Marta MT-1954 Vinous/Garnet Руководство по эксплуатации онлайн [12/19] 558780
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Marta MT-1954 Vinous/Garnet Руководство по эксплуатации онлайн [12/19] 558780

Marta MT-1954 Vinous/Garnet Руководство по эксплуатации онлайн [12/19] 558780
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TABLE OF PREPARING VEGETABLES FOR DRYING
Name
Preparing
Condition after drying
Duration of drying
Artichoke
Cut it to stripes（3-4mm thickness）
Fragile
5-13
Egg-plant
Peel it and slice it into pieces（6-12mm thickness）
Fragile
6-18
Broccoli
Peel it and cut it。Steam it for about 3-5min）
Fragile
6-20
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.

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