Stingray ST-FD727A Инструкция по эксплуатации онлайн [12/15] 904778
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Stingray ST-FD727A Инструкция по эксплуатации онлайн [12/15] 904778

Stingray ST-FD727A Инструкция по эксплуатации онлайн [12/15] 904778
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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 tr ay 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.
CLEANING AND MAINTENANCE
Before cleaning check if the appliance is unplugged and cool down.
Clean the body of the appliance with the help of a wet sponge and than rug it dry.
Wash the drying trays and the lid in warm soapy water.
Clean the heating and ventilation with a damp cloth and wipe dry.
Do not use metal brushes, abrasive and rigid purifier for cleaning the appliance, because it can damage the surface.

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