Ves Electric VMD-2 User manual

ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
INSTRUCTION MANUAL
ÈÍÑÒÐÓÊÖÈß ÏÎ ÝÊÑÏËÓÀÒÀÖÈÈ
• ELECTRONIC MAGIC DRYER •
• ÝËÅÊÒÐÎÍÍÀß ×ÓÄÎ-ÑÓØÈËÊÀ •
MODEL VMD-2
МОДЕЛЬ VMD-2
ENGLISH ENGLISH
32
ELECTRONIC MAGIC DRYER MODEL: VMD-2
Dear customer!
We highly appreciate you choosing VES Electric home appliances.
From our side we guarantee excellent quality, perfect functioning
and safety of your appliance upon keeping to all the rules of
home exploitation. Before using the appliance, please, read care-
fully attached instruction.
CAUTION
• IT IS IMPERATIVE THAT A HEAT RESISTANT SURFACE SUCH
AS CERAMIC TILE, THICK CHOPPING BOARD MUST BE PLACED
BENEATH THE APPLIANCE DURING THE OPERATION TO AVOID
FIRE.
• during the first operating there may be a specific smell. To avoid this
smell from being transfered to the food, place one tray and the lid on
the base, set 1 hour on timer and turn on the appliance.
Note: you don't need to repeat this operation.
• ATTENTION! Do not run the appliance for more than 72 hours in
one single use. After 72 hours, turn off the appliance, unplug it and
allow to cool for at least 2 hours before operating again.
• home use only. Do not use for industrial and commercial purposes.
• before the first connecting of the appliance check that voltage
indicated on the rating label corresponds the main voltage in your wall
outlet.
• do not use outdoors.
• never let the cord hang over the edge of the table or touch any
hot surfaces.
• during the operation the appliance must be placed on hard and level
surface.
• never put cloth, towel etc. on the appliance during the operation.
• always remove the plug from the wall outlet after using the
appliance.
• never leave the turned on appliance unattended. Keep away from
children.
• do not place appliance near the heating sources (electric/gas cooker,
etc).
• do not operate the appliance with a damaged cord, plug or after the
appliance's malfunctions.
• do not use the appliance with wet hands.
• do not operate near gas spray cans.
• do not pour water or other liquids into the appliance.
• never use the appliance with the extension cord.
• do not immerse the appliance into water or any other liquid
and do not use near basins, sink etc. If, however, the appliance
was immersed into water, remove the plug out of the wall outlet
immediately.
• do not repair the appliance by yourself. Take it to the authorized
service center.
• always unplug the appliance before cleaning.
• while using the appliance, please, observe the safety precautions.
• incorrect operation and improper handing can lead to malfunction of
the appliance and injuries to the user.
MAINTENANCE
ATTENTION ! Before first usage of the appliance, thoroughly wash the
trays and top lid of the appliance, according to the "CLEANING" issue
and read how to correctly put the trays on the appliance, according
to the "TRAYS ASSEMBLY" issue.
1. Load your food on the trays.
Remember that hot air, which dries the food, must freely circulate in
the appliance. So do not overload the trays and never overlap the
food.
1. Top lid
2. Trays
3. Operating base
4. Control panel Control panel

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45
Note: always start to load the food from the top tray to down one.
2. Assembly all the trays (see "TRAYS ASSEMBLY" issue) and put
the top lid above.
Make sure that the top lid is always on the trays when operating the
appliance.
3. Plug in the appliance - LED-display will twinkle.
When using the buttons, hold them for some seconds.
4. Set the desired temperature on the thermostat (from 40°C to 80°C).
Turn the thermostat clockwise to increase the temperature, and counter
clockwise - to decrease it.
Note: set low temperature and short time for thin/small pieces of food
or for small load of food (such as when only a few trays are loaded).
Set high temperature and long time of drying for thick/big pieces of
food and large loads. The thermostat can also be used to decrease
the temperature as the food is near the end of its drying cycle making
it easier to control the final moisture level in the food.
5. Set the desired amount of time on countdown timer by pressing
the «ÒÀÉÌÅл button (timer button). The number displayed on the
LED-display represents the amount of hours the appliance will operate
before automatically turning off. Pressing the "ÒÀÉÌÅÐ" button (timer
button) set the drying time in limit from 1 to 72 hours. To set desired
time faster hold the "ÒÀÉÌÅÐ" button (timer button).
Dry for the period of time suggested in the corresponding issue.
Note: if you wish to increase/decrease amount of time during the
operation, first press the «ÂÊË/ÂÛÊË» button (power ON/OFF switch)
to turn off the appliance, reset the timer to the desired amount of time
by pressing the "ÒÀÉÌÅÐ" button (timer button) and then restart by
pressing the «ÂÊË/ÂÛÊË» button (power ON/OFF switch).
6. Press the «ÂÊË/ÂÛÊË» button (power ON/OFF switch) to turn
on the appliance. The LED-display will begin to twinkle indicating the
appliance is running. You will also hear the fan operating. The display
shows the remaining time (hours and minutes) of operation.
Example: if the LED-display shows «2» and then «46» it means that
there are two hours and forty six minutes remaining before the appli-
ance turns off.
Note: If you don't have time for drying all the food one day, you can
dry them next day. In this case, you have to store halfdried food in
food container/PE bag in freezer to avoid food spoiling.
7. After time has ended, the appliance turns off automatically. Or you
can manually stop the appliance operating by pressing «ÂÊË/ÂÛÊË»
button (power ON/OFF switch).
8. Remove the plug from the outlet.
Allow the food to cool. Store the food in PE bag or food container
and place in the refrigerator. (for more information see "STORAGE"
issue).
TRAYS ASSEMBLY
All the trays must be assemble d as shown on the below picture -
wider base in the bottom.
1) Place one tray on the appliance's operating base.
2) Place the other tray on the first one.
3) Use the same way to place remained trays on the appliance.
HEIGHT ADJUSTMENT OF THE TRAYS
The trays might be adjusted in 2 heights - normal and high. Normal
height is necessary for products with thickness up to 2 cm, and high
height - up to 3 cm.
To set normal height, rotate tray clockwise/counterclockwise as to
make the trays be tightly pressed to each other (picture 1).
