Brayer BR1905 Инструкция по эксплуатации онлайн [8/60] 811591
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Brayer BR1905 Инструкция по эксплуатации онлайн [8/60] 811591

Brayer BR1905 Инструкция по эксплуатации онлайн [8/60] 811591
8
EN
• Use lemon, orange, or lime juice to preserve the natural
color of the fruit. Place the cut fruit pieces into juice for
2-4 minutes, remove them, dry them, and put them onto
the grids (3).
• To enhance the avor of the fruit, use natural juice
from the fruit to be dehydrated, e. g., apple juice for the
apples. Dilute 50-60 ml of the juice in 400 ml of boiled
water, place the cut fruit pieces into the diluted juice for
about 1-2 hours, remove the fruit, dry it, and lay it out
on the grids (4).
Preprocessing of vegetables
• Pretreat the vegetables to avoid avor change in
course of dehydration.
• You can either steam or microwave the vegetables,
these pretreatments are more preferable than scolding.
• When using the food steamer, place the vegetables
on the upper tray of the steamer, heat them for 2-3
minutes, and put the vegetables onto the grids (3).
• Put the vegetables into a microwave-ready container,
add some water. Cover the container with the lid and
put it into a microwave oven. Set the operation time
to the «quarter» of the boiling time for vegetables
specied in your microwave oven manual. Place the
pretreated vegetables onto the grids (3).
• You can place the cut vegetables into boiling water for
2-4 minutes, remove them and put back onto the grids
(3).
Fish and meats drying suggestions
• Use only fresh sh and fat-free lean meat, such as beef
and poultry.
• Preprocessing is mandatory before drying sh and
meat – it will protect your health. Make sure to
marinate or boil the foods before dehydration.
• Dried sh and meats can be used for making soups
and main courses.
• Soak the dried sh or meat in water or broth for about
one hour before cooking.
Meat marinade recipe:
- 100 ml soy sauce
- 1 tea spoon shredded garlic
- 2 table spoons tomato paste
- salt and spices to taste
Drying meats
• Cut the beef and poultry meat along the tendons into
small slices. Let the meat marinate for 2-3 hours,
then remove it, let it dry, and place onto the grids (3).
• Meat dehydration time – from 8 to 15 hours under
dehydrator temperature of 60-70ºС.
• Keep the dried meat in an airtight container.
Do not store it for longer than 2 weeks under
room temperature, or longer than 3 months in a
refrigerator.
Drying sh
• Only use fresh sh for drying, do not use frozen sh.
• Remove the bones from the sh then cut it into
pieces.
• Put the pieces of sh into salted water (100 g of salt
to 1 liter of water), put the sh in the container into a
instr BR1905.indd 8instr BR1905.indd 8 27.02.2023 12:34:2927.02.2023 12:34:29

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