SATURN ST-FP 8505 사용자 설명서

thick-

ness)

Broccoli

Peel it

and cut

it. steam

it for

about3-

5min.

Fragile

6-20

Mush-

rooms

Slice it

for dry it

whole

(small

mush-

rooms)

Hard

6-14

Green

beans

Cut it

and boil

till

become

transpa-

rent

Fragile

8-26

Vegetable

marrows

Slice it

into

pieces

(6mm

thick-

ness)

Fragile

6-18

Cabbage

Peel it

and cut

into

stripes(3

mm

thick-

ness).

Take out

the heart

Hard

6-14

Brussels

sprouts

Cut the

stems

into 2

pieces

Crispy

8-30

Cauli-

flower

Boil till

becomes

soft

Hard

6-16

Potato

Slice it,

boil for

about 8-

10min

Crispy

8-30

Onion

Slice it

into thin

round

pieces

Crispy

8-14

Carrot

Boil  till

becomes

Crispy

8-14

soft.

shred it

or slice

into

round

pieces

Cucumber Peel it

and slice

into

round

pieces(1

2mm

thick-

ness)

Hard

6-18

Sweet

pepper

Cut it to

stripes

or to

round

pieces(6

mm

thick-

ness).

Take out

the heart

crispy

4-14

Piquant

pepper

No need

to cut it

Hard

8-14

parsley

Put the

leafs into

sections

Crispy

2-10

Tomato

Peel it.

Cut it

into

pieces or

into

round

pieces

Hard

8-24

Rhubarb

Peel it

and slice

it into

pieces(3

mm

thick-

ness)

Loss of

humidity

in a

vegetabl

e

8-38

Beetroot

Boil it,

let it cool

down,

cut off

the roots

and the

tops.

Slice it to

round

Crispy

8-26

pieces

Celery

Slice it

into

pieces(6

mm

thick-

ness)

Crispy

6-14

Spring

onion

Shred it

Crispy

6-10

Asparagus Slice it

into

pieces(2.

5mm

thick-

ness)

Crispy

6-14

Garlic

Peel it

and slice

into

round

pieces

Crispy

6-16

Spinach

Boil till it

becomes

fade

Crispy

6-16

Champig-

nons

Choose

the

mush-

rooms

with hats

which

bend

inside.

Cut into

pieces or

dry

whole

Hard and

crispy

3-10

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

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.

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

1/2 dessert spoon of dried pepper

All ingredients should be mixed

carefully.
POULTRY

Before the beginning of drying, poultry

should be preliminary prepared.

It is better to boil it or fry it.

Dry it for about 2-8 hours or till

moisture is gone.
FISH

It is recommended to boil or bake it on

a stove before the beginning of

drying(bake it for about 20 minutes with

a temperature 200 degrees or till the

fish become friable).

Dry it for about 2-8 hours and till all

moisture is gone.
MEAT AND GAME ANIMALS

Prepare it, cut it into small pieces and

put into the appliance for about 2-8

hours or till all moisture is gone.
CLEANING AND MAINTENANCE

Before cleaning check if the appliance is

unplugged and cool down.

Clean the body of the appliance with the

help of a wet sponge and than rug it

dry.

Do not use metal brushes, abrasive and

rigid purifier for cleaning the appliance,

because it can damage the surface.
Specification

Power:

450 W

Rated Voltage:

220-230 V

Rated Frequency:

50Hz

Rated Current:

2 А

Food Dryer

1

Instruction manual

with warranty book

1

Package

1

Please  remember  to  respect

the local regulations: hand in

the  non-working  electrical

equipment to  an appropriate

waste disposal center.

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