Klarstein 10022726 Bedienungsanleitung Seite 14

Name Preparation
Onion Slice, cut oder chop. Please turn over when drying.
Carrot Choose tender carrots. Slice or cut into strip oder cubic,
chop or shred. And then boil them.
Cucumber Slice (12 mm), cool and dry on trays.
Cut into strips or around (6 mm), clean the seed out,
Green pepper
clean and drain.
Clean, drain, no need to cut. Please wear gloves to protect
Hot pepper
your hands.
Parsley Tear, dry by air first, or to chop into smaller sizes.
Clean out the base, boil to makethe skin soft, cut into 2
Tomato
parts or chop.
Rhubarb Choose tender stem, clean and slice (3 mm).
Cut the leaves of stem, clean, boil, cool, cut the base,
Beet
peel, cut or slice.
Seperate leaves and stems, clean, cut stem. You can take
Celery out leaves at first, as it will dry faster than the stem, cut
leaves into small size which could be used to cook soup.
Green onion Chop befor drying.
Aspargus Slice (2.5 mm).
Garlic Peel and cut before dry.
Spinach Boil until the color changes.
Meat drying
To avoid the fat meat, the best way is to cure meat first before drying, which can keep the natural taste of meat
and make it looks softer after drying.
Tips for drying Fruits
Name Preparation
Cut and clean out the seeds. Cut into 2 or 4 pieces, face
Apricot
up on trays.
Tangerine peel Peel into strip.
Fresh pinapple Peel and clean out the middle part, slice or cut into bulk.
Canned pinapple Drain canned pinapple, and then dry them on trays.
Banana Peel and cut into round with 3-4 cm thickness.
Grape Clean and destem. It's better to boil it first before dry.
Destem befor dry, no need to take the seeds out, you
Cherry
can choose to take seeds out when it is half dried.
Effect Time (hours)
crisp 8-14
crisp 8-14
tough 6-18
crisp 4-14
tough 8-14
crisp 2-10
tough 8-24
moist 8-38
crisp 8-26
crisp 6-14
crisp 6-10
crisp 6-14
crisp 6-16
crisp 6-16
Effect Time (hours)
soft 13-28
crisp 8-16
tough 6-36
soft 6-36
crisp 8-38
soft 8-38
tough 8-26
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