To set high height, turn the tray horizontally on 180° clockwise/coun-
terclockwise and put it on the previous tray (picture 2).
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6 7
It is recommended to assembly all 6 trays, whether you have food
on them or not.
Examples:
1) one tray of food is put in the top position with 5 empty trays put
below. Make sure that the top lid is in the place.
2) two trays of food are put in the top and «second from top» position
with 4 empty trays below. Make sure that the top lid is in place.
PRETREATMENT OF FRUIT
Pretreatment of fruit helps to save natural color, taste and flavour.
Here are few useful tips how to properly prepare fruit for drying:
Take 1/4 cup juice (natural will be prefered). Keep in mind, that juice
must match to preparing fruit. E.g. apple juice must be added when
you dry the apples.
Add 2 cups of water to juice and dip pretreated fruit (see "Fruit pre-
treatment table") for approximately 2 minutes in prepared liquid.
Fruit pretreatment table.
Name Preparation Dryness test Time, hours
(approx.)
Apples Pare, core and
cut slices or
rings
pliable 5-6
Artichokes Cut into 1/8-
inch strips
brittle 5-13
Name Preparation Dryness test Time, hours
(approx.)
Apricots cut in halves
or in slices,
remove pit
pliable 12-38
Bananas Peel and cut
into 3-4 mm
slices
crisp 8-38
Cherries Pitting is option-
al, or pit when
50% dry
leathery 8-34
Cranberries Chop or leave
whole
pliable 6-26
Dates Pit and slice leathery 6-26
Figs Slice leathery 6-26
Grapes Leave whole pliable 8-38
Nectarines Cut in half, dry
with skin side
down. Pit when
50% dry
pliable 8-26
Orange Rind Peel in long
strips
brittle 8-16
Peaches Pit when 50%
dry. Halve or
quarter with cut
side up
pliable 10-34
Pears Peel and slice pliable 8-30
Strawberries Cut into 3/8-
inch slices,
other berries
whole
no moisture 8-26
Note: time and methods of fruit pretreatment, showed in the table
Picture 1 Picture 2

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8 9
above, have fact-finding character. Customer preferences of fruit drying
might not be the same as shown in the table above.
PRETREATMENT OF VEGETABLES
1. Blanching is a hot steam, boiling water or oil treatment for conserva-
tion (drying). It is recommended for green beans, cauliflower, broccoli,
asparagus and potatoes. Since these vegetables are often used in first
and second courses, blanching will keep their natural color.
How to blanch: place prepared vegetables in a pot of boiling water
for 3 - 5 minutes only. Strain and pat dry and place vegetables in
the magic dryer.
2. Placing vegetables in lemon juice for approximately 2 minutes
will add a hint of lemon flavor to such vegetables as green beans,
asparagus, etc.
Note: above tips are recommended but not imperative.
Vegetables pretreatment table.
Name Preparation Dryness test Time, hours
(approx.)
Artichokes Cut into 1/3-
inch strips. Boil
about 10 min-
utes
brittle 6-14
Asparagus Cut into 1-inch
pieces.
brittle 6-14
Beans Cut and steam
blanch until
translucent
brittle 8-26
Beets Blanch, cool,
remove tops
and roots.
Slice
brittle 8-26
Name Preparation Dryness test Time, hours
(approx.)
Brussels
sprouts
Cut sprouts
from stalk Cut
in half length-
wise
crispy 8-30
Broccoli Trim and cut.
Steam tender,
About 3 to 5
min.
brittle 6-20
Cabbage Trim and cut
into 1/8-inch
strips. Cut core
into 1/4-inch
strips
leathery 6-14
Carrots Steam until ten-
der. Shred or
cut into slices
eathery 6-12
Cauliflower Steam blanch
until tender.
Trim and cut
leathery 6-16
Celery Cut stalks into
1/4-inch slices
brittle 6-14
Chives Chop brittle 6-10
Cucumber Pare and cut
into 1/2-inch
slices
leathery 6-18
Eggplant/
Squash
Trim and slice
1/4-inch to 1/2-
inch thick
brittle 6-18
Garlic Remove skin
from clove and
slice
brittle 6-16
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10 11
Name Preparation Dryness test Time, hours
(approx.)
Hot peppers Dry whole leathery 8-14
Mushrooms Slice, chop, or
dry whole
leathery 6-14
Onions Slice thinly or
chop
brittle 8-14
Peas Blanch for 3 to
5 minutes
brittle 8-14
Peppers Cut into 1/4-
inch strips or
rings. Remove
seeds
brittle 4-14
Potatoes Slice, dice or
cut. Steam
blanch 8 to 10
min.
brittle 6-18
Rhubarb Remove outer
skin and cut
into 1/8-inch
lengths
no moisture 8-38
Spinach Steam blanch
until wilted
brittle 6-16
Tomatoes Remove ski n.
Cut in halves
or slices
leathery 8-24
Zucchini Slice into 1/4-
inch pieces
brittle 6-18
Note: time and methods of vegetables pretreatment, showed in the
table above, have fact-finding character. Customer preferences of veg-
etables drying might not be the same as shown in the table above.
PRETREATMENT OF MEAT, FISH, POULTRY AND GAME
Pretreatment of meat, fish, poultry and game is imperative to use and
necessary for customer's health saving. For effective drying use only
very lean meats (without fat).
It is recommended to marinate meat before drying to keep natural
flavor to the meat and also to tenderize it. The marinade should
contain salt, which helps extract water from the meat and also helps
preserve it.
Standard marinade:
1/2 cup soy sauce
1 clove garlic, mashed
2 table spoons of brown sugar
2 table spoons of ketchup
1/2 cup Worcestershire sauce
1-1/4 tea spoon of salt
1/2 tea spoon of onion powder
1/2 tea spoon of pepper
Mix all ingredients well
POULTRY
All poultry must be cooked before drying. Steaming or roasting are
the best methods.
Dry approximately 2-8 hours or until all moisture has been
removed.
FISH
It is recommended to steam the fish before dehydrating or to bake it
(pre-heat your conventional oven to 200°C and bake for 20 minutes
or until fish is flaky).
Dry approximately 2-8 hours or until all moisture has been
removed.
