Bedienungsanleitung Kitchenbrothers KB724 (Seite 9 von 15) (Englisch, Holländisch, Französisch)

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Pears

Wash, peel and remove cores. Cut into

slices or rings (5 – 7 mm thick).

Tip: If necessary, dip in a little lemon

water to prevent browning.

55 °C – 60 °C 8 – 14 hours

Plums

Wash and remove stones. Cut into 2

pieces. Place with the cut side facing

upwards.

60 °C – 65 °C 8 – 14 hours

Fruit leather

400 g strawberries + 1 banana + icing

sugar as required.

Remove the leaves from the strawber-

ries, peel the banana, purée everything

together with the sugar and spread

on baking paper (the quantity stated

above is sufcient for 2 trays).

60 °C 4 – 5 hours

Vegetables Pretreatment Temperature Time

Carrots Peel and cut into sticks (approx. 5 – 7

mm thick) or slices (2 – 5 mm thick). 55 °C – 60 °C 4 – 6 hours

Celery Wash and cut into slices or strips. 50 °C – 60 °C 4 – 8 hours

Courgettes Wash, peel if necessary and cut into

slices or strips. 60 °C 6 – 10 hours

Mushrooms

Wash or clean. Cut into strips (approx.

5 – 10 mm thick).

Tip: for small pieces of mushrooms use

the additional drying grid.

50 °C – 60 °C 4 – 8 hours

Soup vegeta-

bles

2 parts carrots + 1 part celery + 1 part

leek. Prepare vegetables (wash, peel

if necessary) Grate carrots and celery

coarsely, cut leek into slices (approx. 1

cm thick).

60 °C 8 – 12 hours

Tomatoes Wash, remove seeds and cut into pieces

(5 – 10 mm thick). 50 °C 4 – 5 hours

Herbs Pretreatment Temperature Time

Basil

Stinging nettle

Tarragon

Marjoram

Oregano

Parsley

Thyme

Wash, pat dry and chop if necessary.

Tip: For the herbs, use the drying grid

additionally.

40 °C 2 – 4 hours

Maintenance and Cleaning

-Only move or clean the Food Dehydrator when the appliance is fully cooled down. Do not use

aggressive or abrasive cleaning agents. The stainless steel trays, the mesh tray, and the drip tray are

dishwasher safe. Make sure the appliance does not come into contact with water, and don’t touch the

appliance with wet hands.

Storage

-Store the Food Dehydrator in a clean and dry place. Do not store the device in extreme high or extreme

low temperatures.

Meat Pretreatment Temperature Time

Beef Jerky

Cut lean meat into strips about 1 cm

thick. Leave to soak in a marinade for

about 8 – 12 hours. Dab lightly before

drying.

Our tip for a delicious marinade

(for approx. 1 kg meat):

- 150 ml Worcester sauce

- 250 ml soy sauce

- 1/2 tsp salt (use smoked salt as alter-

native) - 2 tsp pepper

- 3 tbsp ketchup

- 3 tsp rebelled oregano (optional)

- Garlic to taste

Mix all ingredients.

40 °C – 45 °C 7 – 9 hours

VERY IMPORTANT

When handling raw meat, best possible hygienic precaution is required! This will avoid that germs

(coliform bacteria, salmonella) can proliferate on the meat or marinade:

Wash your hands thoroughly rst!

Interrupt the cooling chain of the meat as short as possible.

The cutting tools must be absolutely clean.

All obje cts that got into contact with the meat must be cleaned with boiling water afterwards!

DO NOT touch raw meat with hands that show open wounds as bacteria might cause a serious

infection!

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