleaseusethereturnandcollectionsystemsorcontacttheretailerwheretheproductwaspurchased.Theycantakethisproductforenvironmentalsaferecycling.
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HELpFUL bASIC GUIDELINES
POWER FAILURE:
Intheeventofpowerfailure,theUltraFD1000willremainonthesettemperature,buttheSnackmakermustberesettothedesiredtemperaturesetting.
Themoreyoudrythemoreproficientyouwillbecome.Youwillnoticethattherearemanyfactors,whichaffectthedryingprocess,suchashumidity,altitude,preparationandthequalityofthefreshproduce.
PREPARATION:
Choosemature,ripeproduceandprepareitquickly.Donotleaveslicedproduceforlongperiodsbeforeplacinginthedrierasthisaffectsthequalityofthefinishedproduct.Wherepossible,cutfruitandvegetablesintothesamenumberofpiecessoyouwillknowhowmanyslicestoputintoaparticularrecipe.Toensurethattheproducewilldryatthesamerate,cutproduceintouniformslicesorcircles5mmthickoruseafoodprocessororslicer.
OPTIONAL
PRE-TREATMENT:Pre-treatmentdoespreventoxidization(thedarkeningoflight-colouredfoodslikeapples)andpreventslossofessentialvitamins.Naturaldipslikecitrusfruitjuicescanbeusedasanalternativetocitricandascorbicacid.
DRYING:
Alwaysoperateyourdrierinawell-ventilatedposition.Pre-heatingtheunitbeforecommencingdryingisrecommended.Drythesametypeofproducetogetheranddonotaddfreshproducttopartiallydriedasthiswillincreasethedryingtimeforbothproducts.Spreadonelayeroffoodonlyoneachtray.
DRYNESS TEST:
Ifpossible,checkyourproduceneartheendofthedryingcycleasover-driedfoodlosesnutritionalvalueandtasteandismoredifficulttoreconstitute.Acooledpieceofproduceshouldbetorninhalfandsqueezed.Ifnomoistureisapparent,itisdryenoughtobestored.
Generally,fruitandroll-upsarepliableandleathery,althoughifhoneyhasbeenaddedtheymaystillbeslightlysticky.“Vegetableswillbeeithertoughorcrispandbeefjerkyandfishwillbequitetoughandwillbend.
9 HYGIENE ■Washhandsthoroughlybeforehandlingfood.
■Detergent,bleachandwaterwillensureutensils,containersandcutting
surfacesarethoroughlycleaned.
■Preparefoodquicklyfordryingandstoreexcesssuppliesinrefrigerator
untilreadytobeused.
■Ifleavingdriedfoodtocoolinthedrierbeforestoring,coverthecentre
outlettostopfliesandinsectsentering.
■Alwaysstoredriedfoodsinair-tightcontainersinacool,darkplace.
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PACKAGING:
Alwayscoolyourdriedproductcompletelybeforepackagingitinairtight,moisture-proofcontainers,awayfrominsectsandpossiblereconstitutioncausedbyhumidity.
■Vacuumpackagingbagsorglassjarsareidealforlongtermstorage.■Glasscontainerspreviouslyusedforfoodstoragearemostcommonlyused.■Bagsealerscanalsobeusedbutalwayssqueezethebagtoremoveas
muchairaspossiblebeforesealing.■Ordinaryplasticbagsarenotairtightsotheyarenotmoistureproof.
STORAGE:
DriedfoodshouldalwaysbestoredinaCOOL,DARK,DRYLOCATION.Forevery10�Cdropinstoragetemperature,theshelflifeofdriedfoodincreasesuptofourtimes.Theidealstorageplaceisyourrefrigeratorordeepfreezeforsuchlowacidfoodsasvegetables,meatsandfish.Anypossibilityofinsectinfestationcanbeovercomebyplacingyourpackagesofdriedproduceinthedeepfreezeforupto48hours.
RECONSTITUTION:
Donotaddtoomuchwaterwhenreconstitutingdriedfoodasnutritionallosswillresult.Theamountofwaterdriedfoodwillabsorbandthetimeittakestocompletereconstitutionvariesaccordingtothesizeofthefoodanditsdegreeofdryness.Iftheliquidisabsorbedquicklyandthefoodstilllooksshrivelled,addalittlemorewateruntilthefoodwillholdnomore.Boilingwaterhastensreconstitution.
Although a lot of fruit is eaten dry as a snack, fruit for
stewing and pie recipes
isreconstitutedbyaddingonecupoffruittoonecupofwater.Allowtostanduntilrecon-stitutedandthenproceedwiththerecipe.
Ageneralruleforreconstitutingvegetablesistoadd11/2cupsofwatertoeachcupofvegetables.Forstewsandcasserolesthevegetablescanbeplaceddirectlyintostocktoreconstituteduringthecookingprocessbutremembertoaddextrastocktoallowthedriedvegetablestoreconstitutefully.
EZIDRI ULTRA FD1000 SNACKMAKER CLASSIC
Herbs&Spices 35-40�C Low Notrec.
Vegetables&Flowers 50�C Medium On
Fruit&FruitRoll-ups 55�C Medium On
Meat&Meals 60�C High Notrec.
DRYING TEMpERATURE CHART
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DRYING FRUITS
DRYING TEMPERATURES: ULTRA FD1000 55°C SNACKMAKER FD500 Medium
CLASSIC FD300 Pre-set Temp AVERAGE DRYING TIMES: 10 to 14 hours
Differentfruitstakevaryingtimestodry.Dryingtimescanbeaffectedbythethicknessoftheslices,humidity,altitudeandmoisturecontentofthefruits.
Alwaysplacethedrierinagoodairflowsothatthemoistairbeingextractedfromtheproduceisnotbeingre-usedandcausingextrahumidity.
Forhighqualitydriedfruits,choosefirm,ripefruits,whenthesugarandnutritionalcontentishigh.Over-ripefruitisusedforroll-ups.
Processfruitquickly;preparesufficientproduceforonetrayatatime.Thenplaceitonthepre-heateddrierandpreparethenext.
PREPARATION:
Washfruitwell,removeblemishes,pipsandstems.Patdrywithpapertowels.Generallyfruitissliced5mmthickwithasharpknife,foodprocessor,orapplepeel-er/slicer/corer.Uniformsizedslicesresultinevendrying.Apples,pears,citrusfruitandstonefruitcanbedriedwithoutpeeling,ifdesired.
SHOULD FRUITS BE PRE-TREATED?
THISISNOTNECESSARYFORMOSTFRUITSWHICHARESIMPLYSLICEDANDDRIED.However,pre-treatmentdoeshelptokeepfruitabrightcolourandpreventslossofvitaminsAandC.
