Venga VG FD 3000 Bedienungsanleitung Seite 5

BEFORE FIRST USE
Wash the lid and sections of appliance with warm water, a soft cloth and a small quantity
of mild detergent. Clean the heating base only with a moist cloth.
Caution : do not immerse in water or let water soak inside the heating base.
Never place it in the dishwasher.
USE OF THE APPLIANCE
1. Place the prepared food into the sections (follow the instructions of the Preliminary
Preparation part of this manual).
Each section should be encased in such way that the air circulate freely in between.
Caution : Do not let food pieces overlap each other.
2. Always stack all the sections on the heating base, even if empty.
3. Always close the lid on the upper section before starting the drying process.
4. Plug in and switch "ON" : the indicator light becomes red.
5. Set the temperature : from 35℃ to 70℃.
6. If the food in different sections don't dry evenly, change the section's position.
Stack the upper sections down, closer to heating base.
7.
When finished, switch "OFF", unplug and let cool down.
8. Store the dryed food (follow the instructions of the Storage part of this manual).
PRELIMINARY PREPARATION
•
Wash the food and swab it. Do not put wet products into appliance.
•
Slice thinly the food.
Fruits :
• You can soak the slices into a mix of 1/4 glass of the same juice as the fruit and 2
glasses of water for 2 hours. Swab properly before drying
•
You can drip lemon juice over the fruit slices in in order to prevent them from fading.
Vegetable :
•
Boil the slices for 1 to 5 minutes, rince in cold water and swab before drying.
Medicinal plants :
• It is recommended to dry only leaves and propagules.
• Dryed plants can be stored in paper bags or glass tins in a dark and cool place.
Meat :
•
Use only fresh beef, pork, game meat or poultry, carefully preliminary prepared.
• For a standard pickle preliminary preparation, mix carefully 1/2 glass of soybean sauce
with 1 glove of garlic, 2 big spoons of ketchup or olive oil, salt (at least 1 entire dessert
spoon) and pepper to taste.
• Remove nerves, fat and bones from the meat.
•
Marinate the sliced meat into the mixture for at least 2 hours before drying it.
Fish:
• Use only fresh fish meat carefully preliminary prepared.
• It is recommended to boil the fish meat in water or to bake it on a stove for about 20
minutes at a temperature 200 degrees. The fish meat should become friable.
5 VG FD 3000