Vitek VT-5056 W, Инструкция по эксплуатации

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ENGLISH
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Remove the fruits stalks.
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Cut the vegetables or fruits in slices or cubes.
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Berries or grapes should be dried whole.
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Dry the greens or spice herbs whole with stems.
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If you want to improve the taste and prolong the
storage life of the products, preprocess them.
This is not obligatory.
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Try drying preprocessed products and not
processed products and decide which way of
cooking suits you better.
Preprocessing of fruits
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You can use pine apple, lemon, orange or lime
juice to keep natural color of fruits. Dip the
fruits pieces into the juice for 2 minutes, then
let them dry and put them on the trays for
dehydration (4).
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Use natural juice made of the same type of fruits
that are intended for drying (for instance, apple
juice for apples) to enhance the natural taste of
fruits. Dilute 1/4 glass of juice with two glasses of
water; soak the fruits in the solution for 2 hours.
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Some fruits are covered with layer of natural wax
(dates, grapes, cranberry, plums etc.). To remove
the wax and speed up the drying of products put
them into boiling water for 1-2 minutes.
Preprocessing of vegetables
Preprocessing of vegetables destroys ferments
that cause the change of taste of products during
the storage.
Steam treatment or microwave oven treatment of
vegetables is more preferable than boiling water.
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Put the vegetables on the upper tray of a food
steamer and warm them up for 2-3 minutes.
Right after that put vegetables on the trays (4).
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Put the vegetables into the container suitable
for microwave oven, add some water. Cover the
container with a lid and put it into a microwave
oven. Set the time which makes 1/4 of the time
of cooking, specified in the instruction manual
for your microwave oven. Put ready vegetables
on the trays (4).
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Put the pieces of vegetables into boiling water
for 3-4 minutes, dry them with paper towel and
then put on the trays for dehydration (4).
DEHYDRATION TIME
The time of dehydration for every ingredient is set
individually and depends on the quality and size of
the used food products, temperature and relative
humidity of the room.
After learning the food dehydrator better, you will
be able to set the desired time of dehydration by
yourself.
Ready fruits should be soft, without moisture.
Overdried fruits are stored worse and contain fewer
nutrients.
Dried vegetables should be hard and brittle.
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
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Practically all herbs are suitable for drying.
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Dry spice herbs together with stems, separate
leaves from stems after drying.
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Make sure that the herbs are well-dried; other-
wise they may start to rot.
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You can use dried flowers for making fragrant
sachets.
Drying of meat and fish
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You can dry raw or cooked meat or fish.
Preprocessing of meat or fish keeps you healthy
and is obligatory.
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You can use dried meat or fish for making first
or main courses. Before use soak it in water or
broth for 1 hour.
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Dry only lean meat without fat (for instance, beef
or poultry meat) and only fresh fish.
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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.
IM VT-5056.indd 5 10.07.2017 16:10:22