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EN
30
PREPARATION OF MEAT, FISH,
POULTRY AND GAME
Meat that is to be dried must be carefully
prepared so as not to be a health risk. Use
meat with a low fat content. Marinate the
meat before drying, this helps to extract the
fluid and makes it keep better.
POULTRY
Poultry should be cooked before drying. Cut
into suitable pieces and dry for 2–8 hours or
until the moisture content is sufficiently low.
FISH
Fish should be cooked before drying.
Cut into suitable pieces and dry for 2–8 hours
or until the moisture content is sufficiently low.
MEAT AND GAME
Meat and game should be cooked before
drying. Cut into suitable pieces and dry for
2–8 hours or until the moisture content is
sufficiently low.
MAINTENANCE
Grease the sides/edges with cooking oil where
the rotation takes place to avoid friction noise.
Cleaning
Unplug the plug and allow the appliance to
cool before cleaning. Wipe the base with a
damp cloth. Never expose the base, the power
cord or plug to water or any other liquid.
Do not use abrasive implements or strong
detergent, this can damage the surface. Wash
the trays with hot water and washing-up liquid
and then wipe dry.