Naturalpre-dipslikecitrusorpineapplejuicereducebrowning,whichmainlyoccursinapples.Slicefruitdirectlyintojuiceandremoveafterfiveminutes,drainthoroughlyandplaceontrays.Stonefruit(Apricots,Plumsetc),KiwifruitandTamarillocanbetreatedbypreparingasolutionofonepartofhoneydissolvedintwopartsofwater,heatthesolutiontoensurehoneyistotallydissolved,thenallowittocompletelycoolandaddtheslicedfruitandsoakovernightbeforedrying.Thiswillhelptoretainthecolourandgivealightlyglacedfruitwhichisdelicious.
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AscorbicAcid/CitrusAcid:Dissolve15mls(1tbs)intwolitresofwater.Soakfruitfortwominutestopreventbrowning,drainthoroughlyandplaceontrays.
POPPING BACKS:
Poppingthebacks(inside-out)ofapricotandplumhalvesandplacingthefruitskindownonthetrayspeedsdryingtime.Largerfruitshouldbecutinquartersor5mmslicesforfasterdrying.
CHECKING:
Ifdryingwholefruitswithanaturalwaxcoatinglikegrapesandblueberriesitisadvisabletodipthemintoboilingwaterforthreeminutes.Thiscrazestheskinandmakesthemmoreporousassmalllinesallowmoisturetoescapethusspeedingupdryingtime.Besuretodipfruitinicecoldwaterafterdippinginboilingwater.Largegrapescanbehalvedandplacedskindownontrayswithoutchecking.
FILLING TRAYS:
Placefoodslicesevenlyinsinglelayersoneachtrayanddonotoverlapastheseareaswilltakelongertodry.Eachtraywillholdapprox.1/2kiloof“wet”fruit.
DRYNESS TEST.
Mostfruitwillbepliableorleatherywithoutdampspotswhenproperlydried.Tearacooledpieceoffruitinhalfandcheckbysqueezingtoseeifthereisanymoistureleftinside.
RECONSTITUTION:
Allowonecupofwatertoonecupoffruit.Boilingwaterhastensreconstitution.Letstanduntilreconstitutedandthenproceedwiththerecipe.Reconstituteinfruitjuiceforfruitsaladordirectlyintoyoghurt.
HUMIDITY:
InveryHumidconditionsitisrecommendedtosettheSnackmakertohighandtheUltraFD1000tomax�Ctocompensateforthehighmoisturecontent.
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Use
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Ap
ple
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if d
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liab
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ore.
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trea
t -
optio
nal
Ap
ricot
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lice
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hrs
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, pop
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r m
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dis
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soa
k ov
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plia
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des
sert
sin
hon
ey a
nd w
ater
- o
ptio
nal
Ban
anas
Slic
e rip
e b
anan
as 5
mm
12-
16 h
rs L
eath
ery
Sna
cks,
mue
sli,
thic
k or
div
ide
leng
thw
ise.
b
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keP
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Ice-
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ries
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3 m
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y
oghu
rt, m
uesl
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ld w
ater
pie
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Oth
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lb
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ash,
rem
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stem
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14-2
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akes
,sna
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l can
14
-18
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r S
nack
s, p
owd
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Ora
nges
be
drie
d s
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atel
y if
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es, d
esse
rts,
Tang
elos
des
ired
c
hoco
late
sM
and
arin
sLe
mon
s
C
ocon
ut
Dra
in o
ff liq
uid
and
gou
ge10
-14
hrs
Cris
p o
r C
akes
, ici
ngs,
out
flesh
. Rem
ove
dar
k le
athe
ry m
uesl
i, cu
rrie
s
oute
r sk
in a
nd g
rate
fles
h
des
sert
s
or s
lice
5mm
thi
ck
Feijo
as
Cut
frui
t in
hal
f, sc
oop
out
10-1
4 hr
s L
eath
ery
Sna
cks,
des
sert
s,
fle
sh a
void
ing
gritt
ines
s. c
hoco
late
sS
lice
5mm
thi
ck
Figs
S
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hal
ve o
r q
uart
er r
ipe
10-2
4 hr
s L
eath
ery
Ste
wed
, pud
din
gs,
fig
s. S
imm
er in
hon
ey o
r o
r c
akes
,sna
cks
su
gar
to m
ake
mor
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liab
le
plia
ble
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-
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DR
YIN
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Ab
LE
FO
R F
RU
ITS
(con
tin
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)
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FRUIT pUREES / ROLL UpS
DRYING TEMPERATURES: ULTRA FD100055°C SNACKMAKER Medium CLASSIC
FD300 Pre-set temp AVERAGE DRYING TIMES: 10 to 12 hours
NOTE: Veryhumidconditionswillrequirehighertemperaturesettings:
UltraFD1000-Max�C SnackmakerFD500-High
Roll-upsaredried,rolledsheetsofplainorsweetened,cookedoruncooked,mashedorpuréedfruitsorvegetables.Mashedfruitresultsinthickerroll-upsthanpuréedfruit.Fruitswhichoxidizerapidlylikeapricots,apples,peachesandberryfruits,arebestheatedtoboiling,cooled,thenpuréed.
■Placethesolidsheetintothetrayawayfromthebaseoftheunitand
LIGHTLYOILTHESOLIDSHEETwithvegetableoiltostoptheroll-up
stickingtothesolidsheet.
■Puréeormashfruitorvegetables(preferablyover-ripe)toathick
consistency.
■Useaspatulatospreadthepuréeevenlyontothelightly-oiledsolidsheet.
Ideallythecentreshouldbethinnerthantheoutsideedge.
■TheEzidriUltraFD1000solidsheetstakes2cupsofpuréeandtheEzidri
Snackmaker11/2cups.
■Placethetrayandsolidsheetcarefullyontothebase.
■Avoidspillagewhichcouldresultindamagetothebase.
■Donotmovetheunitwhiledryingtheroll-ups.
■SetEZIDRISNACKMAKERonMEDIUMandEZIDRIULTRAFD1000on55�C.
■Mostroll-upsaredrywhenthecentresarenolongersticky.Bananaand
berryroll-upsremainslightlysticky.Berriesarebestcombinedwith
anotherfruitsothattheroll-upsarenottoobrittlewithtoomanyseeds.
■Averagedryingtimeis12to14hours-ie:overnight.
■Blendedroll-upshaveaneventexturewhilemashedroll-upsareheavier
andwilltakelongertodry.Bananaandkiwi-fruitarebestmashed,not
blended.
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■Removetheroll-upfromthesolidsheetwhileitisstillwarm,thenroll,
allowtocool,coverwithplasticwrapandstoreinanair-tightcontainer.
Shelflifeisincreasedbystoringroll-upsintherefrigerator.
USES:
Roll-upsaredelicioussnacks.Theycanbereconstitutedbyaddingonepartwaterorjuicetoonepartroll-upforuseasapuréeorsauce.Theymakeeasydessertsforbabiesandsmallchildren.Lineatrifledishorcoverapiecrustbeforeaddingthefilling.Forsugar-freejam,reconstitutethreepartsroll-uptooneparthotwater.
