MPM MSG-01 Instrucciones De Funcionamiento página 16

GB EN
3. Put the appliance lid incorporating the motor onto the last placed sieve.
4. Insert the plug into the socket.
5. Switch on the appliance by means of the switch incorporated on the lid.
NOTE:
The appliance can be also used for drying of larger pieces
of products.
In such case the sieves should be positioned with inlet
openings oriented alternatively to each other. Therefore
the usable space of the drier will be increased.
1. Always thoroughly wash the products before their placing in the drier.
2. Any food products should be cut in a manner enabling their freely arrangement between
uniformly oriented sieves.
3. Drying time depends on the properties of individual products, thickness of slices etc.
4. In case of non-uniform drying of products, individual sieves should be relocated – upper sieves
should be replaced by bottom ones and vice versa.
5. In order to avoid brown colour of fruit to be dried, the fruit can be sprinkled with lemon or
pineapple juice..
6. Some vegetables or fruit can be coated with natural protective layer; therefore their drying time
can be prolonged. In order to avoid such inconvenience, the fruit can be peeled etc.
1. Thoroughly wash the fruit or mushrooms.
2. Remove all stones, decayed parts etc..
3. Cut the fruit or mushrooms. in a manner enabling their freely arrangement between individual
sieves.
4. Dry the fruit or mushrooms until desired effect is achieved.
1. Thoroughly wash the vegetables.
2. Remove all stones, decayed parts etc.
3. The vegetables with long cooking time should be pre-treated with steam.
4. In order to do it, place the vegetables on sieve or strainer above the pot with boiling water for 1-5
minutes. The throw them into cold water and allow to dry.
5. In case of paraboiling, place the vegetables in boiling water for 1-2 minutes and in cold water
thereafter.
1. The drying of young leaves only is recommended.
2. Do use paper bags for storage of dried herbs, because their smell and fat will be absorbed by
paper.
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FINAL INSTRUCTIONS:
DRYING OF FRUIT AND MUSHROOMS:
DRYING OF VEGETABLES:
DRYING OF HERBS:
inlet openings