MEAT/GAME
Cook (roast or steam), cut into small cubes and place in the appli-
ance.
Dry approximately 2-8 hours or until all moisture has been
removed.

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12 13
VERDURE
The verdure should be sorted out. Roughed and yellowed pieces must
be removed. Then wash the verdure out. Tie prepared verdure in a
bun and place in the appliance. Drying time will vary depending upon
size and type of verdure.
Dry for approximately 2-6 hours.
HERBS
Rinse and shake off excess water. Remove dead or discolored leaves.
You should leave herbs on the stem and remove when drying has
been completed. Spread herbs loosely on tray. Drying times will vary
according to size and type.
Dry for approximately 2-6 hours.
BREAD
Slice bread (without crust) to small pieces. Spread bread pieces
loosely on tray.
Dry for approximately 30 minutes - 2 hours.
NUTS
Shell and rinse with hot water. Spread in trays. Allow nuts to cool
before storing. Nuts contain a lot of oil and the oil could cause the
nuts to become rancid, so you should freeze them to guarantee fresh-
ness. When ready to use the nuts, bring them to room temperature.
Dry for approximately 18-26 hours.
DRIED FOOD REHYDRATING
There are several ways of rehydrating dried food:
- the quantity of liquid is 1 cup for each cup of dehydrated food (liq-
uids can be filtered water, fruit or vegetable juices or broth).
- fruit and vegetables can be placed in food cantainer with cold water
for 2-6 hours in the refrigerator (room temperature can create an
environment for harmful bacteria to grow).
- fruit and vegetables can be immersed in boiling water for 5-10
minutes.
- food like dried meats can be rehydrated while cooking in soups.
- steaming will prevent the loss of nutrients. Place the dried food in a
food steamer and allow 5-35 minutes depending on the size of food.
- place dried food in a microwavable food container with liquid - 200
ml liquid (liquids can be filtered water, fruit or vegetable juices or broth)
must be correspond to 100 g of food. Place food container in micro-
wave oven. Set timer 2 minutes and high temperature. Repeat process
for 2 minutes each time until desired consistency is reached.
Note: Do not add seasonings, especially salt or sugar, before or dur-
ing this process because they may change the flavor of the food and
slow the process. You may add them afterwards.
DRYING TIPS
We bring to your attention a few useful tips, that help you to dry food
in the best way. Also it will increase your cooking skills. Drying time of
fruit pretreatment, showed in the table above, has fact-finding character
and will be varied according to the following factors:
1) thickness of pieces or slices.
2) number of trays with food being dried.
3) volume of food being dried.
4) moisture or humidity in your environment.
5) your preferences of drying for each type of dried food.
It is recommended to:
• check your food every hour for doneness.
• rotate and/or re-stack your trays if you notice uneven drying.
• label food with contents dried, date and weight before drying. It will
also be helpful to note the drying time for future reference.
• spray trays with non-stick cooking spray before placing food on them
to allow for easier removal of food.
• check all food for spoiling and mechanical damage.
• pretreated food will give the best effect in drying.
• correct food storage after drying also will help to keep food in good
quality and save the nutrients (see "STORAGE" issue).
STORAGE
• wait until food is cool before storing.
• food can be kept longer if stored in a cool, dry and dark place.
• remove all the air you possibly can from the storage container and
close tightly.
• optimal storage temperature is 15°Ñ or lower.
• never store food directly in a metal container.
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14 15
• avoid containers that «breathe» or have a weak seal.
• check the contents of your dried food for moisture during the weeks
following dehydration. If there is moisture inside, you should dehydrate
the contents for a longer time to avoid spoiling.
• for best quality, dried fruit, vegetables, verdure, herbs, nuts, bread
should not be kept for more than 1 year, if kept in the refrigerator
or freezer.
• dried meats, game, poultry and fish should be stored for no more
than 3 months if kept in the refrigerator, or 1 year if kept in the
freezer.
CLEANING
1) before cleaning, always unplug the unit from the wall outlet.
2) to clean the trays and top lid wash them in warm water and soap.
The trays and top lid can be safely washed in the dishwasher. Do not
use any abrasive cleaners.
3) wipe the base clean with a damp cloth. Do not immerse the base
or power cord in water.
4) use paper towels to remove any excess marinade.
RECIPES
FRUIT RECIPES
1. CITRUS CREAM CHEESE FILLING
Ingredients:
240 g softened cream cheese
60 g sugar or 60 ml honey
1 table spoon dried powdered citrus fruit
240 g dried raisins or chopped nuts
Mix all the ingredients. Delicious over pancakes, waffles or on toast.
2. "FRUIT TRAIL"
Ingredients:
120 g cup dried cantaloupe
120 g dried banana slices
120 g shredded coconut
120 g raisins
80 g chopped dried dates
240 g mixed nuts (optional)
60 g dried apricots, peaches or pears
Cut fruit into small pieces and mix together. Add nuts (optional). Store
in airtight container. Delicious over pancakes, waffles or on toast.
3. FRUIT SAUCE
Ingredients:
850 g dried strawberries
75 g dried banana chips
240 g blueberries
480 ml filtered water
Simmer all ingredients until tender. Add 120 ml maple syrup and 60 g
oat bran. Place all ingredients into a blender or food processor. Add
water to attain desired consistency and blend until smooth.
Delicious over pancakes, waffles or on toast.
VEGETABLE RECIPES
1. VEGETABLE SOUP
Ingredients:
480 ml (2 cups) boiling water
120 g cup dried onion
480 g mixed dried vegetables (any eatable vegetables)
1 clove garlic, minced
120 g cup dried celery
1/2 tea spoon dried basil
35 g chopped tomatoes
1/2 tea spoon dried thyme
720 ml vegetable broth
3 table spoon butter
180 g barley
1 table spoon dried parsley
Salt and pepper to taste
1) mix vegetables, dried onion, dried basil and pour boiling water. Set
aside for 30 minutes.
2) mix vegetable broth, tomatoes. Heat up on the electric oven.
3) mix all, add remained ingredients and mix again.

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16 17
2. VEGETABLE PUREE FOR BABY
Ingredients:
80 g powdered dried vegetables (use only well-dried vegetables)
120-240 ml warm filtered water or warm milk
Pour warm filtered water or warm milk on the powered dried veg-
etables and set aside for 20 minutes. Mix in blender or in food pro-
cessor until smooth.