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DRYING VEGETAbLES
DRYING TEMPERATURES: ULTRA FD100050°C SNACKMAKER FD500 Medium
CLASSIC FD300 Pre-set temp AVERAGE DRYING TIMES:6 to 10 hours
NOTE: Veryhumidconditionswillrequirehighertemperatures
Differentvegetablestakevaryingtimestodry.Dryingtimescanbeaffectedbythethicknessoftheslices,humidity,altitudeandmoisturecontentofthevegetables.
Alwaysplacethedrierinagoodairflowsothatthemoistairbeingextractedfromtheproduceisnotbeingre-usedandcausingextrahumidity.Choosefresh,crispvegetablesforahighqualitydriedproduct.
Just
likefruits,vegetablesshouldbepickedripeanddriedassoonaspossibletominimizenutritionalloss.
PREPARATION:
Washthevegetablesthoroughlyandremoveanyblemishes.Forbestresults,sliceordicevegetables5mmthickwithsharpknifeorfoodprocessor.Asparagusandbeansshouldbecutonalongangle(Frenchstyle).
PRE-TREATMENT:
Vegetables
likebeansandpeasbenefitfromsteamblanching,whichreducesthenumberofmicro-organismswhichcausespoilageinvegetables,stopsdestructivechemicalchanges,preservesthecolour,stopstheripeningprocessandhelpstodrythevegetablesmorequicklybecausetheouterskinismoreporous.
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STEAM BLANCHING:
Bringabout20mmofwatertoabriskboilinapanwithatightfittinglid.Placeslicedvegetablesinacolanderintothepanandcoverit.SteamaslongassuggestedintheVegetableDryingTable.Coolinicedwatertostopthecookingaction.Drainandpatdrywithpapertowels.
MICROWAVE PRETREATMENT:Placeslicedvegetables
inmicrowavedishandcookfor2minsofnormalcookingtime.Stirthevegetableshalfwaythroughthepretreatment.
FILLING TRAYS:
Placevegetableslicesinsinglelayersontraystodry.Eachtraywillholdapprox.1/2kgof“wet”vegetables.
DRYNESS TEST:
Takeacooledvegetableslice,bendandtearit.Itshouldbequitehardandfirmwithnosoftspotsormoisture.
RECONSTITUTION:
Add11/2cupsofwatertoeachcupofvegetables,allowtostanduntilreconstituted(approx.20mins)andthenuseinthenormalcookingprocedure.Boilingwaterhastensreconstitution.Driedvegetablesaddedtosoupsandcasseroleswithoutpriorsoakingwillreconstituteduringthecookingprocess.
POWDERED DRIED VEGETABLES:
Driedvegetables,suchasonions,garlic,mushroomsandcelery,canbepowderedinablenderandusedindips,soups,babyfoodandsalads.
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DRYING MEATS AND FISH
JERKY OR BILTONG
Israwmeat,usuallybeeforvenison,whichhasbeensaltedormarinatedandthendried.Rawchickenandporkarenotrecommended.
DRIED COOKED MEAT AND MEALS:
Meat is first cooked then cut into small pieces and dried. It
can also be cooked as part
ofcompletemealssuchascasseroles,stewsorstirfries,thendriedandreconstitutedbyaddingwater.Chickenandpork,whicharenotusedforjerky,arealsosuitable.
FISH JERKY
Is raw fish which has been salted, sometimes smoked, then dried
to a low moisture content.
DRYING BEEF JERKY:
Chooseleanmeatwithoutfat,asfatgoesrancidduringstorage.Twokilosof
leanmeatwillmake1/2kiloof jerky.Askyourbutcher toslicethemeat into
longstrips5mmthickoruseasharpknife.Partiallyfrozenmeatiseasiertoslice.Meatcutonthecross-wisegrainislesschewythanthatcutlength-wise.
GameMeat:Anycutcanbeusedbecausethemeatisalwayslean.Itisadvisabletofreezegamemeatsforatleast60daysbeforedryingasasafe-guardagainstanydiseasestheanimalmightbecarrying.
DRYING TEMPERATURES: ULTRA FD100060°C SNACKMAKER FD500 High
CLASSIC FD300 - not suitable AVERAGE DRYING TIMES:6 to 8 hours
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Using500gramsofleanbeeforvenison,marinateinthefollowing:
4tbssoyasauce 2clovesgarlic4tbsWorcestershiresauce
1/2tspsalt1tbstomatosauce 1tbsgratedrootginger1/4tspblackpepper
1tbscurrypowder
Completelycoatmeatinthemarinade,cover,andletstandintherefrigeratorfor6to8hours.Drain.Useasolidsheetonthefirsttray(tocatchanydrips)andmeshsheetsthereafter.Turnthemeatafterfourhour’sdrying.Dryat60�CorHighfor6to8hours.Itisreadywhenitbendslikeawillow,withoutbreaking.
Thereshouldbenomoistspots.Shelflifeisupto4weeksandforlongtermstorage,storeinanair-tightcontainerintherefrigeratororfreezer.
CORNED BEEF JERKY:
Purchaseseasonedcornedbeef,readytocook.Slicetheuncooked,seasonedcornedbeefintolong,narrow,evenstrips.Layflatonmeshsheets.Dryuntilleathery.Driedcornedbeefshouldbreakwhenbent,butshouldnotbebrittle.Sealinair-tightcontainerandrefrigerate.
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DRYING COOKED MEATS:
Usetendercookedbeef,venison,pork,ham,baconorpoultryandcutoffallfat.Left-oversteakorroastisideal.Ensurethatthemeatiscompletelycooked.Dryin5mmslicesor10mmcubesonmeshsheetsfor6to8hoursat60�CorHigh.Whendry,themeatshouldbehardandcrispwithoutmoisture.Shelflifeis6weeksorrefrigerateinanairtightcontainerforupto8weeksorfreezeupto6months.
Meatwhich
iscookedaspartofacasseroleorstewshouldbecutthinlysothatbothmeatandvegetableswilldryandreconstituteinthesametime.Savourymince,chickenchowmeinandstir-friedporkalldrywell.Reconstitutingcookedfishisnotrecommended.
Mealsshouldbedriedonlightly-oiledsolidsheetsat60�CorHighfor6to8hours.Stirafter3hour’sdrying.Storeinanairtightcontainerinacool,dryplaceorpackagereadyfortheout-doorsandstoreintherefrigeratorordeep-freeze.
To reconstitute,barelycoverwithcoldwaterandslowlybring to
theboil,
stirringconstantly.Turnelementdownaslowaspossibleandsimmerforupto20minutesoruntilreconstituted.
DRYING FISH:
Chooselean,freshfish,cleanitpromptlyandkeepitcolduntilitistobedried.Makesureithasnotpreviouslybeenfrozen.Itcanstillbeusedbuttheflavourandtexturewillbeinferiortofresh.
Cutfishintoslices5mmthickandmarinatefor6to8hoursintherefrigerator.Thismarinademustinclude4tspsaltperkilooffreshfish.Placeonmeshsheetsontraysanddryat60�CorHighfor6to8hoursuntiltheyaretoughanddrywithnomoistspots-nevercrumblyorcrunchy.
