MPM MSG-01 - Manual (Page 17)

17
GB
DRYING OF VEGETABLES:
1. Thoroughly wash the vegetables.
2. Remove all stones, decayed parts etc.
3. The vegetables with long cooking time should be pre-treated with steam.
4. In order to do it, place the vegetables on sieve or strainer above the pot with boiling water
for 1-5 minutes. The throw them into cold water and allow to dry.
5. In case of paraboiling, place the vegetables in boiling water for 1-2 minutes and in cold
water thereafter.
DRYING OF HERBS:
1. The drying of young leaves only is recommended.
2. Do use paper bags for storage of dried herbs, because their smell and fat will be absorbed
by paper.
3. Store in cool and dark place.
DRYING OF MEAT AND FISH:
1. Prior to commencement of drying remove fat from meat and cut (preferably into longi-
tudinal pieces like ribbons) and marinate for 6-8 hours.
2. Dry continuously until desired effect is achieved.
3. Fish to be used for drying shall be extremely fresh.
4. Clean the fi sh and eliminate all bones.
5. Then sprinkle with lemon juice and immerse in salt solution in water.
DRYING OF FLOWERS:
1. Preferably select the fl owers which are not fully open.
2. Cut into pieces.
3. Dry continuously until desired effect is achieved.
CLEANING AND MAINTENANCE:
1. In order to clean the housing, it can be wiped with moist cloth with addition of a small
amount of detergent.
2. The sieves of base of the drier can be washed in warm water with addition of a small
amount of detergent.
3. Hardly removable dirt can be eliminated by gentle rubbing with soft brush.
4. Do not immerse the lid with motor in water or in any other fl uids!
5. Do not use any solvents, aggressive detergents and sharp objects, because the housing
of the appliance can be damaged.
6. Do not wash any drier elements in dish washing machines.
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