Westfalia 863660, Инструкция по эксплуатации

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19
Operation
Vegetables

Wash vegetables and remove any blemishes. Cut vegetables in equal
pieces.

Pre-treat the vegetables to speed up drying process. Vegetables with
long cooking times require steam blanching. Bring a saucepan of water
to boil. Place vegetables in a colander in the saucepan and cover.
Blanch vegetables for 1
– 5 minutes.

Finally cool down vegetables in ice water, drain and dry off before
drying.
Herbs

Wash herbs and remove any blemishes. Use also stems or leaves.

Evenly spread herbs on the dehydrating trays. Do not put one upon the
other. Many herbs can be dried with stems.

Do not store herbs in paper bags as the oil will be absorbed by the
paper.
Flowers

Wash flowers and remove any blemishes.

Use young flowers as full bloom flowers tent to loose their petals. Use
also petals.

Evenly spread flowers and the petals on the dehydrating trays. Do not
put one upon the other. You can also dry some flowers with their
stems.
Potpourri

Place dried flowers in a large glass container; add 3
– 4 drops of
perfumed oil to enliven the fragrance. Add more oil from time to time.
Meat

Wash meat and trim excess fat, sinew and bones.

Make sure the meat to be dried is always fresh! Slice into thin strips.
Marinate the meat for 6
– 8 hours before drying in order to tender the
meat. According to taste use either ready-made marinade or prepare
your own marinade. It is necessary to add salt to the marinade to
remove water from the meat.

Evenly spread the meat on the dehydrating trays. Do not put one upon
the other.