Saturn ST-FP8501 Manual page 4

Slow Trays 1.Air must flow
Drying overfilled freely a round
Uneven Fan jammed food for proper
drying or running drying Reduce
too slowly quantity in trays
Air leaks due or rearrange
to warped food.
or 2. Check for
improperly foreign objects
slacked jamming fan
trays (see "Heat OK.
No Fan above)
3. Fan motor
running slow:
Return to
service
warp the drying
trays
5. Re-stack,
trays property
Variation in 1. Verify that
food foods are
thickness uniform in
and ripeness thickness:
Trays not 2. Verily that
rotated food on the
Too much trays does not
material in block air flow
drying trays through the tray
stack.
Overheatin Temperature Temperature in
g control not lowest tray
or functioning should be
insufficient at proper or functioning at
heat range proper
approximately
0
60 C with
empty trays in
Insufficient
range place. If
temperature
varies
significantly
adjustor return
for service.
Foreign 1. Check for
Noisy matter in fan foreign objects
Fan/Motor Motor jamming fan
bearing (see 'HeatOK
worn No Fan' above).
2. Return to
service
Vegetable Preparation Table
VEGETABLE PREPARATI DRYNES
ON S TEST
Artichokes Cut into 3- brittle
4 mm
strips. Boil
about 10
minutes
Asparagus Cut into 1- brittle
inch
pieces.
Tips yield
better
product
Beans Cut and brittle
steam
blanch
until
translucent
Beets Blanch, brittle
Cool,
remove
tops and
roots.
Slice
Brussels Cut crispy
sprouts
from stalk.
Cut in hall
length-
wise
Broccoli Trim and brittle
cut. Steam
tender,
about 3 to
5 min.
Cabbage Trim and leathery
cut into
1/8-inch
strips, cut
core into
4mm strips
Carrots Steam leathery
until
tender.
Shred or
cut into
slices
Cauliflower Steam leathery
blanch
until
6
tender.
Trim and
cut
Celery Cut stalks
into 4 mm
slices
Chives Chop
Cucumber Pare and
cut into
12mm
Eggplant/ Trim and
Squash slice 4 mm
inch to 12
mm thick
Garlic Remove
HOURS
skin from
clove and
6 to 14
slice
Hot Dry whole
Peppers
Mush- Slice,
rooms chop, or
6 to 14
dry whole
Onions Slice thirty brittle
Peas Shell arid
blanch tor
3 to 5
8 to 26
minutes
Peppers Cut into 4
mm strips
or rings.
Remove
8 to 26
seeds
Potatoes Slice, dice
or cut.
Steam
blanch 8 to
10 min.
8 to 30
Rhubarb Remove
outer skin
and cut
into 3 mm
lengths
Spinach Steam
6 to 20
blanch
until
wilted, but
not soggy
kale etc
6 to 14
Tomatoes Remove
skin. Cut
in halves
or slices
Zucchini Slice into 4
mm inch
6 to 12
pieces
Food Preparation Table
Fruits PREPARATI
ON
6 to 16
Apples Pare, core
and cut
slices or
rings
brittle 6 to 14
Apricots Clean, cut
in halves
brittle 6 to 10 or in slices
Bananas Peel and
leathery 6 to 18
cut into 3
mm slices
Berries Cut
brittle 6 to 18
strawberri
es into 1
cm slices,
other
brittle 6 to 16
berries
whole
Cherries Pitting is
optional or
leathery 6 to 14
pit when
50% dry
leathery 6 to 14
Cranberries Chop or
leave
whole
8 to 14
Dates Pit and
sloe
brittle 8 to 14
Figs Slice
Grapes Leave
whole
brittle 4 to 14
Nectarines Cut in half,
dry with
skin side
down. Pit
when 50%
brittle 6 to 18
dry
Orange Peel in
Rind long strips
Peaches Pit when
50% dry.
no 6 to 38
Halve or
moisture
quarter
with cut
side up
Pears Peel and
brittle 6 to 16
slice
NOTICE: Time and ways of preliminary
processing of the vegetables which are
described in the table only fact-finding.
personal preferences of customers can
differ of the described in the table.
leathery 8 to 24
PRELIMINARY PREPARING OF THE
MEAT, FISH, POULTRY AND GAME
ANIMALS.
Preliminary preparing of the meat is
brittle 6 to 18
indispensable and necessary for saving
health of customer. Use meat without
bones for effective drying. It is
recommended to pickle, it helps to
remove the water out of the meat and
save it better.
DRYNES APPRO Standard pickle:
S TEST X. 1/2 glass of soybean sauce
TIME 1 denticle of garlic, cut to a small pieces
HOURS 2 big spoons of ketchup
1 and 1/4 dessert spoon of salt
7
pliable 5 to 6
pliable 12 to
36
crisp 8 to 36
no 8 to 26
moisture
leathery 8 to 34
pliable 6 to 26
leathery 6 to 26
leathery 6 to 26
pliable 8 to 38
pliable 8 to 26
brittle 8 to 16
pliable 10 to
34
pliable 8 to 30