Vigan Mammoth ESP4DG, Руководство пользователя, Страница: 33 / 66

Fruit Preparation Norm. drying Time (approx.) Hrs.
Leek Cut open fragile 6 – 10
Cucumber Peeled, sliced to 1,2 cm tough 6 – 18
Eggplant Sliced to 6 mm to 8 mm thick fragile 6 – 18
Garlic Peeled and sliced fragile 8 – 14
Pepper In whole fragile 8 – 14
Mushroom Sliced tough 6 – 14
Onion Sliced fragile 8 – 14
Pea Steam for 3 – 5 minutes fragile 8 – 14
Rhubarb Peeled, sliced to 3 mm saterless 8 – 38
Spinach Steam till damp off fragile 6 – 16
Tomato Peeled, cut half or sliced tough 8 – 24
Pumpkin Sliced to 6 mm fragile 6 – 18
C. PREPARATION OF MEAT AND FISH
1. Meat (free of fat): before drying, dip it to make it brittle. The marinade should be salty to expel the moisture
out of the meat and keep it fresh. Then cut the meat into small pieces and let it dry for
2 to 8 hours until all moisture evaporates.
2. Poultry:
all poultry meat should be cooked before drying. It is best to cook it in steam or roast it.
Drying takes 2 to 8 hours until all moisture evaporates.
3. Fish: we recommend heat treating before drying. It is best to cook it in steam or roast
(at 200°C for about 20 minutes). Drying takes 2 to 8 hours until all moisture evaporates.
D. VANILLA
Wipe off water and remove bad leaves. Spread the vanilla on tray. Drying takes about 2 to 6 hours.
E. BREAD
Cut the bread into pieces and dry for 30 minutes to 2 hours.
F. NUTS
Completely remove the shell and wash nuts with warm water. Spread them on the tray.
Dry for about 18 to 26 hours. Store them in the refrigerator.
G. HERBS AND SPICES
If you do not manage to consume the herbs from the garden in the summer, dry them and use them in the kitchen
for the whole year. Drying of herbs and spices is simple because it requires almost no preparation. The main condi -
tion is to separate the individual kinds separately so that the aromas won’t mix.
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