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Klarstein 10030499 Manual

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Preparation and Drying Times
Table of Preparing the Fruits for Frying
Name Preparing Condition
after drying
Duration of
drying in h
Apricot Slice it and take out the pit Soft
Orange peel Cut it to long stripes Fragile 6-16
Pine apple(fresh) Peel it and slice into pieces or square parts Hard 6-36
Pine apple(tinned) Pour out the juice and dry it Soft 6-36
Banana Peel it and slice to round piece s(3-4mm thickness) Crispy 8-38
Grapes No need to cut it Soft 8-38
Cherry It is not necessary to take out the pit 6-26
Pear Peel it and slice Soft 8-30
Fig Slice it Hard 6-26
Cranberry No need to cut Soft 6-26
peach Cut into 2 pieces and take out the pit Soft 6-26
Date-fruit Tale out the pit and slice Hard 4-8
Apple Peel it, take out heart, slice it in pieces or segments Soft 4-8
NOTICE: Time and ways of preliminary processing of the fruits which are described in the table only fact-
finding. Personal preferences of customers can differ of the describled in the table.
Preliminary Preparing of the Vegetables
• It is recommended to boil green beans, cauliflower, broccoli, asparagus and potato, Because those vegetables
often are preparing for first and second dishes, it saves its natural color. Put the preliminary prepared vegetables
into a pan with boiling water for about 3-5 minutes. Pour out the water and put vegetable into the appliance.
• If you want to add a smack of lemon to green beans, asparagus etc., just put it into a lemon juice for about 2 minutes.
Name Preparing Condition
after drying
Duration of
drying in h
Artichoke Cut it to stripes(3-4mm thickness) fragile 5-13
Egg-plant Peel it and slice it into pieces(6-12mm thickness) Fragile 6-18
Broccoli Peel it and cut it. steam it for about3-5min. Fragile 6-20
Mushrooms Slice it for dry it whole(small mushrooms) Hard 6-14
Green beans Cut it and boil till become transparent Fragile 8-26
Vegetable marrows Slice it into pieces(6mm thickness) Fragile 6-18
Cabbage Peel it and cut into stripes(3mm thickness)Take out
the heart
Hard 6-14
… 11 …


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