Storeinanair-tightcontainerinacool,dryplaceorinrefrigeratorordeep-freezeifkeepingover2weeks.Itisbesttousefishwithalowfatcontent,likegroper,cod,schnapper,whitingandperch.
LEMON MARINADE (foronekilooffish)
4tspsalt 2tbsdriedparsleyflakes 2tsponionpowder
1/2cuplemonjuice
Mixwellanddistributeevenlyover eachlayeroffish.
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DRYING HERbS AND SpICES
DRYING TEMPERATURES: ULTRA FD100030-40°C SNACKMAKER FD500 Low
CLASSIC FD300 - not suitable AVERAGE DRYING TIMES:4 to 8 hours
Herbsareeasilygrownanddriedwhenavailableduringthesummermonthsforwin-tersoups,casserolesandsauces.BydryingherbsintheEZIDRIatcontrolledtem-peratures,yourherbswillretaintheirbrightcolourandmostoftheirnutritionalvalue,thoughfreshherbsandspiceswillalwayshaveastrongersmellandflavour.
Harvestyoungandtenderherbsintheearlymorningwhentheyareattheirmostaromatic.
Drythemonthestemastheycaneasilybestrippedoffoncetheyaredry.Seedsmayrequirefurtherdryingafterremovalfromtheirseedpods.
Herbswillgobrownifdriedattoohighatemperature.Thisshouldnotexceed35’CorLOWforcorrectdryingofherbsand40�CorLOWforspices.
PREPARATION:
Stripstalksoffwoodypartsofherbsandwashthoroughly.Theseedsandleavesareeasilystrippedoffoncetheyaredry.
FILLING TRAYS:
Putmeshsheetsonthetrayswhichhelpspreventsmallerparticlesfallingthroughtothetraysunderneath.Placeonelayerofherbsoneachtray.Ifdryinglargerbunchesofherbs,spacerringsbetweeneachtrayprovideextraheight.
DRYNESS TEST-
Herbleavescanbecrumbledbetweenthefingerswhentheyaredryandseedswillbebrittle.
Strip the leaves fromthestemsandcoolbeforeplacing
inanair-tightcontainer.Checkafterafewdaysandifthereisanycondensationtheywillneedfurtherdrying.
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STORAGE:
Storeherbs inopaque jarswithair-tight lids
inacooldarkplaceandretainextraflavourbycrushingorgrindingthemasyouneedthem.Donotstoreherbsinpaperbagsbecausetheoilswillbeabsorbedbythepapercausingflavourloss.Labelthejarsasherbscanbedifficulttorecogniseaftertheyaredried.
USING DRIED HERBS:
Onekiloofherbsdriesdowntoabout125gramssousesparingly.Someherbslikecorianderandbasilwilllosetheirflavourmorerapidlythanothersandsharpflavourdeteriorateswithage.
HERB TEAS: Useoneheapedteaspoonofdriedherbstoonecupofboiling
water.Letstandforfiveminutesandstrain.
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DRYING FLOWERS
DRYING TEMPERATURES: ULTRA FD100050°C SNACKMAKER FD500 Medium
CLASSIC FD300 - not suitable AVERAGE DRYING TIMES:6 to 12 hours
Here’satrulyinterestingusefortheEZIDRIandyouwillbesurprisedbythewonderfulresults.ByusingtheEZIDRIwithitscontrolledconditions,youwillfindthatallpartsoftheflowerdryquicklyandevenlythuseliminatingthemouldproblemcommonwhenusingotherdryingmethods.
Mostopen-centredflowersdrywell,likeroses,peonies,cornflowers,daisies,larkspuranddelphiniums.Theheadsofpeonies,sunflowers,camellias,evenmagnolias,canbedriedsuccessfullyusingspacerrings.
POT POURRI:
Whengatheringflowersforpotpourri,pickopenbloomspreferablyinthemorningafterthedewhasevaporated,choosingthemfortheircolour,formandfreshness.Cut
unblemished flower heads and aromatic leaves with secateurs. Strip
petalsfromlargerflowersandplaceonelayeroneachtfay,oruseoneortwospacerringsbetweeneachlayerofflowerheads.
Althoughmostpotpourrimixesuse rosepetalsor lavenderasabase,
therearelotsofotherflowerssuchas lilac,honeysuckle,
jasmineandscented leaves,
likegeranium,whichaddinterestandperfumetothepotpourri.Tightroseheadsshouldbeslitabout5mmatthecalyxandsliceeachlargecarnationheadintwotoensurethoroughdrying.
Mixwellafterdryingandincludesomespicestoaddamuskyscenttothemix.Afixativesuchasfreshorrisrootordriedcitruspeelhelpstoholdtheperfumeoftheflowerpetals.
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Storepotpourriinair-tightmetalorearthenwarecrocks,inacooldryplaceforuptoeightweeks.Stiroccasionally.Placeasmallquantityinabeautifulbowltobeenjoyeduntilitfadesandneedstobereplaced.
Anexoticpotpourricanbemadebydryingunripefruit,vegetables,nuts,conesanseedswhichcanthenbecombinedwithdriedsunflowers,calendulas,marigoldsorlargedaisies.
Red,greenandpurplechilliesofallshapesandsizescanbedriedwholeorslitdownoneside.Theymakeawonderfuldisplayinawoodenbowlorcombinedwithconesandnuts.
POT POURRI MIXES
The ingredientsandproportionsforpotpourriareamatterofpersonal
tasteanddependentonwhatisavailableinaparticularseason.
ALLRECIPESUSEDRIEDMATERIALS
Ageneralguideforproportionsofingredientsisasfollows:
4handfulsofherbsandflowers1-2tbsfixative(orrisrootordriedcitruspeel)1-2tbsmixedspicesOptional:afewdropsoffloweroil-usesparingly.
Inalargebowl,mixthedriedflowersandherbsgently.
Inaseparatesmallbowlcombine flower oil, fixative and spices. Blend
well and sprinkle evenly over
theflowermix,gentlycrushingsomeoftheherbs.Packthepotpourrilooselyinclean,tightly-coveredearthenwarejars.Storeinacool,darkplacefor6-8weekstakingcaretoshakeorstirthemixturetwiceaweekwhichallowsthepotpourrimixtureto“mellow”anditisthenreadyforusebyplacinginabowlwhichcomplementsthecoloursinyourpotpourri.
SWEET & SPICY POT POURRI
1cuprosepetals 1/2cuplavenderblossoms2tbsrosemary
2tbschamomile1/2cupgratedorangepeel
1tbscorianderseeds1tbswholecloves 1stickcinnamon,crumbled
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WINTER POT POURRI
10red&greenchillies 10sunflowers20larchcones
4magnoliaseedheads10almonds(unshelled)
10walnuts(unshelled)1cuplemonslices 1cuppearslices2tbsmixedspice
1cuplichen
KIWI MIX
1cupredtamarilloslices 1cupkiwifruitslices1cuporangeslices
1cuplarchcones1cupgreenchillies 1cupmacadamianuts
Thefruitandnutswerepickedgreenanddriedwithskinsintact.Slicethefruit5mmthickanddryallingredientsapprox.12hours.
