Saturn ST-FP8501 Manual de usuario descargar pdf (Pagina 4)

Slow

Drying

Trays

overfilled

Fan jammed

or running

too slowly

Air leaks due

to warped

improperly

slacked

trays

1.Air must flow

freely a round

food for proper

drying Reduce

quantity in trays

or rearrange

food.

2. Check for

foreign objects

jamming fan

(see "Heat OK.

No Fan above)

3. Fan motor

running slow:

Return to

service

warp the drying

trays

5. Re-stack,

trays property

Uneven

drying

Variation in

food

thickness

and ripeness

Trays not

rotated

Too much

material in

drying trays

1. Verify that

foods are

uniform in

thickness:

2. Verily that

food on the

trays does not

block air flow

through the tray

stack.

Overheatin

insufficient

heat

Temperature

control not

functioning

at proper

range

Temperature in

lowest tray

should be

or functioning at

proper

approximately

C with

empty trays in

Insufficient

range place. If

temperature

varies

significantly

adjustor return

for service.

Foreign

1. Check for

Noisy

Fan/Motor

matter in fan

Motor

bearing

worn

foreign objects

jamming fan

(see 'HeatOK

No Fan' above).

2. Return to

service

Vegetable Preparation Table

VEGETABLE

PREPARATI

DRYNES

S TEST

HOURS

Artichokes

Cut into 3-

4 mm

strips. Boil

about 10

minutes

brittle

6 to 14

Asparagus

Cut into 1-

inch

pieces.

Tips yield

better

product

brittle

6 to 14

Beans

Cut and

steam

blanch

until

translucent

brittle

8 to 26

Beets

Blanch,

Cool,

remove

tops and

roots.

Slice

brittle

8 to 26

Brussels

Cut

sprouts

from stalk.

Cut in hall

length-

wise

crispy

8 to 30

Broccoli

Trim and

cut. Steam

tender,

about 3 to

5 min.

brittle

6 to 20

Cabbage

Trim and

cut into

1/8-inch

strips, cut

core into

4mm strips

leathery

6 to 14

Carrots

Steam

until

tender.

Shred or

cut into

slices

leathery

6 to 12

Cauliflower

Steam

blanch

until

leathery

6 to 16

tender.

Trim and

cut

Celery

Cut stalks

into 4 mm

slices

brittle

6 to 14

Chives

Chop

brittle

6 to 10

Cucumber

Pare and

cut into

12mm

leathery

6 to 18

Eggplant/

Squash

Trim and

slice 4 mm

inch to 12

mm thick

brittle

6 to 18

Garlic

Remove

skin from

clove and

slice

brittle

6 to 16

Hot

Peppers

Dry whole

leathery

6 to 14

Mush-

rooms

Slice,

chop, or

dry whole

leathery

6 to 14

Onions

Slice thirty

brittle

8 to 14

Peas

Shell arid

blanch tor

3 to 5

minutes

brittle

8 to 14

Peppers

Cut into 4

mm strips

or rings.

Remove

seeds

brittle

4 to 14

Potatoes

Slice, dice

or cut.

Steam

blanch 8 to

10 min.

brittle

6 to 18

Rhubarb

Remove

outer skin

and cut

into 3 mm

lengths

moisture

6 to 38

Spinach

Steam

blanch

until

wilted, but

not soggy

kale etc

brittle

6 to 16

Tomatoes

Remove

skin. Cut

in halves

or slices

leathery

8 to 24

Zucchini

Slice into 4

mm inch

pieces

brittle

6 to 18

Food Preparation Table

Fruits

PREPARATI

DRYNES

S TEST

APPRO

TIME

HOURS

Apples

Pare, core

and cut

slices or

rings

pliable

5 to 6

Apricots

Clean, cut

in halves

or in slices

pliable

12 to

Bananas

Peel and

cut into 3

mm slices

crisp

8 to 36

Berries

Cut

strawberri

es into 1

cm slices,

other

berries

whole

moisture

8 to 26

Cherries

Pitting is

optional or

pit when

50% dry

leathery

8 to 34

Cranberries

Chop or

leave

whole

pliable

6 to 26

Dates

Pit and

sloe

leathery

6 to 26

Figs

Slice

leathery

6 to 26

Grapes

Leave

whole

pliable

8 to 38

Nectarines

Cut in half,

dry with

skin side

down. Pit

when 50%

dry

pliable

8 to 26

Orange

Rind

Peel in

long strips

brittle

8 to 16

Peaches

Pit when

50% dry.

Halve or

quarter

with cut

side up

pliable

10 to

Pears

Peel and

slice

pliable

8 to 30

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.

PRELIMINARY PREPARING OF THE

MEAT, FISH, POULTRY AND GAME

ANIMALS.

Preliminary preparing of the meat is

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.

Standard pickle:

1/2 glass of soybean sauce

1 denticle of garlic, cut to a small pieces

2 big spoons of ketchup

1 and 1/4 dessert spoon of salt

6 7

1 2 3 4 5 6 7 8 9 ... 24 25

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Saturn ST-FP8501 Manual de usuario Pagina 4

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