Marta MT-1947 Manual De Instrucciones página 13

Green beans Cut it and boil till become transparent
Vegetable
Slice it into pieces 6 mm thickness
marrows
Cabbage
Peel it and cut into stripes 3mm thickness Take out the heart
Brussels sprouts Cut the stems into 2 pieces
Cauliflower Boil till it 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
NOTICE: Time and ways of preliminary processing which are described in the table only fact-finding. Personal preferences of customers can differ of the described in the table.
MEAT, FISH, POULTRY AND GAME ANIMALS.
Preliminary preparing of the meat is indispensable and necessary for saving health of customer. Use meat for effective drying. It is recommended to pickle the meat before drying for saving its natural
taste and to make the meat softer. It is necessary to add salt to a pickle, it helps to remove the water out of the meat and save it better.
RECIPES
BEEF JERKY
Ingredients:
Beef 500g.
Soy sauce 100ml.
Spicy tomato sauce 20g.
Seasonings
Rinse meat. Trim all visible fat from meat. Slice into 0, 5 cm thick strips. Combine all remaining ingredients in a bowl and mix with beef strips. Cover and refrigerate 6 - 8 hours or overnight. Then drain
off all excess marinade. Spread beef strips on every food tray and cover with the dehydra
Fragile 8-26
Fragile 6-18
Hard 6-14
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 humidity in a 8-38
vegetable
Crispy 8-26
Crispy 6-14
Crispy 6-10
Crispy 6-14
Crispy 6-16
Crispy 6-16
0 n the dehydrator for 6 - 10 hours.
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