POMANDER BALLS
Theseold-fashionedaromaticdelightsdryquicklyandeasilywhenplacedonatraywith
theadditionofoneormorespacer rings,dependingonthesizeof the
fruit.Apples,lemons,limesororangesallmakegoodpomanders.
Usingaskewer,punchholesevenlyallovertheskinofthefruitandpushawholecloveintoeachhole.Theskinshouldbecompletelycovered.Nowrolltheballsinthefollowingmixture,thoroughlycoatingit.
35gmscinnamon 35gmsgroundnutmeg1tsppowderedorrisroot
LetthePomanderBallsstandinthemixtureforseveraldaysturningoccasionally.Placetheballsonasolidsheetonatrayandaddtheappropriatenumberofspacerrings.Dryat40�Cuntilshrunkenandlightweight-approx.36hours.
Whendry,tiealongribbonorcordaroundeachoneorwrapinnettingandtiewithribbon.
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RECIpES
FRUIT SALAD
1/2
cupeachdriedkiwifruit,nectarine,pineapple,apricotsstrawberries,plums,peaches,apples4cupsofwaterorfruitjuice1/2cupbrandy(optional)
Reconstitute until soft and chill before serving.
• To make Conserve, mix 1 cup reconstituted fruit with 1 cup of
sugar Bring to the boil, stirring constantly. Boil until conserve
thickens.
TROPICAL FRUIT SALAD
1/2
cupeachdriedpineapple,mango,pawpaw,citrusfruit,coconut2tbscrystallisedginger21/2cupsorangejuice
Mixfruitsandginger,pouroverjuiceandmixgently.Letstanduntilfruitshavesoftened.Deliciousservedwithice-cream.
• Add a dash (or two) of orange liqueur.
APPLE, PINEAPPLE OR FEIJOA FRITTERS
1 cupdriedfruit 1cupwater1cupflour 1tspbakingpowder3tbspsugar
1egg1/3 cupmilk 1tspmeltedbutterpinchsalt
Soakfruitinthewateruntilreconstituted.Beateggandaddmilkandbutter.Addsiftedflour,bakingpowder,saltandsugarandbeattoasmoothbatter.Foldinfruit.Fryuntilbrownoneachside.Placeonpapertoweltodrain.
• Sprinkle with sugar and cinnamon.
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GLACÉ KIWIFRUIT, TAMARILLOS OR CITRUS FRUIT
1 kilofruit 1cupsugar2cupswater
Peelandcutfruitinto5mmslices.Addsugartowaterandbringtotheboil.COOLsyrupandplacefruitintoliquid.Leaveovernight.Gentlydrainandplacefruitonmeshsheetontrays.Dryat55�CorMediumforapprox.12-14hours.
• Dip one end in melted dark chocolate.
• Substitute 1/2 cup of creme de menthe liqueur for 1/2 cup
water.
TAMARILLO & KIWIFRUIT TRIFLE
2cupsdriedglacédtamarillos&kiwifruit2cupswater
sherry(totaste)1/3cupsliveredalmonds 1tamarilloroll-up1triflesponge
1cupvanillacustard
Reconstitutefruituntilsoft.Lineglassdishwithtamarilloroll-up.Addspongesprinkledwiththesherry;spoonoverthefruitandsyrup.Coverwithvanillacustardanddecoratewithsliveredalmonds.Chillbeforeserving.
• Use plum roll-up and brandy instead of tamarillo roll-up and
sherry.
PLUM CRUMBLE
11/2cupsdriedplums 1tbsbrandy2cupswater
1/2cupsugar2tbssagoorcornflourTopping:115gmsbutter 1/2cupbrownsugar
1/2cupflour 1/2cupcoconut
Reconstituteplumsinthewaterandaddsugar,sagoandcinnamon.Pourintopiedish.Mixbrownsugar,flourandbutteruntilcrumbly.Sprinkleonplumsandscattercoconutontop.Bakeat180�Cfor30minutes.
• The same recipe is great using apples, peaches or
apricots.
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FEIJOA ROLY POLY
13/4 Cupsflour 115gmsbutter1/4cupcoconut 3/4Cupmilk1/4cupsugar
2tbsorangejuiceandrind2tspbakingpowder 1/4tspsalt1feijoaroll-up
1cupwater
Breakroll-upintopiecesandreconstitutefor2minsin1cupofwaterinmicrowaveorletstandforapprox.15minutes.Siftflour,bakingpowderandsaltintoabowlandrubbutterintoituntilitislikefinebreadcrumbs.Addcoconut.Thensufficientmilktomakeastiffdoughthatcanberolledouttoarectangularshape,approx.20cms.Mixthefeijoaroll-upwithorangerind,juiceandsugar.Spreadoverthedough,leavingaborderallaround.Thenrolluplengthwiseandplacejoindowninabakingdish.Bakeat200�Cfor30minsuntilgolden.Servehotwithcustard,creamorice-cream.
• Try blackberry and apple roll-up which tastes like the
old-fashioned jam roly po/y.
CHRISTMAS FRUIT MINCE
3cupsdriedmixedfruitincludingapplesRindandjuiceof1lemon&1orange
1tspmixedspice1cupbrownsugar 1tspsalt1/2 tspgroundcloves
1tspcinnamon1/4cupbrandy,whiskyorrum 11/2tspgratednutmeg
Chopfruitinblender,addremainingingredientsandmixwell.Putintojarsandcover.Keepinrefrigeratororcool,darkplace.
• Use any type of left-over dried fruits from previous years or
make a tropical fruit mince using pineapples, coconut and papaya.
Freeze the dried fruit first. This makes it easier to chop in the
blender.
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CARROT NUT CAKE
2cupsboilingwater 2cupsdriedgratedcarrot2cupssugar
11/2cupsvegetableoil2cupssiftedflour 2tspbakingsoda2tspbakingpowder
1tspsalt3tspcinnamon 4eggswellbeaten1/2cupchoppedwalnuts
Pourboilingwateroverdriedcarrots.Letstand1/2hourtoreconstituteanddrainoffexcessliquid.Mixsugarandoiltogether.Adddryingredientsandeggs.Thenaddcarrotsandnuts.Pourintowell-greased,floured,caketin.Bakeat175�Cfor30-35minutes.Icewithcreamcheeseicingwhencool.
CREAMCHEESEICING:
250gmscreamcheese 125gmsbutter1tspvanilla 2cupsicingsugar
Beatcreamcheeseandbutteruntilfluffy;addvanillaandgraduallyaddtheicingsugar.Beatuntilsmoothandcreamy.Spreadicingovercakeandgarnishwithchoppedwalnuts.
