Marta MT-1956, User Manual

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TABLE OF PREPARING VEGETABLES FOR DRYING
Name Preparing Condition after drying Duration of drying
Artichoke
Cut it to stripes
（
3-4mm thickness
）
Fragile
5-13
Egg-plant
Peel it and slice it into pieces
（
6-12mm thickness
）
Fragile
6-18
Broccoli
Peel it and cut it
。
Steam it for about 3-5min
）
Fragile
6-20
Mushroom
Slice it or dry it whole
（
small mushrooms
）
Hard
6-14
Green beans Cut it and boil till become transparent Fragile 8-26
Vegetable
marrows
Slice it into pieces
（
6 mm thickness
）
Fragile
6-18
Cabbage
Peel it and cut into stripes
（
3mm thickness
）
Take out the heart
Hard 6-14
Brussels sprouts Cut the stems into 2 pieces Crispy
8-30
Cauliflower Boil till it becomes soft Hard 6-16
Potato Slice it . boil for about 8-10min Crispy 8-30
Onion Slice it into thin round pieces Crispy 8-14
Carrot Boil till becomes soft .Shred it or slice into round pieces . Crispy 8-14
Cucumber Peel it and slice into round pieces(12mm thickness) Hard 6-18
Sweet pepper Cut it to stripes or to round pieces(6mm thickness).Take out the
heart Crispy 4-14
Piquant pepper No need to cut it Hard 8-14
Parsley Put the leafs into sections Crispy 2-10
Tomato Peel it. Cut it into pieces or into round pieces. Hard 8-24
Rhubarb Peel it and slice it into pieces(3mm thickness) Loss of humidity in a
vegetable 8-38
Beetroot Boil it ,let it cool down .cut off the roots and the tops. Slice it to
round pieces. Crispy 8-26
Celery Slice it into pieces(6mm thickness) Crispy 6-14
Spring onion Shred it Crispy 6-10
Asparagus Slice it into pieces(2.5mm thickness) Crispy 6-14
Garlic Peel it and slice into round pieces Crispy 6-16
Spinach Boil till it becomes fade Crispy 6-16
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.