Ves Electric FD-107 Manual De Instrucciones página 4

sugar - 3 tbs / water - 60 ml
Wash apples/berries, peel the apples, delete seeds, chop. Add
water and sugar to apples and berries, cook for 30 minutes. After
cooking blend the mixture to make fruit puree.
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PREPARATION
Cut baking paper a bit smaller size than drying tray. Make a hole
in baking paper center, same as in drying
upper drying tray with baking paper oiled with olive or sunflower
oil (this will help ready fruit rolls to split from the paper easier),
evenly spread the fruit puree over the paper (pic.2), the layer
should not be more than 1 cm thick, cover the lid (pic.3), dry by
the temperature 60°C during 3-7 hours, until puree will perform
into a dense elastic fruit roll. It is recommended to check the
product every hour. Ready product should be elastic, not crispy
and should not have wet places on it's surface. Change time and
temperature if you wish.
Some fruit have watery structure (big amount of fiber and small
amount of juice – for example - oranges). These fruit can be
combined with apples. You may also make fruit rolls of canned
fruits; they should be taken out of liquid and blended.
PRETREATMENT OF VEGETABLES
1. Blanching is a hot steam, boiling water or oil treatment for
conservation (drying). It is recommended for green beans, cauli
flower, broccoli, asparagus and potatoes. Since these vegetables
are often used in first and second courses, blanching will keep
their natural color.
How to blanch: place prepared vegetables in a pot of boiling
water for 3 - 5 minutes only. Strain and pat dry and place
vegetables in the dryer.
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tray (pic.1). Cover
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2. Placing vegetables in lemon juice for approximately 2 minutes
will add a hint of lemon flavor to such vegetables as green beans,
asparagus, etc.
Note: time and methods of vegetables pretreatment, showed
in the table below have
Customer preferences of vegetables drying might not be the
same as shown in the table.
Vegetables pretreatment table
Name Preparation
Broccoli Trim and cut.
Steam tender,
About 3 to 5
min.
Cabbage Trim and cut
into 1/8-inch
strips. Cut
core into 1/4-
inch strips
Cauliflower Steam blanch
until tender.
Trim and cut
Celery Cut stalks into
1/4-inch slices
Chives Chop
Cucumber Pare and cut
into 1/2-inch
slices
Eggplant/ Trim and slice
Squash 1/4 -inch to
1/2-inch thick
Garlic Remove skin
from clove
and slice
Hot peppers Dry whole
Mushrooms Slice, chop, or
dry whole
character of recommendation.
Dryness test Time, hours
(approx.)
brittle 6-20
leathery 6-14
leathery 6-16
brittle 6-14
brittle 6-10
leathery 6-18
brittle 6-18
brittle 6-16
leathery 8-14
leathery 6-14
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