G21 Mistral, Manual, Page: 6 / 35

1. Tür
2. Panel
3. Schalttafel 4. Geräteabdeckung
5. Griff
6. Füße 7. Platte aus rostfreiem Stahl
8. feines Sieb
9. Schale (optionales Zubehör)
Optionales Zubehör:
Feines Sieb
Legen Sie das fein Sieb auf eine Edelstahlplatte.
Geeignet zum Trocknen von kleineren Zutaten wie Kräutern, Beeren und klebrigen Rohstoffen wie
Bananen und Tomaten.
Schale (optionales Zubehör)
Legen Sie die Schale auf einen rostfreien Teller und machen Sie köstliche Obstbrötchen.
Wenn Sie die Schale nicht zum Trocknen des flüssigen Rohmaterials verwenden, legen Sie es in
den Boden des Trockners als Tablett für verbleibende Partikel.
8
9
3 2 1 4
7 6 5
Vielen Dank, dass Sie sich für unser Produkt entschieden haben.
Bevor Sie das Gerät benutzen, lesen Sie bitte die Bedienungsanleitung sorgfältig durch, um sich
mit allen Sicherheitshinweisen vertraut zu machen.
Geräteteile
Fruit preparation table
Product Preparation
State after
drying
Time
(hours)
Recommended
temperature
(°C)
Apples
Pare, core and cut slices or rings
pliable.
Pliable 5 - 6 57
Apricots Clean, cut in halves or in slices. Pliable 12 - 38 57
Bananas Peel and cut into 1/8 inch slices. Crisp 8 - 38 57
Berries
Cut strawberries into 3/8 inch slice
Other berries whole.
No moisture 8 - 26 57
Cherries
Pitting is optional, or pit when 50%
dry.
Leathery 8 - 34 57
Cranberries Chop or leave whole. Pliable 6 - 26 57
Dates Pit and slice. Leathery 6 - 26 57
Figs Slice. Leathery 6 - 26 57
Grapes Leave whole. Pliable 8 - 38 57
Nectarines
Cut in half, dry with skin side
down.
Pit when 50% dry.
Pliable 8 - 26 57
Orange Rind Peel in long strips. Brittle 8 - 16 57
Peaches
Pit when 50% dry. Halve or
quarter with cut side up.
Pliable 10 - 34 57
Pears Peel and slice. Pliable 8 - 30 57
Herbs, rose
hip
Slice, chop, or dry whole. No moisture 6 - 10 40
Making beef jerky
As with nearly all foods, it is important to start with a quality cut of meat. Select a lean flank
or round steak about 1 to 1 1/2 inches thick. Trim off all fat and connective tissue. Fat hampers
the ability of the meat to dry, and the connective tissue will make the beef jerky hard to chew.
For easier cutting, place meat in the freezer for about 30 minutes to partially freeze. Then turn
it over and freeze for an additional 15 minutes. Cut across the grain into strips.
Marinate the strips for at least 3 hours, or even overnight.
Meat may be seasoned with salt, pepper, garlic or onion powder, or other spices.
Drain marinated strips on paper towels, and place the strips on drying trays (remember to protect
the dehydrator from dripping foods as described earlier in this manual). Dehydrate until strips are
quite dry, and stiff to bending but can be bent without breaking This will take from 6 to 16 hours.
Unlike other dried meats, Jerky should be slightly chewy but not brittle.
Jerky marinade
• ½ cup soy sauce
• 2 tbsp. brown sugar
• ½ cup of Worcester sauce
• ½ tsp onion powder • garlic clove, mashed
• 2 tbsp. ketchup
• 1-1 ¾ tsp salt
• ½ tsp pepper