4.
Dry the fruit or mushrooms until desired effect is achieved at about 55 °C-65 °C.
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.
6.
Vegetables should be dried at a temperature of 50 °C-55 °C.
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 (65 °C-70 °C) 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 (about 40 °C) continuously until desired effect is achieved.
CLEANING AND MAINTENANCE
IMPORTANT! Before cleaning, remove the blower from the lid. To remove the blower from the lid, carefully turn
it counter-clockwise, and then remove.
1.
After each use, thoroughly wash and dry all parts in direct contact with food.
2.
Unplug the appliance from the mains before cleaning.
3.
Remove the plug from mains socket.
4.
You can wash the sieves, lid and base in warm water with a small amount of detergent. Once
clean, leave until thoroughly dry.
13
GB
