Klarstein 10022726 Bedienungsanleitung Seite 13

Dry Vegetable
• Clean vegetable
• Clean out the soft and rotten part of food, also clean out seed.
• Chop food to fittable size and put food onto trays.
• It is best way to to boil vegetable for 1 to 2 minutes and then cool them into cool water. And then put them
onto food dehydrator after draining water.
Dry Herb
• It' s suggested to dry with the fresh leaves of herb.
• After drying herb, store them into paper bag or glass of bottle. And keep them out of sunlight.
Food Storage
• The storage container must be clean and dry.
• It' s suggested to storage food with glass of bottle covered by metal lid. And keep them in the place with
5-20 temperature and avoid sunlight.
• Please check the dried food if they are 100% dried during the first week. If any undried food found, please
put them into food dehydrator to dry again.
• Attention! The dried food must be 100% cooled down before you store them in sealed container.
Tips for drying Vegetables
It is recommended to boil vegetables briefly before drying, then cool before using for drying.
Name
Artichoke
Eggplant
Broccoli
Mushroom
Bean
Pumpkin
Cabbage
Brussel sprouts
Cauliflower
Potato
13
Preparation
Cut into stripes für 3-4 mm, 3-4 cups of water mixed
with one spoon of lemon juice, and then boil it for 5-8
minutes.
Cut out the stem, clean, slice 6-12 mm, put into trays and
then boil them.
Cut, clean and boil for 3-5 minutes.
To clean the durst with the brush or wet clothing. Chop
or cut into pieces. You can also dry the whole mshroom.
Cut and boil them till it looks translucent, please turn
over the bean during you dry the beans to have evenly.
Clean and slice (6 mm).
Cut the stem, cut into strip, cut the cabbage 4 parts, and
then dry on trays.
Cut the whole sprout into 2 parts.
Dip cauliflower into 1 liter of water mixed with 3 spoons
of salt for 2 minutes. And then boil them.
You can choose to cut peel, keep peel, slice, shred, cut
into cubic, boil for 8-10 minutes.
Effect Time (hours)
crisp 5-13
crisp 6-18
crisp 6-20
tough 6-14
crisp 8-26
crisp 6-18
tough 6-14
crisp 8-30
tough 6-16
crisp 8-30