Stingray ST-FD711B Инструкция по эксплуатации онлайн [12/15] 904762
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Stingray ST-FD711B Инструкция по эксплуатации онлайн [12/15] 904762

Stingray ST-FD711B Инструкция по эксплуатации онлайн [12/15] 904762
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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
BEEF JERKY
Ingredients:
Beef – 500g.
Soy sauce – 100ml.
Spicy tomato sauce – 20g.
Seasonings
Rinse meat. Trim all visible fat from meat. Slice into 0, 5 cm thick strips. Combine all remaining ingredients in a bowl and mix with beef strips. Cover and refrigerate
6 - 8 hours or overnight. Then drain off all excess marinade. Spread beef strips on every food tray and cover with the dehydrator’s lid. Set temperature to 75°C and
turn on the dehydrator for 6 - 10 hours.
Use as many food trays as necessary.
FISH JERKY
Ingredients:
Cod fillet – 500g.
Lemon juice – 50ml.
Salt – 50g.
Ground black pepper
Rinse fish. Dry on a paper towel and cut into 0, 5 cm thick strips. Combine all remaining ingredients in a bowl and mix with fish strips. Cover and refrigerate 4 - 6
hours. Then drain off all excess marinade. Spread fish strips on every food tray of the dehydrator and cover with lid. Set temperature to 75°C and turn on the
dehydrator for 6 - 10 hours.
Use as many food trays as necessary.
TURKEY JERKY
Ingredients:
Turkey fillet – 500 g.
Garlic – 30g.
Cognac – 50ml.
Salt – 30g.
Sugar – 20g.
Paprika powder
Rinse turkey. Dry on a paper towel and cut into 0, 5 thick strips. Fine grate garlic.
Combine all ingredients in a bowl together with turkey strips. Cover and refrigerate 4 - 6 hours. Then drain off all excess marinade. Spread turkey strips on every
food tray of the dehydrator and cover with lid. Set temperature to 75°C and turn on the dehydrator for 6-10 hours.
Use as many food trays as necessary.
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.
APRICOT JELLY
Ingredients:
Apricots – 600g.
Sugar – 100g.
Water – 100ml.
Vanilla sugar – 1g.
Sugar powder
Cut washed and stoned apricots into small cubes. Combine cubed apricots, sugar and water in a pot. Simmer 1 hour stirring constantly, and then mix with blender.
Add vanilla sugar and simmer stirring constantly until smooth and thick. Use dehydrator trays with greased parchment paper on the bottom. Pour 1 – 1,5cm thick
layer of apricot puree on paper and cover with lid. Set temperature to 50 °C and turn on the dehydrator for 4 – 6 hours. Refrigerate 3 – 4 hours and then cut into
pieces and sprinkle with sugar powder. Use as many food trays as necessary.
FRUIT LEATHER
Ingredients:
Prunes – 500g.
Honey – 100g.
Cut stoned prunes into halves. Combine halved prunes with honey in a pot and mix with blender until smooth. Use dehydrator tray with greased parchment paper
on the bottom. Pour 3 – 5mm thick layer of fruit puree on paper and cover with lid. Set temperature to 50 °C and turn on the dehydrator for 10 – 12 hours. Carefully
peel the leather from the parchment paper, cut and shape into rolls. Use as many food trays as necessary.

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