Saturn ST-FP8501, Руководство пользователя

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Slow
Drying
Trays
overfilled
Fan jammed
or running
too slowly
Air leaks due
to warped
or
improperly
slacked
trays
1.Air must flow
freely a round
food for proper
drying Reduce
quantity in trays
or rearrange
food.
2. Check for
foreign objects
jamming fan
(see "Heat OK.
No Fan above)
3. Fan motor
running slow:
Return to
service
warp the drying
trays
5. Re-stack,
trays property
Uneven
drying
Variation in
food
thickness
and ripeness
Trays not
rotated
Too much
material in
drying trays
1. Verify that
foods are
uniform in
thickness:
2. Verily that
food on the
trays does not
block air flow
through the tray
stack.
Overheatin
g
or
insufficient
heat
Temperature
control not
functioning
at proper
range
Temperature in
lowest tray
should be
or functioning at
proper
approximately
60 0 C with
empty trays in
Insufficient
range place. If
temperature
varies
significantly
adjustor return
for service.
Foreign 1. Check for
Noisy
Fan/Motor
matter in fan
Motor
bearing
worn
foreign objects
jamming fan
(see 'HeatOK
No Fan' above).
2. Return to
service
Vegetable Preparation Table
VEGETABLE PREPARATI
ON
DRYNES
S TEST
HOURS
Artichokes Cut into 3-
4 mm
strips. Boil
about 10
minutes
brittle 6 to 14
Asparagus Cut into 1-
inch
pieces.
Tips yield
better
product
brittle 6 to 14
Beans Cut and
steam
blanch
until
translucent
brittle 8 to 26
Beets Blanch,
Cool,
remove
tops and
roots.
Slice
brittle 8 to 26
Brussels Cut
sprouts
from stalk.
Cut in hall
length-
wise
crispy 8 to 30
Broccoli Trim and
cut. Steam
tender,
about 3 to
5 min.
brittle 6 to 20
Cabbage Trim and
cut into
1/8-inch
strips, cut
core into
4mm strips
leathery 6 to 14
Carrots Steam
until
tender.
Shred or
cut into
slices
leathery 6 to 12
Cauliflower Steam
blanch
until
leathery 6 to 16
tender.
Trim and
cut
Celery Cut stalks
into 4 mm
slices
brittle 6 to 14
Chives Chop brittle 6 to 10
Cucumber Pare and
cut into
12mm
leathery 6 to 18
Eggplant/
Squash
Trim and
slice 4 mm
inch to 12
mm thick
brittle 6 to 18
Garlic Remove
skin from
clove and
slice
brittle 6 to 16
Hot
Peppers
Dry whole leathery 6 to 14
Mush-
rooms
Slice,
chop, or
dry whole
leathery 6 to 14
Onions Slice thirty brittle 8 to 14
Peas Shell arid
blanch tor
3 to 5
minutes
brittle 8 to 14
Peppers Cut into 4
mm strips
or rings.
Remove
seeds
brittle 4 to 14
Potatoes Slice, dice
or cut.
Steam
blanch 8 to
10 min.
brittle 6 to 18
Rhubarb Remove
outer skin
and cut
into 3 mm
lengths
no
moisture
6 to 38
Spinach Steam
blanch
until
wilted, but
not soggy
kale etc
brittle 6 to 16
Tomatoes Remove
skin. Cut
in halves
or slices
leathery 8 to 24
Zucchini Slice into 4
mm inch
pieces
brittle 6 to 18
Food Preparation Table
Fruits PREPARATI
ON
DRYNES
S TEST
APPRO
X.
TIME
HOURS
Apples Pare, core
and cut
slices or
rings
pliable 5 to 6
Apricots Clean, cut
in halves
or in slices
pliable 12 to
36
Bananas Peel and
cut into 3
mm slices
crisp 8 to 36
Berries Cut
strawberri
es into 1
cm slices,
other
berries
whole
no
moisture
8 to 26
Cherries Pitting is
optional or
pit when
50% dry
leathery 8 to 34
Cranberries Chop or
leave
whole
pliable 6 to 26
Dates Pit and
sloe
leathery 6 to 26
Figs Slice leathery 6 to 26
Grapes Leave
whole
pliable 8 to 38
Nectarines Cut in half,
dry with
skin side
down. Pit
when 50%
dry
pliable 8 to 26
Orange
Rind
Peel in
long strips
brittle 8 to 16
Peaches Pit when
50% dry.
Halve or
quarter
with cut
side up
pliable 10 to
34
Pears Peel and
slice
pliable 8 to 30
NOTICE: Time and ways of preliminary
processing of the vegetables which are
described in the table only fact-finding.
personal preferences of customers can
differ of the described in the table.
PRELIMINARY PREPARING OF THE
MEAT, FISH, POULTRY AND GAME
ANIMALS.
Preliminary preparing of the meat is
indispensable and necessary for saving
health of customer. Use meat without
bones for effective drying. It is
recommended to pickle, it helps to
remove the water out of the meat and
save it better.
Standard pickle:
1/2 glass of soybean sauce
1 denticle of garlic, cut to a small pieces
2 big spoons of ketchup
1 and 1/4 dessert spoon of salt
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