Maestro MR 766, Owner'S Manual

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Note:
As various types of foodstuffs contain different quantity of moisture, time necessary for
drying may vary significantly. For this reason the time stated in tables is not standard set in
stone, but approximate.
When drying mushrooms (porcini mushrooms etc.) just clean them with a knife, but do not
wash. Then cut mushrooms into pieces and, if necessary, spray with lemon juice from both
sides to prevent discoloring.
Morels, black snails and honey fungi with hymenium may be dried entirely.
Storage of dried foodstuffs:
Dried fruits and vegetables shall be kept in airtight glass containers or in vacuum bags.
Their quality significantly depends on the fact how carefully they have been dried and
cooled down after drying before placing into containers.
It is recommended to check moisture content in kept dried foodstuff a week later. For this
purpose cut them into pieces. If in a minute a water drop appears on the cut section, it will
mean drying has not been fulfilled properly. Place all foodstuffs into the drying machine and
perform additional drying.
Drying of herbs
It is recommended to dry young leaves and sprouts. After drying herbs shall be kept in
paper bags or glass vessels in a cool and dark place.
Note: the strong smell of herbs can remain stable in plastic parts of the drying machine.
Preliminary preparing of the meat, fish, poultry and game animals.
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.
Vegetables for drying Preparation
Approximate duration
of drying (hours)
Beans Blanch, dry entirely 17-19h
Carrots Segments ~8 mm thick 11-13h
Asparagus Peel, cut in half 17-19h
Potatoes Peel, cut, segments ~7 mm
thick
14-16h
Cucumbers / marrow
squashes
Unpeeled, segments ~7 mm
thick
11-13h
Tomatoes Unpeeled, segments ~7 mm
thick, cut off stalks
18-20h
Sweet pepper Peel, cut in segments ~8 mm
thick
13-15h