Klarstein 10030499 Manual De Instrucciones página 12

Name Preparing
Brussels sprouts Cut the stems into 2 pieces
Cauliflower Boil till becomes soft
Potato Slice it, boil for about 8-10min
Onion Slice it into thin round pieces
Carrot Boil till becomes soft. shred it or slice into round
pieces
Cucumber Peel it and slice into round pieces(12mm thickness)
Sweet pepper Cut it to stripes or to round pieces(6mm thickness).
Take out the heart
Piquant pepper No need to cut it
parsley Put the leafs into sections
Tomato Peel it. Cut it into pieces or into round pieces
Rhubarb Peel it and slice it into pieces(3mm thickness)
Beetroot Boil it, let it cool down, cut off the roots and the
tops. Slice it to round pieces
Celery Slice it into pieces(6mm thickness)
Spring onion Shred it
Asparagus Slice it into pieces(2.5mm thickness)
Garlic Peel it and slice into round pieces
Spinach Boil till it becomes fade
Champignons Choose the mushrooms with hats which bend inside.
cut into pieces or dry whole
NOTICE: Time and ways of preliminary processing of the vegetables which are described in the table only fact-
finding. Personal preferences of customers can differ of the describled in the table.
Preliminary Preparing of Meat, Fish and Poultry
Preliminary preparing of the meat is indispensable and necessary for saving health of customer. Use meat
without adeps for effective drying. it is recommended to pickle, it helps to remove the water out of the meat
and save it better.
• Standard pickle: ½ glass of soybean sauce, 1 denticle of garlic, cut to a small pieces, 2 big spoons of ketchup, 1
and ¼ dessert spoon of salt, ½ dessert spoon of dried pepper. All ingredients should be mixed carefully.
• Poultry: Before the beginning of drying, poultry should be preliminary prepared. It is better to boil it or fry it.
• Dry it for about 2-8 hours or till moisture is gone.
• Fish: It is recommended to boil or bake it before the beginning of drying (bake it for 20 minutes with a tem-
perature 200 degrees). Dry it for about 2-8 hours and till all moisture is gone.
• Meat: Prepare it, cut it into small pieces and put into the appliance for about 2-8 hours or till all moisture is gone.
Condition Duration of
after drying drying in h
Crispy 8-30
Hard 6-16
Crispy 8-30
Crispy 8-14
Crispy 8-14
Hard 6-18
crispy 4-14
Hard 8.14
Crispy 2-10
Hard 8-24
Loss of 8-38
humidity
Crispy 8-26
Crispy 6-14
Crispy 6-10
Crispy 6-14
Crispy 6-16
Crispy 6-16
Hard and 3-10
crispy
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