3. INSTANT VEGETARIAN SOUP
Mix together any combination of your favorite dried vegetables. Add
dried noodles or dry rice. Pour 2 cups of dried «mix» into 2 cups
(480 ml) of boiling water or vegetable broth. Cover and simmer until
tender. Add seasonings to taste.
SAVE THIS INSTRUCTION
ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
1918
ÝËÅÊÒÐÎÍÍÀß ×ÓÄÎ-ÑÓØÈËÊÀ ÌÎÄÅËÜ: VMD-2
Óâàæàåìûé ïîêóïàòåëü!
Áëàãîäàðèì Âàñ çà âûáîð áûòîâîé òåõíèêè îò êîìïàíèè VES
Electric. Ìû ãàðàíòèðóåì âûñîêîå êà÷åñòâî, áåçóïðå÷íîå
ôóíêöèîíèðîâàíèå è áåçîïàñíîñòü ïðèîáðåòåííîãî Âàìè
ïðèáîðà ïðè ñîáëþäåíèè âñåõ ïðàâèë åãî ýêñïëóàòàöèè. Ïåðåä
íà÷àëîì èñïîëüçîâàíèÿ ïðèáîðà, ïîæàëóéñòà, ïîëíîñòüþ
ïðî÷èòàéòå äàííóþ èíñòðóêöèþ.
ÌÅÐÛ ÏÐÅÄÎÑÒÎÐÎÆÍÎÑÒÈ
• ÂÎ ÂÐÅÌß ÐÀÁÎÒÛ ÏÐÈÁÎÐÀ ÎÁßÇÀÒÅËÜÍÎ ÏÎÄÊËÀÄÛÂÀÉÒÅ
ÏÎÄ ÍÅÃÎ ÆÀÐÎÑÒÎÉÊÈÉ ÌÀÒÅÐÈÀË (ÊÅÐÀÌÈ×ÅÑÊÀß
ÏËÈÒÊÀ, ÒÎËÑÒÀß ÐÀÇÄÅËÎ×ÍÀß ÄÎÑÊÀ È ÄÐ.) ÈËÈ ÑÒÀÂÜÒÅ
ÍÀ ÆÀÐÎÓÑÒÎÉ×ÈÂÓÞ ÏÎÂÅÐÕÍÎÑÒÜ ÂÎ ÈÇÁÅÆÀÍÈÈ
ÂÎÇÌÎÆÍÎÃÎ ÂÎÇÃÎÐÀÍÈß.
• â âðåìÿ ïåðâîãî èñïîëüçîâàíèÿ ïðèáîðà âîçìîæíî ïîÿâëåíèå
ñïåöèôè÷åñêîãî çàïàõà. Âî èçáåæàíèè ïðîíèêíîâåíèÿ ïîñòîðîííåãî
çàïàõà â ïðîäóêòû âî âðåìÿ ñóøêè, ïîëîæèòå îäíó ñóøèëüíóþ
ñåêöèþ íà ïðèáîð, âûñòàâèòå íà òàéìåðå 1 ÷àñ è âêëþ÷èòå
ïðèáîð.
Ïðèìå÷àíèå: äàííóþ ïðîöåäóðó äîñòàòî÷íî ïðîäåëàòü îäèí ðàç.
• ÂÍÈÌÀÍÈÅ! Íå ðàáîòàéòå ñ ïðèáîðîì áîëåå 72 ÷àñîâ ïîäðÿä.
Ïî îêîí÷àíèè íåïðåðûâíîé ðàáîòû ïðèáîðà â òå÷åíèå 72 ÷àñîâ,
âûêëþ÷èòå ïðèáîð, îòñîåäèíèòå êàáåëü îò ñåòè è äàéòå ïðèáîðó
îñòûòü â òå÷åíèå êàê ìèíèìóì 2 ÷àñîâ.
• èñïîëüçóéòå ïðèáîð òîëüêî â áûòîâûõ öåëÿõ. Äàííûé ïðèáîð
íå ïðåäíàçíà÷åí äëÿ ïðîìûøëåííîãî èëè êîììåð÷åñêîãî
èñïîëüçîâàíèÿ.
• ïåðåä ïåðâûì ïîäêëþ÷åíèåì ïðèáîðà â ñåòü ïðîâåðüòå,
ñîîòâåòñòâóåò ëè ýëåêòðîïèòàíèå Âàøåãî ïðèáîðà, óêàçàííîå íà
òåõíè÷åñêîé ýòèêåòêå íà ïðèáîðå, ýëåêòðîïèòàíèþ â Âàøåé ñåòè.
• íå èñïîëüçóéòå ïðèáîð íà óëèöå.
• ñëåäèòå çà òåì, ÷òîáû ñåòåâîé êàáåëü ïðèáîðà íå ñâèñàë íà êðàþ
ñòîëà è íå êàñàëñÿ ãîðÿ÷åé ïîâåðõíîñòè.
• âî âðåìÿ ðàáîòû ïðèáîð äîëæåí íàõîäèòüñÿ íà òâåðäîé è ðîâíîé
ïîâåðõíîñòè.
• âî âðåìÿ ðàáîòû ïðèáîðà íèêîãäà íå íàêðûâàéòå åãî òêàíÿìè,
ïîëîòåíöàìè è ò.ä.
• ïî îêîí÷àíèè ïîëüçîâàíèÿ ïðèáîðîì âñåãäà îòêëþ÷àéòå åãî îò
ñåòè.
• íèêîãäà íå îñòàâëÿéòå âêëþ÷åííûé ïðèáîð áåç ïðèñìîòðà. Íå
ïîçâîëÿéòå äåòÿì ïîëüçîâàòüñÿ ïðèáîðîì.
• íå ðàñïîëàãàéòå ïðèáîð ðÿäîì ñ èñòî÷íèêàìè òåïëà (ýëåêòðî/
ãàçîâàÿ ïëèòà è äð.).
• íå èñïîëüçóéòå ïðèáîð ñ ïîâðåæäåííûìè âèëêîé èëè øíóðîì, à
òàêæå ïðè ïîÿâëåíèè íåïîëàäîê â ðàáîòå ïðèáîðà.
