Marta MT-1947 Лиловый аметист Инструкция по эксплуатации онлайн [11/19] 590926

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Temperature mode advices:

- Herbs 35°

- Yoghurt/Proving 40°

- Mashrooms 50-55°

- Vegetables 50-55°

- Fruit 55-60°

- Meat, Fish 65-70°

 ATTENTION! Do not put sections with 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.

 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 DRYING STATED IN THIS INSTRUCTION IS APPROXIMATE. The duration of drying depends on the temperature and humidity of the room the level

of humidity of products, thickness of the pieces etc.

DRYING FRUIT

Wash the fruit.

Take out the pit and cut off the spoiled parts.

Take out the pit and cut off the spoiled parts.

Slice into pieces which you can place freely between the sections. · It is better to boil vegetables for about 1-5minutes and than put it to cold water and than rug dry.

STORAGE OF DRYED 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. During first week after drying it is 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! Do not place hot place hot and even warm products into containers for its further storage

TABLE OF PREPARING THE FRUITS FOR DRYING