HOMCOM 800-143V70 Instruction Manual page 5

DRYING VEGETABLES
 Wash the vegetables.
 Take out the pit and cut off the spoiled parts.
 Slice into pieces which you can place freely between the trays.
 It is better to boil vegetables for about 1-5 minutes and then put it to cold
water and then dry.
 Dry vegetables at 50-55 ℃.
DRYING MEDICINAL PLANTS
 It is recommended to dry leaves.
 After drying it is better to put medicinal plants in paper bags or glass cans
and place it in dark cool place.
STORAGE OF DRYING FOOD
 Containers for storage the dried products should be clean and dry.
 For better storage of dried fruits 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 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. Then immerse preliminary processed
fruits (see "table of preparing the fruits for drying") into prepared liquid for 2
hours.
TABLE OF PREPARING THE FRUITS FOR DRYING
Name
Apricot
Preparing
Slice it and take out
the pit
Condition Duration of drying
after drying
Soft
(hours)
13-28