• íå èñïîëüçóéòå ïðèáîðîì ñ ìîêðûìè ðóêàìè.
• íå ðàáîòàéòå ñ ïðèáîðîì âáëèçè ãàçîâûõ áàëëîíîâ.
• íèêîãäà íå íàëèâàéòå â ïðèáîð âîäó èëè äðóãèå æèäêîñòè.
• íèêîãäà íå ýêñïëóàòèðóéòå ïðèáîð ñ óäëèíèòåëüíûì øíóðîì.
• íèêîãäà íå îïóñêàéòå ïðèáîð â âîäó èëè äðóãèå æèäêîñòè. Íå
ðàáîòàéòå ñ ïðèáîðîì âáëèçè áàññåéíîâ, êóõîííûõ ðàêîâèí è äð.
Åñëè ïðèáîð âñå-òàêè ïîïàë â âîäó, íåìåäëåííî îòêëþ÷èòå åãî
îò ñåòè.
• íå ðåìîíòèðóéòå ïðèáîð ñàìîñòîÿòåëüíî. Ðåìîíò ïðèáîðà äîëæåí
îñóùåñòâëÿòüñÿ òîëüêî â àâòîðèçîâàííîì ñåðâèñíîì öåíòðå.
• ïåðåä î÷èñòêîé ïðèáîðà âñåãäà îòêëþ÷àéòå åãî îò ñåòè.
• â ïðîöåññå ðàáîòû ñ ïðèáîðîì, ïîæàëóéñòà, ñîáëþäàéòå òåõíèêó
áåçîïàñíîñòè.
• íåïðàâèëüíîå îáðàùåíèå ñ ïðèáîðîì ìîæåò ïðèâåñòè ê åãî
ïîëîìêå è íàíåñòè âðåä ïîëüçîâàòåëþ.
ÝÊÑÏËÓÀÒÀÖÈß
1. Âåðõíÿÿ êðûøêà
2. Ñóøèëüíûå ñåêöèè
3. Ðàáî÷àÿ ÷àñòü
4. Ïàíåëü óïðàâëåíèÿ
Ïàíåëü óïðàâëåíèÿ

ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
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ÂÍÈÌÀÍÈÅ! Ïåðåä ïåðâûì âêëþ÷åíèåì òùàòåëüíî âûìîéòå êðûøêó
è ñóøèëüíûå ñåêöèè ïðèáîðà, êàê îïèñàíî â ðàçäåëå "Î×ÈÑÒÊÀ",
à òàêæå ïðî÷èòàéòå êàê íóæíî ïðàâèëüíî óñòàíàâëèâàòü ñóøèëüíûå
ñåêöèè íà ïðèáîð, êàê îïèñàíî â ðàçäåëå "ÑÁÎÐÊÀ ÑÓØÈËÜÍÛÕ
ÑÅÊÖÈÉ".
1. Ïîëîæèòå ïðîäóêòû íà ñóøèëüíûå ñåêöèè.
Ïîìíèòå, ÷òî ïîòîê ãîðÿ÷åãî âîçäóõà, êîòîðûé ñóøèò ïðîäóêòû,
äîëæåí ñâîáîäíî öèðêóëèðîâàòü â ïðèáîðå. Ïîýòîìó íå êëàäèòå
íà ñóøèëüíûå ñåêöèè ñëèøêîì ìíîãî ïðîäóêòîâ è íå íàêëàäûâàéòå
ïðîäóêòû äðóã íà äðóãà.
Ïðèìå÷àíèå: âñåãäà íà÷èíàéòå âûêëàäûâàòü ïðîäóêòû ñ âåðõíåé
ñåêöèè äî íèæíåé.
2. Óñòàíîâèòå ñóøèëüíûå ñåêöèè íà ïðèáîð (ñì. ðàçäåë "ÑÁÎÐÊÀ
ÑÓØÈËÜÍÛÕ ÑÅÊÖÈÉ") è ïîëîæèòå íà íèõ âåðõíþþ êðûøêó.
Óáåäèòåñü, ÷òî âî âðåìÿ ðàáîòû âåðõíÿÿ êðûøêà íàõîäèòñÿ íà
ïðèáîðå.
3. Âñòàâüòå ñåòåâîé êàáåëü ïðèáîðà â ðîçåòêó - LED äèñïëåé
íà÷íåò ìèãàòü.
Âî âðåìÿ íàæàòèÿ, óäåðæèâàéòå èõ íà íåñêîëüêî ñåêóíä.
4. Ñ ïîìîùüþ òåðìîñòàòà óñòàíîâèòå íåîáõîäèìóþ òåìïåðàòóðó
(â ïðåäåëàõ îò 40°C äî 80°C). Äëÿ óâåëè÷åíèÿ òåìïåðàòóðû
ïîâåðíèòå òåðìîñòàò ïî ÷àñîâîé ñòðåëêå, äëÿ ñíèæåíèÿ - ïðîòèâ
÷àñîâîé.
Ïðèìå÷àíèå: óñòàíîâèòå íèçêóþ òåìïåðàòóðó è êîðîòêîå âðåìÿ
ñóøêè äëÿ òîíêèõ/ìàëåíüêèõ êóñî÷êîâ ïðîäóêòà èëè åñëè ïðîäóêòû
ðàçëîæåíû íå íà âñåõ øåñòè ñóøèëüíûõ ñåêöèÿõ, à òîëüêî íà
íåñêîëüêèõ. Óñòàíîâèòå âûñîêóþ òåìïåðàòóðó è äëèòåëüíîå âðåìÿ
ñóøêè äëÿ òîëñòûõ/áîëüøèõ êóñî÷êîâ èëè ïðè çàãðóçêå ïðîäóêòàìè
âñåõ øåñòè ñåêöèé. Òåðìîñòàò òàêæå ìîæåò ïðèãîäèòüñÿ äëÿ
óäîáñòâà êîíòðîëÿ óðîâíÿ âëàæíîñòè â ïðîäóêòå áëèæå ê êîíöó
ïðîöåññà ñóøêè.
