WOLSTEAD PRO 10 TRAY DEHYDRATOR OWNER’S MANUAL10
• Blanching is used primarily to prepare fruits and vegetables for dehydrating that
have skins that will toughen during drying. This process helps lock in the colour
and avour as well as soften the skin of grapes, cherries, prunes and plums.
• Blanching is faster than steaming but many nutrients are lost in the blanching
water. lt is not recommended for chopped or shredded vegetables, which would
easily overcook during blanching.
• Water blanching: To blanch, place prepared vegetables in a pot of boiling water
for three to ve minutes only. Strain and pat dry and place vegetables in the
dehydrator.
• Steaming: Put ve to eight centimetres of water in a saucepan and bring to a boil.
Place the food into the steamer basket, place over the saucepan and cover. Steam
food for approximately ve minutes, then remove and place on the dehydrator
shelf.
• Nuts and seeds: Nuts and seeds contain phytic acid and enzyme inhibitors. Phytic
acid is biologically necessary, as it helps safeguard the nut or seed until proper
growing conditions are present and germination can occur.
• Prepare your nuts and seeds by soaking them in warm water (ltered is best)
and one tablespoon of salt to every two cups of raw nuts or seeds.
• This will neutralise many of the enzyme inhibitors and increase the
bioavailability of many nutrients, especially B vitamins.
• Within seven to 24 hours (depending on the seed or nut), many of the enzyme
inhibitors will have broken down.
• NOTE: linseed, axseed and chia seeds are not suitable for soaking.
• Cashews can only be soaked for three to six hours as they have already been
heated to rid them of the naturally occurring toxic oil, cardol.
• Grains: For best results with dehydrating grains you will need to sprout them
beforehand, this is especially necessary when making sprouted our. The
sprouting process occurs over a period of two to three days, depending on the
humidity of the surrounding air, and will involve soaking, draining and rinsing
your wheat berries in ltered water every six to eight hours. You will need to
ensure the wheat berries are covered with a mesh or cheesecloth and set at an
angle to allow an even circulation of air for fermentation to take place.
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