MPM MSG-06, User Manual, Page: 13 / 28

DRYING OF VEGETABLES
1.
Thoroughly wash the vegetables.
2.
Remove all stones, decayed parts etc.
3.
The vegetables with long cooking time should be pre-treated with steam.
4.
In order to do it, place the vegetables on sieve or strainer above the pot with boiling water for
1-5 minutes. The throw them into cold water and allow to dry.
5.
In case of paraboiling, place the vegetables in boiling water for 1-2 minutes and in cold water
thereafter.
DRYING OF HERBS
1.
The drying of young leaves only is recommended.
2.
Do use paper bags for storage of dried herbs, because their smell and fat will be absorbed
by paper.
3.
Store in cool and dark place.
DRYING OF MEAT AND FISH
1.
Prior to commencement of drying remove fat from meat and cut (preferably into longitudi-
nal pieces like ribbons) and marinate for 6-8 hours.
2.
Dry continuously until desired effect is achieved.
3.
Fish to be used for drying shall be extremely fresh.
4.
Clean the fish and eliminate all bones.
5.
Then sprinkle with lemon juice and immerse in salt solution in water.
DRYING OF FLOWERS
1.
Preferably select the flowers which are not fully open.
2.
Cut into pieces.
3.
Dry continuously until desired effect is achieved.
CLEANING AND MAINTENANCE
1.
After each use, thoroughly wash and dry all parts in direct contact with food.
2.
Switch off the appliance before you start cleaning.
3.
Unplug the appliance.
4.
In order to clean the housing, it can be wiped with moist cloth with addition of a small
amount of detergent.
5.
The sieves of base of the drier can be washed in warm water with addition of a small amount
of detergent.
6.
Hardly removable dirt can be eliminated by gentle rubbing with soft brush.
7.
Do not immerse the lid with motor in water or in any other fluids!
8.
Do not use any solvents, aggressive detergents and sharp objects, because the housing of
the appliance can be damaged.
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