PERSIMMON BREAD 1cupsugar 1cupoil 31/4cupsflour 4eggs
1cupdriedpersimmons 1tspsalt 11/2cupsboilingwater 2tspbakingsoda
1tspcinnamon,nutmeg&cloves 1/2cupcrushednuts
Reconstitutepersimmonsinhotwaterforfiveminutesandblend.Mixsugar,salt,oil,spices,eggsandsoda(dissolvefirstinquartercupwater).Addflourandnuts.Bakeintwogreasedloaftinsat180’Cforonehouroruntiltestsdone.Removefromtinsatonceandcoolonrack.
DRIED FRUIT SQUARES
200gmsbutter 1egg11/2cupsdriedkiwifruit
3largecupsricebubblesortamarillos1/2cupsugar 1cupwater
Reconstitutefruitinhotwaterforfiveminutes.Meltbutterandsugarinsaucepan,addegg,thendriedfruit.Cookfor5minutes.Addricebubbles.Putinflattinuntilset.Cutintosquaresandsprinklewithcoconut.Keepindeepfreezeuntilneeded.
• Try dried apple and apricot slices.
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BANANA CRUNCH BAR
100gmsbutter 2tbsphoney 1/2cuprawsugar 1/2cupcoconut
1cupwholegrainoats 1/2cupplainflour 1/2cupchopped 1tspbakingpowder
bananaroll-up
Meltbutter,sugarandhoneyinsaucepan.Stirinremainingingredientsandmixwell.Pressintogreasedspongerolltin.Bakeat175�Cfor15-20minutes.Cutwhilewarm.
BLACKBERRY & APPLE MUFFINS
1 cupbran 1tbsgoldensyrup1cupwholemealflour
1tspbakingsoda1blackberry&appleroll-up1tspmeltedbutter1cupmilk
Heatsyrup,milkandbutterandaddbakingsoda.Mixwithdryingredientsandfruitroll-uptoasoftconsistency,alittlesofterthanscones.Cookinpattytinsatl80�Cfor25to30minutes.
• Put roll-ups in the freezer to make them brittle so that they
will break and blend easily.
FRUIT LOAF
2cupssugar 2cupswater 60gmsbutter1tbsmixedspice 1/2cupmilk
31/2cupsself-raisingflour2cupsblendeddriedmixedfruits(apples,pears,tamarillos,kiwifruit,etc.)2eggs
Placefirstsixingredientsinpotandsimmer10mins.Cool;thenaddbeateneggsandflour.Mixwell.Bakeintwomedium-sizedloaftinsapprox.onehourat190�C.
BANANA & RUM DESSERT
2cupsdriedbananas 1/2cuprumDoublecream 2heapedtspbrownsugar
Coverthedriedbananaswithrumandwaterandaddbrownsugar.Cookinovenuntilsoft.Servewarmwithdoublecream.
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PLUM SPRITZER
1/4plumroll-up 1/4cupwater1largeglasssodawaterorlemonade
Breakplumroll-upintosmallpieces,mixwiththewaterandreconstitutebymicrowavingfortwominutes.Stirwellandcool.Combinewithsodawaterorlemonade.
• For a sharper flavour use rhubarb and apple roll-up.
BANANA SMOOTHIE
1cupmilk 1cupplainyoghurt1/2cupdriedbananaroll-up
1/2tspvanilla1tsphoney(optional)
Placeallingredientsinblenderandpuréeuntilthickandsmooth.Serveimmediately.
• Dried ripe bananas will never go crisp because of their high
sugar content. To add crispness keep them in the deep freeze.
• A nutritious delight for the children.
DRIED BRANDIED FRUIT
4cupsdriedfruit(kiwifruit,pineapple,peaches,apricots,pears,apples,citrusfruit,yellowtamarillosandfigs)2cupssugar2cupswater2cupsbrandyorrum
Placedriedfruitinlayersinalargeglassjar.Bringthewaterandsugartotheboil,stirringoccasionally.Coolandaddthebrandyorrum;stirwellandpouroverfruit.Donotpackthefruittothetopasitwillswellasitreconstitutes.Leaveforafewmonthsbeforeservingwithwhippedcreamandicecreamorcoldhamorpork.
• Use honey instead of sugar and substitute feijoas for
kiwifruit and tamarillos.
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CANDIED CITRUS PEEL
2cupspeel1cupwater1cupsugar
Barelycoverpeelwithwaterandgentlysimmer.Makeasyrupofwaterandsugar(usethewaterthepeelwascookedinprovidingitisnotbitter).Cookuntilallthewaterhasevaporatedstirringthemixtureoccasionallyuntilsyrupyandthick.Drainwell.Dryonmeshsheetsapprox.14-16hoursat55’CorMedium.Microwaverecipe:Makeasyrupofthewaterandsugar,addpeel,putintomicrowave,boil,thenturntomediumandcookuntilfruitissoftandclear.Drainwell,thendryasabove.
• Use figs cut into halves or quarters and simmer until fruit
looks clear (1-11/2 hours). Drain very well. Roll segments in
castor sugar, cinnamon or ginger, if desired.
PERSIMMON & CREAM CHEESE PIN WHEELS
1persimmonroll-up25gmscreamcheese
Lightlymashover-ripeastringentornon-astringentpersimmons,leavingtheskinson.Dryat55�CorMediumfor10-12hours.Coolandspreadthicklywithcreamcheese.Cutintopinwheelswithsharpknifeorscissors.
• Serve with coffee or pre-dinner drinks.
GRANNY SMITH MUESLI
1cupwholegrainoats 3apples1/2cupflakedalmonds
1tbshoney1tbsvegetableoil 1cupapricotyoghurtJuiceof1lemon
1/2tspsalt1/4 cupsesameseeds
Grateunpeeledapples.Placeinabowlwithotheringredientsandmixwell.Letstandfor20minutes.Placemixtureonlightlyoiledsolidsheets.Dryforapprox20hoursat55�CorMedium.Stiroccasionally.
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ORANGE & HONEY MUESLI
3cupswholegrainoats 1cuporangejuice1/2cupchoppeddriedfruit
1/2tspnutmeg1/2cupsunflowerseeds 2tbsliquidhoney1/2cupwheatgerm
Mixoats,fruit,wheatgerm,sunflowerseeds&nutmeg.Inasmallsaucepanheathoney&orangejuiceuntilitsimmers,stirringregularly.Pouroveroats,tossingtodampenallingredients.Dryonsolidsheetsat55�CorMediumforapprox.10hours.
• The longer the muesli is dried, the crisper it will be.
EDIBLE WREATHS
Thecentreslicesofunpeeledapplesandpearswhichshowthepipsandshapeofthefruitarebestforwreaths.Slicefruitvertically5mmthickanddiscardthefirstandlastsliceswhicharemainlypeelanddryat55’CorMediumfor8-12hours.Arrangeinacirclebystickingeachappleorpearslicetoapre-cutroundcardboardbackingormeshsheetwithadollopofmeltedchocolate.Thenaddanextrainnercircleortwo.Driedstrawberryandkiwifruitslicesaddcolourandwillhelptofillthegaps.Thecentreofthewreathcanbefilledwithatartanboworabowmadefromplumorstrawberryroll-up.Extrabackingcouldbeprovidedbyakiwifruitroll-upstuckontothemeshsheet,againwithmeltedchocolate.
