Praparation And Drying Times - Klarstein 10028437 Manual Del Usuario

Preparation and Drying Times
Meat Preparation Table (Set temperature from 63-68°C)
Meat Preparation
Beef Jerky Lean flank or round steak slices about 2.5 to
3.5 cm thick.
Fruit Preparation Table (Set temperature: 57°C)
Fruit Preparation
Apples Pare, core and cut slices or rings.
Aprocots Clean, cut in halves or in slices.
Bananas Peel and cut into 1 cm slices.
Berries Cut strawberries into 1 cm slice. Other berries
whole.
Cherries Pitting is optional, or pit when 50% dry.
Cranberries Chop or leave whole.
Dates Pit and slice.
Figs Slice.
Grapes Leave whole.
Nectarines Cut in half, dry with skin side down. Pit when
50% dry.
Orange Rind Peel in long strips.
Peaches Pit when 50% dry. Halve or quarter with cut side
up.
Pears Peel and slice.
Vegetable Preparation Table (Set temperature: 52°C)
Vegetable Preparation
Artichokes Cut into 0.8 cm strips. Boil about 10 minutes.
Aspargus Cut into 2.5 cm pieces. Tips yield better product.
Beans Cut and steam blanch until translucent.
Beets Blanch, cool, remove tops and roots. Slice.
Brussel Sprout Cut sprouts from stalk. Cut in half lengthwise.
Broccoli Trim and cut. Steam tender, about 3 to 5 min.
Cabbage Trim and cut into 0,3 cm strips. Cut core into 0,6 cm
strips.
Carrots Steam until tender. Shred or cut into slices.
Cauliflower Steam blanch until tender. Trim and cut.
Dryness Time
Slightly chewy 6-15 hours
but not brittle
Dryness Time
pliable 5-6 hours
pliable 12-38 hours
crisp 8-38 hours
dry 8-26 hours
pliable 8-34 hours
pliable 6-26 hours
leathery 6-26 hours
leathery 6-26 hours
pliable 8-38 hours
pliable 8-26 hours
brittle 8-16 hours.
pliable 10-34 hours
pliable 8-30 hours
Dryness Time
brittle 6-14 hours
brittle 6-14 hours
brittle 8-26 hours
brittle 8-26 hours
crispy 8-30 hours
brittle 6-20 hours
leathery 6-14 hours
leathery 6-12 hours
leathery 6-16 hours
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