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Idiomas disponibles
Idiomas disponibles
Cabbage
Trim and cut
into
1/8-inch
strips.
Cut
core into 1/4-
inch strips
Onions
Slice thinly or
chop
Peas
Blanch
for
to 5 minutes
Peppers
Cut
into
1/4-
inch strips or
rings. Remove
seeds
Potatoes
Slice, dice or
cut.
Steam
blanch 8 to 10
min.
Rhubarb
Remove outer
skin and cut
into
1/8-inch
lengths
Spinach
Steam
blanch
until wilted
Tomatoes
Remove
skin.
Cut in halves
or slices
Zucchini
Slice into 1/4-
inch pieces
PRETREATMENT OF MEAT, FISH, POULTRY AND GAME
Pretreatment of meat, fish, poultry and game is imperative to use
and necessary for customer's health saving. For effective drying
use only very lean meats (without fat).
It is recommended to marinate meat before drying to keep natural
flavor to the meat and also to tenderize it. The marinade
should contain salt, which helps extract water from the meat and
also helps preserve it.
leathery
6-14
brittle
8-14
3
brittle
8-14
brittle
4-14
brittle
8-30
no moisture
8-38
brittle
6-16
leathery
8-24
brittle
6-18
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Standard marinade:
1/2 cup of soy sauce / 1-1/4 tea spoon of salt
1/2 cup soy sauce / 1 clove garlic, mashed
2 table spoons of brown sugar / 2 table spoons of ketchup
1/2 teaspoon of onion powder / 1/2 teaspoon of dried pepper
Teriyaki marinade
1 cup of Teriyaki sauce
1 teaspoon of mashed garlic
Mix all the ingredients well.
POULTRY
All poultry must be cooked before drying. Steaming or roasting
are the best methods.
Dry approximately 2-8 hours or until all moisture has been
removed.
FISH
It is recommended to steam the fish before dehydrating or to
bake it (pre-heat your conventional oven to 200°C and bake for
20 minutes or until fish is flaky).
Dry approximately 2-8 hours or until all moisture has been
removed.
MEAT/GAME
Cook (roast or steam), cut into small cubes and place in the
appliance.
Dry approximately 2-8 hours or until all moisture has been
removed.
VERDURE
The verdure should be sorted out. Roughed and yellowed pieces
must be removed. Then wash the verdure out. Tie prepared ver-
dure in a bun and place in the appliance. Drying time will vary
depending upon size and type of verdure.
Dry for approximately 2-6 hours.
HERBS
Rinse and shake off excess water. Remove dead or discolored
herbs. You should leave herbs on the stem and remove when
drying has been completed. Spread herbs loosely on tray. Drying
times will vary according to size and type.
Dry for approximately 2-6 hours.
BREAD
Slice bread (without crust) to small pieces. Spread bread pieces
loosely on tray.
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