CTP Combitherm
MN-35948
•
Rev 16
•
10/18
•
Combitherm® CT PROformance™ Series Operator’s Manual
•
35
Dehydration Mode Chef Operating Tips
• Place a silpat or other silicon liner on each cooking tray. Do
not use liners made of parchment or paper.
• All food items should be well spaced and placed flat on the
cooking tray.
• Allow dehydrated food items to cool fully before removing
them from the cooking tray.
• Many food items benefit from processing before
dehydration. Examples include:
■■
Puree vegetables, then dehydrate in an even, thin layer
to create papers and powders.
■■
Cut fruit into thin slices and dip in a simple syrup prior to
dehydration.
■■
Mix pureed items prior to dehydration to create new
flavor profiles.
■■
Pre-cook vegetables such as carrots before pureeing and
dehydrating.
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