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Well, I'm experimenting with my round dehydrator and this is what I've found so far:
1. You can use plastic wrap or parchment paper in place of the Teflex.
2. If only using one tray (as I've been, doing small experiments), the food should be on the bottom tray closest to the heating element. I'm assuming with more trays being used they'd have to be rotated regularly.
I've been having the settings at Upper Vent 3, Lower Vent 2, as my manual recommends that for things like eggplant (used in the Raw-violi recipe) and fruit roll ups (which I considered to be similar to crackers).
The recipe book I'm using often recommends dehydrating at a higher heat first, then a lower one, such as 145 degrees for 2-3 hours, then 115 degrees for 6-8 hours.
Putting the food in the middle of the stack, I found it easily took twice that amount of time. But now that I now to put it at the bottom, perhaps the time will be similar.
I made my entire batch of crackers, but still have some Raw-violi. I will make the Raw-violi with what I now know and see how long it takes compared to what the book says. I will let you know what I find out.
Having some kind of "flooring" for the food (plastic or parchment paper) is critical for crackers. I found it was not really necessary for the Raw-violi, and in fact made the dehydrating time longer.
As I learn more, I will update here! Together we'll figure it out!
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