Vitek VT-5050 W, Инструкция по эксплуатации

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ENGLISH
Recommended temperature of dehydration
Products Temperature (
º
С)
Herbs, greens 38
Baked breads 48
Vegetables 48, 58
Fruit 58
Meat, fish 68
Dehydration time
Vegetables/fruit Preprocessing
Approximate
preparationtime
(hours)
Index
of readiness
Fruit and berries
Apricots Remove stones, cut into pieces or slices 13-28 soft
Citrus zest Cut zest into thin strips 8-16 brittle
Pine apples Peel off and cut into rings or dice 6-36 hard
Bananas Peel off the skin, cut into pieces 2-4 mm thick 6-8 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. 6-8 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 crispy
Onions Cut into rings 8-14 crispy
Carrots Treat with steam, cut into rings or grate 8-14 crispy
Cucumbers Peel off the skin and cut into rings about 1 cm thick 6-18 hard
Hot pepper Whole 8-14 hard
Parsley Dry the leaves with stems 3-7 crispy
Tomatoes Peel off the skin, cut into pieces 8-24 crispy
Beetroot Treat with steam, cut into pieces 8-26 crispy
Celery Cut into pieces 6 mm thick 6-14 crispy
Asparagus Cut into pieces 2,5 mm thick 6-14 crispy
Garlic Peel off and cut into rings 6-16 crispy
Spinach Put into boiling water 6-16 crispy
Mushrooms Dry as a whole or cut into pieces 2-8 hard
VT-5050.indd 6 12.03.2014 12:19:29