Klarstein 10027831 Anschluss- Und Anwendungshinweise Seite 12

Drying Vegetables
Vegetable Preparation
Artichokes Cut into 1/3 inch strips and boil for about ten mins.
Aspargus Cut into 1 inch pieces. Tips yield better product.
Beans Cut and steam until translucent.
Beets Blanch, cool, remove tops and roots, slice.
Brusselsprout Cut sprouts from stalk. Cut in half lengthwise.
Broccoli Trim and cut. Steam tender, about 3-5 min.
Cabbage Trim and cut into 1/8 inch strips. Cut core into 1/4
inch strips.
Carrots Steam until tender. Shred or cut into slices.
Cauliflower Steam blanch until tender. Trim and cut.
Celery Cut stalks into 1/4 inch slices.
Chives Chop.
Cucumber Pare an cut into 1/2 inch slices.
Eggplant Trim and slice 1/4 inch to 1/2 inch thick.
Garlic Remove skin from clove and slice.
Hot peppers Dry whole.
Mushrooms Slice, chop or dry whole.
Onions Slice thinly or chop.
Peas Shell and blanch for 3-5 minutes.
Peppers Cut into 1/4 inch strips or rings, remove seeds.
Potatoes Slice, dice or cut. Steam blanch 8 to 10 minutes.
Rhubarb Remove outer skin and cut into 1/8 inch lengths.
Sponach Stem blanch until wilted, but not soggy.
Tomatoes Remove skin. Cut into halves or slice.
Zucchini Slice into 1/4 inch pieces.
Making Beef Jerky
As with nearly all foods, it is important to start with a quality cut of meat. Select a lean flank or round
stake about 1 to 1 and 1/2 inches thick, trim off all the excess fat and connective tissue. Fat hampers
the ability of the meat to dry and the connective tissue will make the beef jerky hard to chew.
For easier cutting, place meat in the freezer for about 30 minutes to partially freeze. The turn it over
and freeze for an additional15 minutes. Cut across the grain into strips about 1/8 inch thick. Marinate
the strips for three hours Drain the marinated strips on a paper towel, and place the strips on the
drying tray. Remember to protect the dehydrator from dripping foods.
Dehydrate until strips are quite dry and can bend without breaking. This will take from 6-16 hours.
Unlike other dried meats, jerky should be slightly chewy but not brittle.
Jerky marinade: 100 ml soy sauce, 100 ml Worcestershire sauce, 2 tablespoon brown sugar,
2 tablespoons Ketchup, 1-2 tablespoons Salt, ½ tablespoon onion powder, ½ tablespoon pepper, 1
mashed garlic clove
Dryness test Time
Brittle 6-14 hours
Brittle 6-14 hours
Brittle 8-26 hours
Brittle 8-26 hours
Crispy 8-30 hours
Brittle 6-20 hours
Leathery 6-14 hours
Leathery 6-12 hours
Leathery 6-16 hours
Brittle 6-14 hours
Brittle 6-10 hours
Leathery 6-18 hours
Brittle 6-18 hours
Brittle 6-16 hours
Leathery 6-14 hours
Leathery 6-14 hours
Brittle 8-14 hours
Brittle 8-14 hours
Brittle 4-14 hours
Brittle 6-18 hours
No moisture 6-38 hours
Brittle 6-16 hours
Leathery 6-24 hours
Brittle 6-18 hours
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