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MT-1953 Green/Jade
Руководство по эксплуатации Страница: 12

Marta MT-1953 Green/Jade [12/19] Recipes

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

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 70°C and turn on the dehydrator for 6 - 10 hours.

Use as many food trays as necessary.

Marta MT-1953 Green/Jade [12/19] Recipes

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