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Инструкция по эксплуатации Страница: 17

Stingray ST-FD731A — как правильно обрабатывать овощи и мясо для сушки [17/21]

Stingray ST-FD731A Инструкция по эксплуатации онлайн [17/21] 904759

Mushroom

Slice it or dry it whole（small mushrooms）

Hard

6-14

Green beans

Cut it and boil till become transparent

Fragile

8-26

Vegetable

marrows

Slice it into pieces（6 mm thickness）

Fragile

6-18

Cabbage

Peel it and cut into stripes（3mm thickness）Take out the heart

Hard

6-14

Brussels sprouts

Cut the stems into 2 pieces

Crispy

8-30

Cauliflower

Boil till it becomes soft

Hard

6-16

Potato

Slice it . boil for about 8-10min

Crispy

8-30

Onion

Slice it into thin round pieces

Crispy

8-14

Carrot

Boil till becomes soft .Shred it or slice into round pieces .

Crispy

8-14

Cucumber

Peel it and slice into round pieces(12mm thickness)

Hard

6-18

Sweet pepper

Cut it to stripes or to round pieces(6mm thickness).Take out the

heart

Crispy

4-14

Piquant pepper

No need to cut it

Hard

8-14

Parsley

Put the leafs into sections

Crispy

2-10

Tomato

Peel it. Cut it into pieces or into round pieces.

Hard

8-24

Rhubarb

Peel it and slice it into pieces(3mm thickness)

Loss of humidity in a vegetable

8-38

Beetroot

Boil it ,let it cool down .cut off the roots and the tops. Slice it to

round pieces.

Crispy

8-26

Celery

Slice it into pieces(6mm thickness)

Crispy

6-14

Spring onion

Shred it

Crispy

6-10

Asparagus

Slice it into pieces(2.5mm thickness)

Crispy

6-14

Garlic

Peel it and slice into round pieces

Crispy

6-16

Spinach

Boil till it becomes fade

Crispy

6-16

NOTICE: Time and ways of preliminary processing which are described in the table only fact-finding. Personal preferences of customers can differ of the described in the table.

MEAT, FISH, POULTRY AND GAME ANIMALS.

Preliminary preparing of the meat is indispensable and necessary for saving health of customer. Use meat for effective drying. It is recommended to pickle the meat before drying for saving its natural

taste and to make the meat softer. It is necessary to add salt to a pickle, it helps to remove the water out of the meat and save it better.

RECIPES

FERMENTED MILK PRODUCTS (YOGHURT, SOUR CREAM ETC.)

Ingredients:

Milk, cream, baked milk – 1 l.

Yoghurt culture – 1 bag.

Combine ingredients in a clean bowl in proportions according to directions on the bag with yoghurt culture. Mix and pour the mixture into cups. Set one food tray on

the base of the dehydrator and place cups inside. Cover with lid and set temperature to 40°C. Turn on the dehydrator for 6 – 12 hours depending on the yoghurt

culture manufacturer’s directions. Refrigerate for 3 hours.

DRIED FRUIT AND SHELLED WALNUTS SNAK

Ingredients:

Dried apricots – 150g.

Dried prune – 150g.

Pignolia nuts – 50g.

Shelled walnuts – 50g.

Wash dried fruits, dry on paper towel and finely chop with blender. Finely crush nuts. Combine all prepared ingredients in a bowl. Shape the mix into snack bars of

preferable size.

Set the food tray on the base of the dehydrator and spread snack bars inside. Cover with the lid. Set temperature to 50 - 70°C and turn on the dehydrator for 6 – 10

hours or overnight.

Use as many food trays as necessary.

Stingray ST-FD731A — как правильно обрабатывать овощи и мясо для сушки [17/21]

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