Maxwell MW-3852 W, Manual Instruction

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fruits. Dilute 1/4 glass of juice with two glasses of
water; soak the fruits in the solution for 2 hours.
– Some fruits are covered with layer of natural wax
(dates, grapes, cranberry, plums etc.). To remove
the wax and speed up the drying of products put
them into boiling water for 1-2 minutes.
Preprocessing of vegetables
Preprocessing of vegetables destroys ferments that
cause the change of taste of products during the
storage.
Steam treatment or microwave oven treatment of
vegetables is more preferable than boiling water.
– Put the vegetables on the upper tray of a food
steamer and warm them up for 2-3 minutes. Right
after that put vegetables on the trays (4).
– Put the vegetables into the container suitable
for microwave oven, add some water. Cover the
container with a lid and put it into a microwave
oven. Set the time which makes 1/4 of the time
of cooking, specified in the instruction manual for
your microwave oven. Put ready vegetables on
the trays (4).
– Put the pieces of vegetables into boiling water for
3-4 minutes, dry them with paper towel and then
put on the trays for dehydration (4).
Temperature and duration of dehydration
Food dehydration time indicated in the tables may
be used for reference only, because time of drying
for every ingredient is set individually and depends
on the quality and size of the used food products,
temperature and relative humidity of the room.
After learning the food dehydrator better, you will be
able to set the desired time of dehydration by yourself.
Ready fruits should be soft, without moisture.
Overdried fruits are stored worse and contain fewer
nutrients.
Dried vegetables should be hard and brittle.
Recommended temperature
Product
s
Temperature (°с)
Herbs, greens 35-40
Baked breads 40-45
Vegetables 50-55
Fruits 55-60
Meat, fish 65-70
Processing time
Vegetables/fruits Preprocessing Approximate
cooking time
(hours) Index
of readiness
Fruits and berries
Apricots Remove stones, cut into pieces or slices 13-28 soft
Citrus zest Cut zest into thin strips 8-16 brittle
Pine apples
Peel off and cut into rings or dice
6-36 hard
Bananas Peel off the skin, cut into pieces 2-4 mm thick 8-38 crispy
Cherry
Remove the stones while drying
8-26 hard
Grapes
Whole
8-38 soft
Pears
Peel off the skin and cut into slices
8-30 soft
Fig Whole 6-26 hard
Cranberry
Whole
6-26 soft
Peaches
Cut into half, remove stones (you can remove them
in the middle of cooking)
10-34 soft
Apples Peel off the skin, remove the core, cut into pieces. 4-6 soft
Vegetables, herbs, spices
Cabbage
Peel off, remove the stem, cut into strips 3 mm
wide
6-14 hard
MW-3852.indd 12 22.11.2013 15:46:50