Cooks Professional G0199 Instruction Manual - Page 8
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Meat and game
Preliminary preparation of the meat is necessary to ensure safety and to dry
effectively. It is recommended to pickle the meat before drying to retain its natural
taste and to make it tender.
It is necessary to add salt to a pickle; it aids removal of water. Slice meat thinly or cut
into small chunks for best results.
Standard pickle mix
1/2 glass of soybean sauce
1
glass of garlic cut to into small pieces
2
tablespoons of sugar
2
tablespoons of ketchup
1
tablespoon of salt
1/2 dessert spoon of onion powder
1/2 dessert spoon of dried pepper
Mix all ingredients thoroughly and marinade the meat overnight and remove from
the marinade and pat dry. Then cook the meat as you would normally in a
conventional oven or frying. Allow to cool then slice the meat and lay in the trays of
the unit and follow the drying instructions above.
Poultry
Before drying poultry, it is better to roast boil or fry it as you would normally, then slice
thinly or cut into small chunks for better results.
Dry at 70°C for about 2-8 hours or until all moisture is gone and store in a freezer until
required.
Fish
It is recommended to boil or fry as you would normally in a conventional oven.
Alternatively baking for about 20 minutes with a temperature 200 degrees or till the
fish become friable.
Dry at 70°C for about 2-8 hours or until all moisture is gone and store in a freezer until
required.
Care and maintenance
•
Always clean the dehydrator thoroughly after each use as described above
in operation section.
•
When not in use store the dehydrator carefully in a cool dry place in its
original packaging away from children.
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