Инструкция MARTA MT-1946 — страница 12

Инструкция

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Инструкция для MARTA MT-1946 на русском языке. Документ можно использовать для ознакомления с информацией, относящейся к данной модели.

Инструкция представлена в формате PDF, просмотр, скачивание на компьютер, смартфон бесплатно. Возможность печати зависит от используемой программы и настроек устройства. Содержание, структура и объём документа могут различаться в зависимости от модели, версии и редакции руководства. Перед использованием рекомендуется убедиться, что инструкция соответствует вашей модели.

Containers for storage of the dried products should be clean and dry.

For better storage of dried fruit use glass containers with metal lids and put it into a dark dry place where the temperature should be 5-20 degrees. During first week after drying it is better to check if it is

any moisture in container. If yes, it means that products are not dried well and you should dry it again.

ATTENTION! Do not place hot place hot and even warm products into containers for its further storage

TABLE OF PREPARING THE FRUITS FOR DRYING

Name

Preparing

Condition after drying

Duration of drying

Apricot

Slice it and take out the pit

Soft

13-28

Orange peel

Cut it to long stripes

Fragile

8-16

Pine apple（fresh）

Peel it and slice into pieces or square parts

Hard

6-36

Pine apple（tinned）

Pour out the juice and dry it

Soft

6-36

Banana

Peel it and slice to round pieces（3-4 mm

thickness）

Crispy

8-38

Grapes

No need to cut it

Soft

8-38

Cherry

It is not necessary to take out the pit（you can

take it out when cherry is half-dried）

Hard

8-26

Pear

Peel it and slice

Soft

8-30

Fig

Slice it

Hard

6-26

Cranberry

No need to cut

Soft

6-26

Peach

Cut into 2pieces and take out the pit when the

fruit is half-dried

Soft

10-34

Date-fruit

Take out the pit and slice

Hard

6-26

Apple

Peel it. Take out the heart，slice it into round

pieces or segments

Soft

4-15

NOTICE: Time and ways of preliminary processing, which are described in the table only fact-finding. Personal preferences of customers can differ of the described in the table.

TABLE OF PREPARING VEGETABLES FOR DRYING

Name

Preparing

Condition after drying

Duration of drying

Artichoke

Cut it to stripes（3-4mm thickness）

Fragile

5-13

Egg-plant

Peel it and slice it into pieces（6-12mm thickness）

Fragile