Lumme LU-1853 red ruby Инструкция по эксплуатации онлайн [12/35] 645973

Lumme LU-1853 red ruby Инструкция по эксплуатации онлайн [12/35] 645973
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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
Name
Preparing
Condition after drying
Duration of drying
Apricot
Slice it and take out the pit
Soft
13-28
Orange peel
Cut it to long stripes
Fragile
8-16
Pine applefresh
Peel it and slice into pieces or square parts
Hard
6-36
Pine appletinned
Pour out the juice and dry it
Soft
6-36
Banana
Peel it and slice to round pieces3-4 mm
thickness
Crispy
8-38
Grapes
No need to cut it
Soft
8-38
Cherry
It is not necessary to take out the pityou can
take it out when cherry is half-dried
Hard
8-26
Pear
Peel it and slice
Soft
8-30
Fig
Slice it
Hard
6-26
Cranberry
No need to cut
Soft
6-26
Peach
Cut into 2pieces and take out the pit when the
fruit is half-dried
Soft
10-34
Date-fruit
Take out the pit and slice
Hard
6-26
Apple
Peel it. Take out the heartslice it into round
pieces or segments
Soft
4-15
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.
TABLE OF PREPARING VEGETABLES FOR DRYING
Name
Preparing
Condition after drying
Duration of drying
Artichoke
Cut it to stripes3-4mm thickness
Fragile
5-13
Egg-plant
Peel it and slice it into pieces6-12mm thickness
Fragile
6-18
Broccoli
Peel it and cut itSteam it for about 3-5min
Fragile
6-20
Mushroom
Slice it or dry it wholesmall mushrooms
Hard
6-14
Green beans
Cut it and boil till become transparent
Fragile
8-26
Vegetable
marrows
Slice it into pieces6 mm thickness
Fragile
6-18
Cabbage
Peel it and cut into stripes3mm thicknessTake out the heart
Hard
6-14
Brussels sprouts
Cut the stems into 2 pieces
Crispy
8-30

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