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Klarstein Bananarama - 10027831 Manual

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Drying Vegetables
Vegetable Preparation Dryness test Time
Artichokes Cut into 1/3 inch strips and boil for about ten mins. Brittle 6-14 hours
Aspargus Cut into 1 inch pieces. Tips yield better product. Brittle 6-14 hours
Beans Cut and steam until translucent. Brittle 8-26 hours
Beets Blanch, cool, remove tops and roots, slice. Brittle 8-26 hours
Brusselsprout Cut sprouts from stalk. Cut in half lengthwise. Crispy 8-30 hours
Broccoli Trim and cut. Steam tender, about 3-5 min. Brittle 6-20 hours
Cabbage Trim and cut into 1/8 inch strips. Cut core into 1/4
inch strips.
Leathery 6-14 hours
Carrots Steam until tender. Shred or cut into slices. Leathery 6-12 hours
Cauliower Steam blanch until tender. Trim and cut. Leathery 6-16 hours
Celery Cut stalks into 1/4 inch slices. Brittle 6-14 hours
Chives Chop. Brittle 6-10 hours
Cucumber Pare an cut into 1/2 inch slices. Leathery 6-18 hours
Eggplant Trim and slice 1/4 inch to 1/2 inch thick. Brittle 6-18 hours
Garlic Remove skin from clove and slice. Brittle 6-16 hours
Hot peppers Dry whole. Leathery 6-14 hours
Mushrooms Slice, chop or dry whole. Leathery 6-14 hours
Onions Slice thinly or chop. Brittle 8-14 hours
Peas Shell and blanch for 3-5 minutes. Brittle 8-14 hours
Peppers Cut into 1/4 inch strips or rings, remove seeds. Brittle 4-14 hours
Potatoes Slice, dice or cut. Steam blanch 8 to 10 minutes. Brittle 6-18 hours
Rhubarb Remove outer skin and cut into 1/8 inch lengths. No moisture 6-38 hours
Sponach Stem blanch until wilted, but not soggy. Brittle 6-16 hours
Tomatoes Remove skin. Cut into halves or slice. Leathery 6-24 hours
Zucchini Slice into 1/4 inch pieces. Brittle 6-18 hours
Making Beef Jerky
As with nearly all foods, it is important to start with a quality cut of meat. Select a lean ank or round
stake about 1 to 1 and 1/2 inches thick, trim o all the excess fat and connective tissue. Fat hampers
the ability of the meat to dry and the connective tissue will make the beef jerky hard to chew.
For easier cutting, place meat in the freezer for about 30 minutes to partially freeze. The turn it over
and freeze for an additional15 minutes. Cut across the grain into strips about 1/8 inch thick. Marinate
the strips for three hours Drain the marinated strips on a paper towel, and place the strips on the
drying tray. Remember to protect the dehydrator from dripping foods.
Dehydrate until strips are quite dry and can bend without breaking. This will take from 6-16 hours.
Unlike other dried meats, jerky should be slightly chewy but not brittle.
Jerky marinade: 100 ml soy sauce, 100 ml Worcestershire sauce, 2 tablespoon brown sugar,
2 tablespoons Ketchup, 1-2 tablespoons Salt, ½ tablespoon onion powder, ½ tablespoon pepper, 1
mashed garlic clove
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