Backyard Pro Butcher 54BSD6T Manuel d'instruction - Page 8

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FOOD PREPARATION

Meat

Preparation

Beef Jerky

Lean flank or round steak slices about 1 to 1½

inches thick

Fruit

Preparation

Apples

Pear, core and cut slices or rings

Apricots

Clean, cut in halves or in slices

Bananas

Peel and cut into ⅛ inch slices

Berries

Cut strawberries into ⅜ inch slice. Other

berries whole

Cherries

Pitting is optional, or pit when 50% dry

Cranberries

Chop or leave whole

Dates

pit and slice

Figs

Slice

Grapes

Leave whole

Nectarines

Cut in half, dry with skin side down. Pit when

50% dry

Orange Rind

Peel in long strips

Peaches

Pit when 50% dry. Halve or quarter with cut

side up

Pears

Peel and slice

MEAT PREPARATION

(Set temperature from 145°F to 155°F / 63°C to 68°C)

FRUIT PREPARATION

(Set temperature at 135°F / 57°C)

Dryness Test

Approx. Time (hrs.)

Slightly chewy but

6 to 15

not brittle

Dryness Test

Approx. Time (hrs.)

Pliable

5 to 6

Pliable

12 to 38

Crisp

8 to 38

No moisture

8 to 26

Leathery

8 to 34

Pliable

6 to 26

Leathery

6 to 26

Leathery

6 to 26

Pliable

8 to 38

Pliable

8 to 26

Brittle

8 to 16

Pliable

10 to 34

Pliable

8 to 30