• Make a heart-shaped wreath for Valentine’s Day or a
traditional wreath for Christmas Day. They are fun to make, look
decorative and are delicious to eat.
HEALTH ROLL-UP
1cupwholegrainoats2cupsapricotyoghurt2cupsripemashedbananas1/2
cupsliveredalmonds
Mixwellanddryapprox.16hoursat55�CorMedium. • Use 2 cups diced
fresh fruit instead of bananas
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DRIED FRUIT CHUTNEY
1/2cupdriedkiwifruit 1/4cupdriedonion1/2cupdriedpeaches
1/4cupdriedgrapes1/4cupdriedorangepeel
1tsppowderedginger1/2cupbrownsugar 1tspsalt1cupwhitevinegar
1cupwater1/8tspcayennepepper 1tspcurrypowder
Putallingredientsinsaucepan,bringtotheboilandsimmerforonehour.Thencool,bottleandsealtightly.
• Spread on crackers and top with a small wedge of Camembert
cheese.
TAMARILLO CHUTNEY1 cupdriedtamarillos 1/2cupdriedonions
1/4cupchoppedginger1/2cupdriedapples 3/4cupdriedgrapes
1/2cupdriedpineapple1cupwhitevinegar 1cupbrownsugar
2cupswater1tspmixedspice 1/8tspcayennepepper 1tspsalt
Putallingredientsintosaucepan,bringtotheboil,stirringuntilsugarhasdissolved.Boilslowlyforonehouruntilfruithasreconstitutedandthemixturethickens.Bottleandsealwhencold.
• Although the Chutney recipe used dried fruit, a combination of
fresh, dried and tinned fruit could be used but add less water.
This chutney is great with roast pork.
VEGETARIAN CURRY
1/2cupofthefollowingdriedfruitsandvegetables:
Pineapple,apple,kiwifruitTomatoes,redandgreencapsicums,onions1chilli(optional)
1tbscurrypowder2cupswaterorstock 2tbsflour2tbsbutter
Putcurrypowder,butterandflourinpanandstiroverlowheatuntilwellmixed.Adddriedfruit,vegetablesandstockandcookslowlyforatleastonehour.
• For extra flavour, make the day before serving. Try replacing
part of the liquid with coconut milk.
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TASTY BURGERS
1 kgmincedbeeforlamb12driedapricots1onionfinelychopped
1egg1cupchoppedwalnuts 2/3cupwhitewine1slicecrumbedbread
1/2tspgroundallspicesalt/peppertotaste1/4cupdriedpowderedtomatoes
Soakapricotsinwinefor10minutes.Drainandmixleftoverliquidwithtomatopowder.Addextrawineifneededtomakeconsistencyoftomatopaste.Combinemince,onion,nuts,apricotsandspicesandmixwell.Shapeintohamburgers,topwiththetomato/winemixtureandbake30minutesat150�Corcookoverlowheatonthebarbeque.
• Substitute minced pork and dried apples for beef or lamb and
apricots.
PUMPKIN SOUP
1kgpumpkin 2onionschopped2cupswater
2cloveschoppedgarlic2tspbeefstock 2tspsugar1/2tspgratednutmeg
2-3cupsmilksalt/pepper 1/2tspcurry(optional)
Peelandchoppumpkin.Cookpumpkin,onion,garlic,sugar,waterandstockuntilpumpkinistender.Puréethismixturewithmilkandseasonings.Coolanddryonlightlyoiledsolidsheetsat55�CorMediumforapproximately8hours.Thissoupcanbeleftinrollupformorbrokenupandblendedforinstantsoup.
• Most “thick’soups, such as leek, tomato and spinach, dry well
and easily blend into instant soup. To use, put 1 tbs of soup mix
into a mug of boiling water. This will reconstitute and be ready to
drink in a few minutes.
CORN FRITTERS
1/2cupsiftedflour 1cupdriedcorn1tspbakingpowder
1beatenegg1/4tspsalt Blackpeppertotaste1cupmilk
Simmer1cupdriedcornin1cupofmilkuntiltender,addbeatenegg.Siftflour,bakingpowder,saltandpepperandstirintocornmixtureandmixwell.Fryspoonfulsuntilgoldenbrownonbothsides.
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TACO CHIPS
1/4 cuponions 1/2cupredorgreenpeppers1cupgratedtastycheese
1/2tspcayennepepper1/4tspchillipowder
1choppedgarlicclove2cupstinnedcreamedcorn
Puréeallingredientsinblenderuntilsmooth.Spreadontolightlyoiledsolidsheetsanddryat55�CorMediumforapprox.10hoursoruntildryononeside.Carefullyturnoveranddryfor2hourslongeroruntilcrisp.Breakintochips.
POTATO CHIPS
Boilpotatoes,addsalt,pepperandenoughmilktomakeapurée.Donotaddbutterasitgoesrancid.Spreadonlightlyoiledsolidsheetsanddryat60�CorHIGHfor10-12hours.
DRIED TOMATOES IN FLAVOURED OIL
1/4cupvegetableoil 3clovescrushedgarlic1cupbarelydriedtomatoes
1smalldriedredchilliDriedsprigsofparsley,oreganoandrosemary
1cupvirginoliveoil
Insmallsaucepanheatvegetableoil.Addgarlic,
rosemaryandchilli.Cookuntilgarlicturnscrispand
goldentoflavourtheoil.Removefromheatandcool
toroomtemperature.Packtomatoesanddriedherbs intoclean1/2
litrejarandstraininflavouredoil,
discardingthecookedparticles.Addoliveoilto
covertomatoes.Closejarandstorerefrigeratedfor uptosixmonths.
• If tomatoes are too dry, they will not absorb oil. Try adding
cubed Feta cheese.
VINAIGRETTE USING DRIED TOMATOES IN FLAVOURED OIL
1/4cupdraineddriedtomatoes 2tbsvinegar6tbsoilfromdriedtomatoes
2tbscapersGroundblackpeppertotaste 1tbsparsley
Processuntilsmooth.Serveasadressingoverslicedmozzarellacheese,cucum-bersormixedgreensalad.Makes1/2cup.
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PESTO USING DRIED TOMATOES IN FLAVOURED OIL
1/2cupdraineddriedtomatoes 1cupwater1/2cupoilfromdriedtomatoes
2clovesgarlicGroundblackpeppertotaste
1/4cuppinenuts2tbsparmesancheese
Heatdriedtomatoesandwatertoboiling.Coverandsimmer10minutes.Draintomatoes.Reservecookingliquid.Inblendergrindtomatoesuntilfinelyminced.Addoil,pinenuts,garlic,saltandpepper.Processuntilsmooth.Stirinparmesancheeseandenoughreservedcookingliquidtomakeasaucyconsistency.Serveoverpasta.Willkeepinrefrigeratorinairtightcontainerforuptotwoweeks.Makes11/4
cups.
