MISTERCHEF FD-770 - Page 5

into a dark dry place where the temperature should be 5-20 degrees.
• During first week after drying it is better to check if there 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 or even warm products into containers for storage.
PRELIMINARY PREPARING OF THE FRUITS
Preliminary preparing of the fruits saves its natural color, taste and flavor.
Below you can see some useful recommendations how is better to prepare fruits
for drying:
Take 1/4 glass of juice (natural preferably).Remember that the juice, which you
take, should correspond to the fruit which you prepare .For example for preparing
apples you should take apple juice.
Mix the juice with 2 glasses of water. Than immerse preliminary processed fruits,
(see “table of preparing the fruits for drying” into prepared liquid for 2 hours.
TABLE OF PREPARING THE FRUITS FOR FRYING
Name
Preparing Condition after
drying
Duration of
drying(hours)
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
8-36
Pine apple(tinned)
Pour out the juice
and dry it
Soft
8-36
Banana
Peel it and slice
to round pieces(3-
4mm thickness)
Crispy
8-38
Grapes
No need to cut it
Soft
8-26