Saturn ST-FP8504 New [3/24] Artichoke cut it to stripes 3 4mm thick ness
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Saturn ST-FP8504 New [3/24] Artichoke cut it to stripes 3 4mm thick ness

Saturn ST-FP8504 New [3/24] Artichoke cut it to stripes 3 4mm thick ness
4
- Greens 40°
- Bread 40-50°
- Yoghurt 45°
- Vegetables 50-55°
- Fruit 55-60°
- Meat, Fish 65-70°
NOTE: dry products following the
guidelines of this manual.
5. When you finish using the
appliance turn it off by putting the
switch to the position "OFF". Let the
products cool down. Put dried products
into a container/package for keeping
food and put it into a freezer.
6. Unplug the appliance.
NOTE: it is recommended to put all 5
sections on to the appliance during
using it, no matter how many sections
are empty.
Examples:
1. The products are on the first upper
section, other 4 section are empty.
Make sure that the upper lid is on the
appliance.
2. The products are on the first 2
sections, other 3 sections are empty.
Make sure that the upper lid is on
appliance.
ADITIONAL INSTRUCTION
W a s h p r o d u c t s b e f o r e p u t t i n g i n t h e
appliance. Do not put wet products into
appliance, rub it dry.
ATTENTION! D o n o t p u t s e c t i o n s w i t h
products if there is water in it.
Cut off the spoiled parts of products.
Slice the products in such a way to
situate it freely between the sections.
The duration of drying products depends
on the thickness of pieces into which it
is sliced etc.
You can change the position of the
sections if not all products on it dried
well. You can put upper sections down,
closer to power base, and lower sections
you can put it place of upper sections.
Some of the fruit can be covered by its
natural protective layer and that is why
the duration of drying may increase. To
avoid this matter it is better to boil
products for about 1-2 minutes and
than put it to cold water and rug after
that.
NEED TO KNOW! THE DURATION OF
D R Y I N G S T A T E D I N T H I S I N S T R U C T I O N
I N A P P R O X I M A T E .
The duration of drying depends on the
temperature and humidity of the room
the level of humidity of products,
thickness of the pieces etc.
D R Y I N G F R U I T
· Wash the fruit.
· Take out the pit and cut off the
spoiled parts.
· Slice into pieces which you can
place freely between the sections.
· You can put the fruit down to
natural lemon or pine apple juice not to
let them fade
· I f y o u w a n t y o u r f r u i t t o s m e l l
pleasantly, you can add cinnamon or
coconut swift.
D R Y I N G V E G E T A B L E S
· Wash the vegetables.
· Take out the pit and cut off the
spoiled parts.
· Slice into pieces which you can
place freely between the sections.
· I t i s b e t t e r t o b o i l v e g e t a b l e s f o r
about 1-5minutes and than put it to cold
water and than rug dry.
DRYING MEDICINAL PLANTS
· I t i s r e c o m m e n d e d t o d r y l e a f s ,
propagules.
· After drying it is better to put
medicinal plants in paper bags or glass
cans and place it in dark cool place.
S T O R A G E O F D R Y E D FRUIT
· Containers for storage of the dried
products should be clean and dry.
· For better storage of dried fruit use
glass containers with metal lids and put
it into a dark dry place where the
temperature should be 5-20 degrees.
· D u r i n g f i r s t w e e k a f t e r d r y i n g i t i s
better to check if it is any moisture in
container. If yes, it means that products
are not dried well and you should dry it
again.
ATTENTION!D o n o t p l a c e h o t p l a c e
hot and even warm products into
containers for its further storage.
PRELIMINARY PREPARING OF THE
F R U I T
Preliminary preparing of the fruit saves
its natural color, taste and flavor.
Below you can see some useful
recommendations how is better to
prepare fruit for drying:
Take ¼ glass of juice (natural
preferably).Remember that the juice,
which you take, should correspond to
the fruit which you prepare .For
example for preparing apples you
should take apple juice.
Mix the juice with 2 glasses of water.
Than immerse preliminary processed
fruit (see “table of preparing the fruit for
drying” into prepared liquid for 2 hours.
TABLE OF PREPARING THE FRUIT
F O R D R Y I N G
5
Name
Preparing
Condi-
tion
after
drying
D u r a
tion
of
dry-
ing
Apricot
Slice it and
take out
the pit
Soft
13-28
Orange
peel
Cut it to
long
stripes
Fragile
6-16
Pine
apple
(fresh)
Peel it and
slice into
pieces or
square
parts
Hard
6-36
Pine
apple
(tinned)
Pour out
the juice
and dry it
Soft
6-36
Banana
Peel it and
slice to
round
pieces(3-
4mm
thickness)
Crispy
8-38
Grapes
No need to
cut it
Soft
8-26
Cherry
I t i s n o t
necessary
to take out
the pit(you
can take it
out when
cherry is
half-dried)
Hard
6-36
Pear
Peel it and
slice
Soft
8-30
Fig
Slice it
Hard
6-26
Cranber-
ry
No need to
cut
Soft
6-26
Peach
Cut into 2
pieces and
take out
the pit
when the
fruit is
half-dried
Soft
6-26
D a t e -
fruit
Tale out
the pit and
Hard
6-26
slice
Apple
Peel it,
take out
the heart,
slice it into
round
pieces or
segments
Soft
NOTICE: Time and ways of preliminary
processing of the fruit, which are
describedin the table only fact-finding.
Personal preferences of customers can
differ of the described in the table.
PRELIMINARY PREPARING OF THE
VEGETABLES
1. I t i s r e c o m m e n d e d t o b o i l g r e e n
beans, cauliflower, broccoli, asparagus
and potato, because those vegetables
often are preparing for first and second
dishes, it saves its natural color.
How to boil: put the preliminary
prepared vegetables into a saucepan
with boiling water for about 3-5
minutes. Than pour out the water and
put vegetable into the appliance.
2. I f y o u w a n t t o a d d a s m a c k o f
lemon to green beans, asparagus etc.,
j u s t p u t i t i n t o a l e m o n j u i c e f o r a b o u t 2
minutes.
NOTICE: THE RECOMMENDATIONS
ABOVE ARE ONLY FACT-FINDING AND
IT IS NOT NECESSARY TO FOLLOW
THEM.
TABLE OF PREPARING THE
VEGETABLES FOR DRYING
Name
Prepa-
ring
Condi-
tion
after
drying
Du-
ra-
tion
of
dry-
ing
Artichoke
Cut it to
s t r i p e s ( 3
-4mm
thick-
ness)
F r a g i l e
5-13
Egg-plant
Peel it
and slice
it into
pieces(6-
12mm
thick-
ness)
Fragile
6 - 1 8
Broccoli
Peel it
and cut
Fragile
6 - 2 0

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