User Manual

User manual
WWW.LIVOO.FR
TABLE OF PREPARING THE FRUITS FOR DRYING
Name Preparing
Condition
after drying
Duration of
drying (hours)
Apricot Slice it and take out the pit Soft 13-20
Orange peel Cut it to long stripes Fragile 6-16
Pine
apple(fresh)
Peel it and slice into pieces or square parts Hard 6-20
Pine
apple(tinned)
Pour out the juice and dry it Soft 6-20
Banana Peel it and slice to round pieces(3-4mm thickness) Crispy 8-20
Grapes No need to cut it Soft 8-20
Cherry
It is not necessary to take out the pit(you can take
it out when cherry is half-dried)
Soft 8-20
Pear Peel it and slice Soft 8-20
Fig Slice it Hard 6-20
Cranberry No need to cut Soft 6-20
Peach
Cut into 2 pieces and take out the pit when the
fruits is half-dried
Soft 6-20
Date-fruit Tale out the pit and slice Hard 6-20
Apple
Peel it, take out the heart, slice it into round pieces
or segments
Soft 4-6
PRELIMINARY PREPARING OF THE VEGETABLES
1. It is recommended to blanch green beans, cauliflower, broccoli, asparagus and potato, it saves its
natural colour.
2. How to boil: put the preliminary prepared vegetables into a saucepan with boiling water for about 3-5
minutes. Then pour out the water and put vegetable into the appliance.
3. 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.
NOTICE:THE RECOMMENDATIONS ABOVE ARE ONLY FACT-FINDING AND IT IS NOT NECESSARY TO FOLLOW
THEM.
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 described in the table.