Marta MT-FD1886 Series, User Manual

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10
DRYING FRUIT
Wash the fruit.
Take out the pit and cut off the spoiled parts.
Slice into pieces which you can place freely between the sections.
You can put the fruit down to natural lemon or pine apple juice not to let them fade
If you want your fruit to smell pleasantly, you can add cinnamon or coconut swift.
DRYING VEGETABLES
Wash the vegetables.
Take out the pit and cut off the spoiled parts.
Slice into pieces which you can place freely between the sections. It is better to boil vegetables for about 1-5minutes and than put it to cold water and than rug dry.
STORAGE OF DRYED FRUIT
Containers for storage of the dried products should be clean and dry.
For better storage of dried fruit use glass containers with metal lids and put it into a dark dry place where the temperature should be 5-20 degrees. During first week after drying it is better to check if it is
any moisture in container. If yes, it means that products are not dried well and you should dry it again.
ATTENTION! Do not place hot place hot and even warm products into containers for its further storage
TABLE OF PREPARING THE FRUITS FOR DRYING
Name Preparing Condition after drying Duration of drying
Apricot Slice it and take out the pit Soft 13-28
Orange peel Cut it to long stripes Fragile 8-16
Pine apple
（
fresh
）
Peel it and slice into pieces or square parts Hard 6-36
Pine apple
（
tinned
）
Pour out the juice and dry it Soft 6-36
Banana
Peel it and slice to round pieces
（
3-4 mm thickness
）
Crispy 8-38
Grapes No need to cut it Soft 8-38
Cherry
It is not necessary to take out the pit
（
you can take it out when cherry is half-dried
）
Hard 8-26
Pear Peel it and slice Soft 8-30
Fig Slice it Hard 6-26
Cranberry No need to cut Soft 6-26
Peach Cut into 2pieces and take out the pit when the fruit is half-dried Soft 10-34
Date-fruit Take out the pit and slice Hard 6-26
Apple
Peel it. Take out the heart
，
slice it into round pieces or segments
Soft 4-15
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.
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