5. Óñòàíîâèòå íåáîõîäèìîå äëÿ ñóøêè âðåìÿ íà òàéìåðå
îáðàòíîãî îòñ÷åòà, íàæèìàÿ íà êíîïêó "ÒÀÉÌÅÐ". ×èñëî íà
LED-äèñïëåå áóäóò îòðàæàòü êîëè÷åñòâî ÷àñîâ, â òå÷åíèå
êîòîðûõ áóäåò ïðîèçâîäèòüñÿ ñóøêà. Ïî îêîí÷àíèè ýòîãî âðåìåíè
ïðèáîð àâòîìàòè÷åñêè âûêëþ÷èòñÿ. Íàæèìàÿ êíîïêó "ÒÀÉÌÅÐ",
óñòàíîâèòå ïðîäîëæèòåëüíîñòü ñóøêè îò 1 äî 72 ÷àñîâ. Äëÿ
óñêîðåíèÿ óñòàíîâêè âðåìåíè óäåðæèâàéòå êíîïêó "ÒÀÉÌÅÐ".
Ñóøèòå ïðîäóêòû, ðóêîâîäñòâóÿñü ðåêîìåíäàöèÿì, îïèñàííûì â
ñîîòâåòñòâóþùåì ðàçäåëå äàííîé èíñòðóêöèè.
Ïðèìå÷àíèå: åñëè â ïðîöåññå ñóøêè Âû õîòèòå óâåëè÷èòü/
óìåíüøèòü âðåìÿ ñóøêè, ñíà÷àëà íàæìèòå êíîïêó "ÂÊË/ÂÛÊË"
÷òîáû âûêëþ÷èòü ïðèáîð, óñòàíîâèòå íåîáõîäèìîå êîëè÷åñòâî
âðåìåíè, íàæèìàÿ íà êíîïêó "ÒÀÉÌÅÐ". Çàòåì íàæìèòå íà êíîïêó
"ÂÊË/ÂÛÊË" äëÿ ïðîäîëæåíèå ðàáîòû.
6. Äëÿ âêëþ÷åíèÿ ïðèáîðà íàæìèòå êíîïêó "ÂÊË/ÂÛÊË". LED-
äèñïëåé íà÷íåò ìèãàòü, ñèìâîëèçèðóÿ î òîì, ÷òî ïðèáîð íà÷àë
ñâîþ ðàáîòó. Òàêæå Âû óñëûøèòå çâóê ðàáîòàþùåãî â ïðèáîðå
âåíòèëÿòîðà. LED-äèñïëåé áóäåò ïîêàçûâàòü âðåìÿ (÷àñû è
ìèíóòû), îñòàâøååñÿ äî çàâåðøåíèÿ ïðîöåññà ñóøêè.
Ïðèìåð: åñëè íà LED-äèñïëåå îòîáðàæàåòñÿ öèôðà "2", à çàòåì
öèôðà "46", ýòî îçíà÷àåò, ÷òî äî îêîí÷àíèÿ ðàáîòû ïðèáîðà
îñòàëîñü 2 ÷àñà 46 ìèíóò.
Ïðèìå÷àíèå: åñëè Âû íå óñïåëè âûñóøèòü ïðîäóêòû â òå÷åíèå
îäíîãî äíÿ, Âû ìîæåòå ïðîäîëæèòü ñóøêó íà ñëåäóþùèé äåíü.
 ýòîì ñëó÷àå íåäîñóøåííûå ïðîäóêòû íåîáõîäèìî õðàíèòü â
ïèùåâîì êîíòåéíåðå/ïîëèýòèëåíîâîì ïàêåòå â ìîðîçèëüíèêå âî
èçáåæàíèè ïîð÷è ïðîäóêòîâ.
7. Ïî èñòå÷åíèè óñòàíîâëåííîãî íà òàéìåðå îáðàòíîãî îòñ÷åòà
âðåìåíè, ïðèáîð àâòîìàòè÷åñêè âûêëþ÷èòñÿ. Òàêæå Âû ìîæåòå
âðó÷íóþ îñòàíîâèòü ðàáîòó ïðèáîðà, íàæàâ íà êíîïêó "ÂÊË/
ÂÛÊË".
8. Âûòàùèòå ñåòåâîé êàáåëü èç ðîçåòêè.
Äàéòå ïðîäóêòàì îñòûòü. Ïîìåñòèòå âûñóøåííûå ïðîäóêòû â
ïîëèýòèëåíîâûé ïàêåò èëè òàðó äëÿ õðàíåíèÿ è ïîëîæèòå åå â
õîëîäèëüíèê (áîëåå ïîäðîáíî î õðàíåíèÿ âûñóøåííûõ ïðîäóêòîâ
Âû ìîæåòå ïðî÷èòàòü â ðàçäåëå "ÕÐÀÍÅÍÈÅ").
ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
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ÑÁÎÐÊÀ ÑÓØÈËÜÍÛÕ ÑÅÊÖÈÉ
Âñå ñóøèëüíûå ñåêöèè äîëæíû áûòü óñòàíîâëåíû â òîì ïîëîæåíèè,
êîòîðîå óêàçàíî íà êàðòèíêå ñíèçó - øèðîêîå îñíîâàíèå äîëæíî
áûòü ñíèçó.
1) Ïîëîæèòå îäíó ñóøèëüíóþ ñåêöèþ íà ðàáî÷óþ ÷àñòü.
2) Ñâåðõó ïîëîæèòå äðóãóþ ñóøèëüíóþ ñåêöèþ.
3) Àíàëîãè÷íûì îáðàçîì óñòàíîâèòå îñòàâøèåñÿ ñåêöèè íà
ïðèáîð.
ÐÅÃÓËÈÐÎÂÊÀ ÑÓØÈËÜÍÛÕ ÑÅÊÖÈÉ ÏÎ ÂÛÑÎÒÅ
Ñóøèëüíûå ñåêöèè ìîãóò áûòü îòðåãóëèðîâàíû ïî âûñîòå â äâóõ
ïîëîæåíèÿõ - íîðìàëüíîì è âûñîêîì. Íîðìàëüíîå ïîëîæåíèå
íåîáõîäèìî äëÿ ïðîäóêòîâ òîëùèíîé äî 2 ñì, à âûñîêîå ïîëîæåíèå
- äëÿ ïðîäóêòîâ òîëùèíîé äî 3 ñì. Äëÿ ïåðåõîäà â íîðìàëüíîå
ïîëîæåíèå ïîâåðíèòå ñåêöèþ â íàïðàâëåíèè ïî/ïðîòèâ ÷àñîâîé
ñòðåëêè òàê, ÷òîáû ñåêöèè ïëîòíî ïðèæàëèñü äðóã ê äðóãó (ñì.
