Maxwell MW-3852 W, Инструкция по эксплуатации

Страница: 13 / 56

13
ENGLISH
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.
Recipe of the marinade
0,5 glass soy sauce
1 tea spoon cut garlic
2 tbl. spoons tomato paste
1,25 tea spoon salt
0,5 tea spoon ground pepper
Cooking of jerked beef
Cut beef into small pieces against fiber. Put the
pieces of meat into the marinade for 3 hours, then
remove and dry. Put the pieces on the trays for
dehydration, dry for 8-15 hours. Keep jerked beef
in hermetic package at room temperature no longer
than 2 weeks, in the fridge - no longer than 3 months.
Cooking of dried fish
Do not use frozen fish for drying. Remove the bones,
cut the fish into pieces. Put fish into salt solution (half
a glass of salt with 1L water) and put the container
into the fridge for 30 minutes, then remove fish pieces
and dry. Put fish pieces on the plate, add salt and
spice (1 tea spoon salt for 1 kg fish). Cover the plate
and put it into the fridge for 6 hours.
Put the pieces of fish on the trays for dehydration (4)
and dry till the juice stops dripping. Keep the prepared
fish in the fridge for no longer than 3 months.
Drying of cooked fish or meat
Boil the fish or meat before cooking. Remove the fat,
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
MW-3852.indd 13 22.11.2013 15:46:51