Vitek VT-5055 W, Manual Instruction

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ENGLISH
Vegetables/fruits Preprocessing Approximate cooking
time (hours) Index
of readiness
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
Brussels sprout
Cut the florets into half
8-30 crispy
Cauliflower
Separate the florets, treat with steam till
they become soft
6-16 hard
Potatoes
Cut into pieces, treat with steam for about
10 minutes
8-30 brittle
Onions
Cut into rings
8-14 brittle
Carrots
Treat with steam, cut into rings or grate
8-14 brittle
Cucumbers
Peel off the skin and cut into rings about
1 cm thick
6-18 hard
Sweet pepper
Remove seeds, cut into strips or rings
4-14 brittle
Hot pepper
Whole
8-14 hard
Parsley
Dry the leaves with stems
2-10 brittle
Tomatoes
Peel off the skin, cut into pieces
8-24 hard
Beetroot
Treat with steam, cut into pieces
8-26 brittle
Celery
Cut into pieces 6 mm thick
6-14 brittle
Asparagus
Cut into pieces 2,5 mm thick
6-14 brittle
Garlic
Peel off and cut into rings
6-16 hard
Spinach
Put into boiling water
6-16 brittle
Mushrooms Dry as a whole or cut into pieces 6-14 brittle
Note: If you didn’t dry all products at a time, you can continue drying at any appropriate time. In this case
let the products in the trays (4) cool down to room temperature, put them into polyethylene bags or food
containers and place them in the freezer.
Additional functions
Herbs, flowers, spices
–
Practically all herbs are suitable for drying.
–
Dry spice herbs together with stems, separate
leaves from stems after drying.
–
Make sure that the herbs are well-dried; other-
wise they may start to rot.
–
You can use dried flowers for making fragrant
sachets.
Drying of meat and fish
–
You can dry raw or cooked meat or fish.
Preprocessing of meat or fish keeps you healthy
and is obligatory.
–
You can use dried meat or fish for making first
or main courses. Before use soak it in water or
broth for 1 hour.
–
Dry only lean meat without fat (for instance, beef
or poultry meat) and only fresh fish.
–
Keep fish and meat in the marinade or boil
before cooking.
IM VT-5055.indd 6 28.07.2017 13:39:38