ðèñóíîê 1). Äëÿ ïåðåõîäà â âûñîêîå ïîëîæåíèå, ïîâåðíèòå ñåêöèþ
ãîðèçîíòàëüíî íà 180° ïî íàïðàâëåíèþ ïî/ïðîòèâ ÷àñîâîé ñòðåëêè
è ïîëîæèòå íà ïðåäûäóùóþ ñåêöèþ. Ñåêöèè äîëæíû âñòàòü êàê
ïîêàçàíî íà ðèñóíêå 2.
Âî âðåìÿ ðàáîòû ïðèáîðà ðåêîìåíäóåòñÿ êëàñòü íà íåãî âñå 6
ñóøèëüíûõ ñåêöèé, íåñìîòðÿ íà òî, åñòü ëè íà êàæäîé ñåêöèè
ïðîäóêòû èëè íåò.
Ïðèìåðû:
1) ïðîäóêòû ëåæàò íà ïåðâîé ñâåðõó ñåêöèè, îñòàëüíûå 5 ñåêöèè
ïóñòû. Óáåäèòåñü, ÷òî âåðõíÿÿ êðûøêà íàõîäèòñÿ íà ïðèáîðå.
2) ïðîäóêòû ëåæàò íà ïåðâûõ 2 âåðõíèõ ñåêöèÿõ, îñòàëüíûå
4 ñåêöèè ïóñòû. Óáåäèòåñü, ÷òî âåðõíÿÿ êðûøêà íàõîäèòñÿ íà
ïðèáîðå.
ÏÐÅÄÂÀÐÈÒÅËÜÍÀß ÎÁÐÀÁÎÒÊÀ ÔÐÓÊÒÎÂ
Ïðåäâàðèòåëüíàÿ îáðàáîòêà ïîçâîëÿåò ñîõðàíèòü íàòóðàëüíûé
öâåò, âêóñ è àðîìàò ôðóêòîâ.
Âîò íåñêîëüêî ïîëåçíûõ ñîâåòîâ êàê ïðàâèëüíî ïîäãîòîâèòü ôðóêòû
ê ñóøêå:
Âîçüìèòå 1/4 ñòàêàíà ñîêà (æåëàòåëüíî íàòóðàëüíîãî). Ïîìíèòå,
÷òî èñïîëüçóåìûé ñîê äîëæåí ñîîòâåòñòâîâàòü ïðèãîòàâëèâàåìîìó
ôðóêòó. Íàïðèìåð, äëÿ ÿáëîê èñïîëüçóéòå ÿáëî÷íûé ñîê.
Ñîê ñìåøàéòå ñ 2 ñòàêàíàìè âîäû. Çàòåì ïîãðóçèòå ïðåäâàðèòåëüíî
îáðàáîòàííûå ôðóêòû (ñì. "Òàáëèöó ïîäãîòîâêè ôðóêòîâ ê ñóøêè")
â ïðèãîòîâëåííóþ æèäêîñòü íà 2 ìèíóòû.
Òàáëèöà ïîäãîòîâêè ôðóêòîâ ê ñóøêå.
Íàèìåíî-
âàíèå
Ïîäãîòîâêà Ïîêàçàòåëü
ãîòîâíîñòè
ôðóêòà
Âðåìÿ, ÷àñû
(ïðèáëè-
çèòåëüíî)
Àáðèêîñ Ïîðåæüòå íà
ïîëîâèíêè
èëè êðóæêàìè,
óäàëèòå
êîñòî÷êó
Ìÿãêèé 12-38
Àïåëü-
ñèíîâàÿ
êîðêà
Ïîðåæüòå íà
äëèííûå ïîëîñêè
Ëîìêèé 8-16
ðèñ. 1 ðèñ. 2

ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
2524
Íàèìåíî-
âàíèå
Ïîäãîòîâêà Ïîêàçàòåëü
ãîòîâíîñòè
ôðóêòà
Âðåìÿ, ÷àñû
(ïðèáëè-
çèòåëüíî)
Áàíàí Î÷èñòèòå
îò êîæóðû
è ïîðåæüòå
íà êðóæêè
òîëùèíîé 3-4
ìì
Õðóñòÿùèé 8-38
Âèíîãðàä Îñòàâüòå öåëûì Ìÿãêèé 8-38
Âèøíÿ Êîñòî÷êó
óäàëÿòü íå
îáÿçàòåëüíî
(ìîæåòå åå
óäàëèòü,
êîãäà âèøíÿ
íàïîëîâèíó
âûñóøèëàñü)
Òâåðäûé 8-26
Ãðó ø à Óäà ë è ò å êîæ è ö ó
è ïîðåæüòå
ëîìòèêàìè
Ìÿãêèé 8-30
Èíæèð Ïîðåæüòå
ëîìòèêàìè
Òâåðäûé 6-26
Êëþêâà Îñòàâüòå öåëîé Ìÿãêèé 6-26
Íåêòàðèí Ïîðåæüòå íà
ïîëîâèíêè,
ñóøèòü êîæèöåé
âíèç (óäàëèòü
êîñòî÷êó,
êîãäà íåêòàðèí
íàïîëîâèíó
âûñóøèëñÿ)
Ìÿãêèé 8-26
Íàèìåíî-
âàíèå
Ïîäãîòîâêà Ïîêàçàòåëü
ãîòîâíîñòè
ôðóêòà
Âðåìÿ, ÷àñû
(ïðèáëè-
çèòåëüíî)
Ïåðñèê Óäàëèòü
êîñòî÷êó,
êîãäà ïåðñèê
íàïîëîâèíó
âûñóøèëñÿ
Ìÿãêèé 10-34
Ôèíèê Óäàëèòå
êîñòî÷êó è
ïîðåæüòå
ëîìòèêàìè
Òâåðäûé 6-26
ßáëîêî Óäàëèòå êîæèöó
è ñåðäöåâèíó.