DRIED TOMATOES FOR PASTA
Placebarelydriedtomato,capsicumandaubergineslicesinajarinlayerswithgarlicandbasil.Repeatuntilthejariswellpacked,thenfillthejarwitholiveoil.
Touse:Drainoffvegetableslices,cutintothinstripsandcoverwithwhiteorredwinetosoften.Addoliveoilthevegetableswerestoredin,heatandmixwithpasta.Grateparmesanorromanocheeseontop.
• Add anchovies for a touch of the Mediterranean.
SOUTH AFRICAN BILTONG
1kgvenison 1tbscoarsesalt2tspsugar
1/2tspgroundblackpepper1tbsgroundcoriander 1/4cupvinegar
Slicemeat1Ommthickandcoverwithmarinadeovernight.Drainanddryonmeshorsolidsheetsat60�CorHighfor10-12hoursuntilstripsbendbutdonotbreak.
DENDENG MANIS
(SweetIndonesianStyleDriedBeef)
1kgtopsidebeef
250gbrownsugar1tbslaosorgingergrated1tbslemonjuice1tspsalt
3-4tbsgroundcoriander
Slicethebeef5mmthickacrossthegrainandaddthemarinade.Donotaddanywaterasthejuicesfromthebeefwilldilutethemarinade.Standovernight.Drainandplaceonmeshorsolidsheets.Dryat60�CorHighforapprox.8hours.
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MINCE ROLL-UP
500gmstopsidemince 2dicedonions6clovescrushedgarlic
4slicedtomatoes1/2tspchillipowder 2tsporegano
Fryallingredientswithoutoilfor5minutes,mashingandstirringwithwoodenspoonuntilbrownedallover.Spoonoutanyfat.Blendinfoodprocessoruntilthickandsmooth.Spreadontolightlyoiledsolidsheetsanddryat60’CorHighfor8-10hours.
Toreconstitute,addonecupwarmwatertooncupminceroll-upandsimmeruntilheatedthrough.Makesathick,nourishingsoup.
ARABIAN LAMB CHOPS
2kgsleanlambchops 5dicedonions1quince&gingerroll-up
1tbsoliveoil1tbscorianderorparsley
Dashblackpepper,cayenne,paprika,salt
Coverthechopswithspicesandonions.Heattheoilinaheavypanandcookchopsuntiltender.Drainoffanyfat.Addtheroll-upbrokenintosmallpiecesandcookafurther1/2hour.
• Serve with unsweetened yoghurt and boiled potatoes.
SWEET & SOUR PORK WITH RICE
500gmspork 2slicedapples 240gmstincrushedpineapple1tsprootginger
2slicedonions 100gmsgreenbeans2tbsbrownsugar 1tspcitricacid
1/2tspcurrypowder1/2tspturmeric 3tbscornflour
3tbsBistogravymixsalttotaste
Cutporkintosmallslicesorcubes,discarding
allfat.Cookwithsaltandgingeruntiltenderin
potoverlowheatwithlidon.Addvegetables,
fruitandotheringredientsandcookforone
houroverlowheat.Spreadonsolidsheetsand
dryat60�CorHighfor8-10hours.Stirafter afewhour’sdrying.
Toreconstitute,barelycoverwithwaterand
bringtotheboil,stirringconstantly.Simmer
for20minutesandserveonabedofrice.
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RICE:
Cook2cupsriceasdescribedonpackage.Placeonsolidsheetsanddryat55�CorMedium.Toreconstitute,addanequalamountofboilingwatertoriceandletsitforfiveminutes.
• All cooked stews, casseroles, tinned meals, spaghetti and
baked beans can be dried and reconstituted as described in the
Sweet & Sour Pork recipe. Meat should be cut into small cubes
or strips and minced meat is ideal.
PAUA OR ABALONE
Rawpauamaybedriedwholeorcookedinapressurecookerfor1-2hoursorboiledoverlowheatfor5-6hoursanddriedat60�CorHighforapprox.16-24hours.Toreconstitute,leavetosoakinwaterovernight.Rawslicedormincedpauaisdriedat60�CorHighforapprox.6-10hoursandwillreconstituteinacoupleofhours.
SQUID
Thoroughlycleansquidandremovetube.Cuttubeandtentaclesinto10mmpieces,steamblanchfor5minutesanddryat60�CorHighonmeshsheetsfor8-12hours.Toreconstitute,soakin1litrewaterand1/2tspbicarbonatesodauntiltenderoreatdry,astheJapanesedo.
DRIED FISH & SOUR CREAM DIP
1 cupsourcream 1/4tsppepper1/4cupmayonnaise
1tbschoppedparsley2tbslemonjuice
1cupdriedfish1clovecrushedgarlic
Stirtogethersourcream,mayonnaise,lemonjuice,garlic,pepperandparsley.Stirincrumbleddriedfish.Servewithcrispcrackers,potatochips,driedtomato,zucchiniorcucumberslices.
POWDERED HORSERADISH, GARLIC & GINGER
Scrubandchop,thenmince.Placeonsolidsheetsanddryat50�CorMediumfor3-5hours.PowderinafoodprocessorandreturntotheEzidriifstilldamp.Coolandplaceinanair-tightjarinacool,darkplace.
Touse,take3tspsofhorseradish,barelycoverwithwhitevinegar,letstanduntilthevinegarhasbeenabsorbedthenmixin1/2cup
ofsourcream.Servewithroastbeef.
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TROPICAL HEALTH BARS
1cuppeanutbutter 1/2cuphoney1cuppowderedmilk
1/2cupsesameseeds2cupsdriedpineapple,mango&banana,finelychopped
Combinepeanutbutter,milkandhoneyuntilwellblended.Thenaddfruitandsesameseedsandmixwell.Pressmixtureinto20cmtinandcutintosmallsquares.Carefullyremovesquaresfromtinandplaceonmeshsheet.Dryat60�CorHighforapprox.6hoursoruntilfirm.
• Health bars taste great with any combination of dried
fruits.
MIXED FRUIT BALLS
2cupsmixeddriedfruit
1/2cupsweetenedcondensedmilk1/2cupcrushedalmonds 1/2cupcoconut
Combinemixedfruitandalmonds,pourinmilkandmixwell.Chillfortwohoursandthenshapeinto15mmballsandrollincoconut.Dryat60�CorHighforap-prox.5hoursoruntilcrispontheoutside.Storeinanair-tightjarortin.
• Use last season’s excess dried fruit blended in a food
processor.
PEANUT BUTTER BITES
1cupcoconut 2cupschoppeddriedappleslices1/2cuppeanutbutter
1tspvanilla
Combineallingredientsandmixwell.Shapeinto15mmballsanddryat60�CorHighforapprox.5hoursoruntilcrispontheoutside.
• Use chopped banana roll-up instead of apples.