G21 Paradiso small Handbuch Seite 8

Product
Onion
Carrots
Cucumber
Sweet peppers
Jalapeno
Parsley
Tomatoes
Rhubarb
Beetroot
Celery
Spring onion
Asparagus
Garlic
Spinach
Champignons
Note: These procedures are only recommendations, the time values in the table are approximate
and may vary.
Drying fish and meat
Dried meat does not lose valuable nutrients and is free of water.
Tip: Before drying, it is recommended to cut the meat into pieces and load it into prepared brine.
Preparation of the brine:
½ glass of soy sauce, 1 garlic clove cut into small pieces, 2 spoons of ketchup, 1 dessert spoon
of salt and pepper. Mix the ingredients thoroughly.
Before drying the meat or fish must be properly heat treated, either fried, boiled or baked. Meat
and fish should be put into the dehydrator dry (free from water or oil).
Preparation
Cut into thin round slices.
Cut into round slices.
Peel and slice (approx. 12 mm).
Cut into stripes or circles
(without the seeds).
No need to slice.
No need to slice.
Peel and slice.
Peel and cut into pieces
(approx. 3 mm).
Cut of the roots and leaves, slice.
Slice into pieces (approx. 6 mm).
Cut into small pieces.
Cut into pieces (approx. 3 mm).
Peel and slice.
No need to slice.
No need to slice (in some cases cut
off the leg).
State after
Time (hours)
drying
Crunchy 8 - 14
Crunchy 8 - 14
Hard 6 - 18
Crunchy 4 - 14
Hard 8 - 14
Crunchy 2 - 10
Hard 8 - 24
Moisture free 8 - 38
Crunchy 8 - 26
Crunchy 6 - 14
Crunchy 6 - 10
Crunchy 6 - 14
Crunchy 6 - 16
Crunchy 6 - 16
Hard and
3 - 10
crunchy