Ïîðåæüòå
êðóæêàìè èëè
äîëüêàìè
Ìÿãêèé 5-6
ÏÐÈÌÅ×ÀÍÈÅ: Âðåìÿ è ñïîñîáû ïðåäâàðèòåëüíîé îáðàáîòêè
ôðóêòîâ, îïèñàííûå â äàííîé òàáëèöå, íîñÿò îçíàêîìèòåëüíûé
õàðàêòåð. Ëè÷íûå ïðåäïî÷òåíèÿ ïîòðåáèòåëåé â ãîòîâêå òåõ èëè
èíûõ ôðóêòîâ ìîãóò îòëè÷àòüñÿ îò îïèñàííûõ â äàííîé òàáëèöå.
ÏÐÅÄÂÀÐÈÒÅËÜÍÀß ÎÁÐÀÁÎÒÊÀ ÎÂÎÙÅÉ
1. Ðåêîìåíäóåòñÿ áëàíøèðîâàòü (áëàíøèðîâàíèå - îáðàáîòêà ãîðÿ÷èì
ïàðîì, êèïÿòêîì, ìàñëîì äëÿ ïîäãîòîâêè ê êîíñåðâèðîâàíèþ
(ñóøêå)) çåëåíûå áîáû, öâåòíóþ êàïóñòó, áðîêêîëè, ñïàðæó
è êàðòîøêó. Òàê êàê ýòè ïðîäóêòû ÷àñòî èñïîëüçóþòñÿ ïðè
ïðèãîòîâëåíèè ïåðâûõ è âòîðûõ áëþä, áëàíøèðîâàíèå ñîõðàíèò
ïåðâîíà÷àëüíûé öâåò ýòèõ îâîùåé.
Êàê áëàíøèðîâàòü: ïîëîæèòå ïðåäâàðèòåëüíî îáðàáîòàííûå
îâîùè â êàñòðþëþ ñ êèïÿùåé âîäîé íà 3-5 ìèíóò. Çàòåì ñëåéòå
îòâàð, à îâîùè óëîæèòå íà ÷óäî-ñóøèëêó.
2. Åñëè Âû õîòèòå äîáàâèòü ïðèâêóñ ëèìîíà ê òàêèì îâîùàì, êàê
çåëåíûå áîáû, ñïàðæà è äð., ïðîñòî ñìî÷èòå èõ â íàòóðàëüíîì
ëèìîííîì ñîêå íà 2 ìèíóòû.
Ïðèìå÷àíèå: äàííûå ñîâåòû íîñÿò ðåêîìåíäàòåëüíûé õàðàêòåð è
ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
2726
íå îáÿçàòåëüíû ê ïðèìåíåíèþ.
Òàáëèöà ïîäãîòîâêè îâîùåé ê ñóøêå.
Íàèìå-
íîâàíèå
Ïîäãîòîâêà Ïîêàçàòåëü
ãîòîâíîñòè
îâîùà
Âðåìÿ, ÷àñû
(ïðèáëè-
çèòåëüíî)
Àðòèøîê Ïîðåæüòå íà
ïîëîñêè òîëùèíîé
3-4 ìì
Ëîìêèé 5-13
Áàêëàæàí/
îâîùè
ñåìåñòâà
òûêâåííûõ
Î÷èñòèòå
è ïîðåæüòå
ëîìòèêàìè
òîëùèíîé 6-12 ìì
Ëîìêèé 6-18
Áðîêêîëè Î÷èñòèòå è
ïîðåæüòå.
Ïðîïàðüòå 3-5
ìèíóò
Ëîìêèé 6-20
Ãð è á û Ï î ð å æ üò å
ëîìòèêàìè èëè
ñóøèòå öåëûìè
(ìåëêèå)
Òâåðäûé 6-14
Çåëåíûå
áîáû
Ïîðåæüòå è
áëàíøèðóéòå äî
ïðîçðà÷íîñòè
Ëîìêèé 8-26
Êàáà÷êè Ïîðåæüòå
ëîìòèêàìè
òîëùèíîé 6 ìì
Ëîìêèé 6-18
Êàïóñòà Î÷èñòèòå è
ïîðåæüòå íà
ïîëîñêè òîëùèíîé
3 ìì. Êà÷àí
óäàëèòå
Òâåðäûé 6-14
Íàèìå-
íîâàíèå
Ïîäãîòîâêà Ïîêàçàòåëü
ãîòîâíîñòè
îâîùà
Âðåìÿ, ÷àñû
(ïðèáëè-
çèòåëüíî)
Êàïóñòà
Áðþññåëü-
ñêàÿ
Ïîðåæüòå
ñòåáåëüêè íà
ïîïîëàì
Õðóñòÿùèé 8-30
Êàïóñòà
öâåòíàÿ
Áëàíøèðóéòå
äî ìÿãêîñòè.
Î÷èñòèòå è
ïîðåæüòå
Òâåðäûé 6-16
Êàðòîôåëü Ïîðåæüòå
ëîìòèêàìè,
êóáèêàìè èëè
êðóæêàìè.
Áëàíøèðóéòå 8-10
ìèíóò
Ëîìêèé 6-18
Ëóêîâèöà Òîíêî íàðåæüòå
êðóæêàìè
Ëîìêèé 8-14
Ìîðêîâü Áëàíøèðóéòå
äî ìÿãêîñòè.
Íàøèíêóéòå
èëè ïîðåæüòå
êîëüöàìè
Òâåðäûé 6-12
Îãóðåö Î÷èñòèòå
îò êîæóðû
è ïîðåæüòå
êîëüöàìè
òîëùèíîé 12 ìì
Òâåðäûé 6-18
Ïåðåö
ñëàäêèé
Ïîðåæüòå íà
ïîëîñêè èëè
êîëüöàìè
òîëùèíîé 6 ìì.
Óäàëèòå ñåìåíà
Ëîìêèé 4-14

ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
2928
Íàèìå-
íîâàíèå
Ïîäãîòîâêà Ïîêàçàòåëü
ãîòîâíîñòè
îâîùà
Âðåìÿ, ÷àñû
(ïðèáëè-
çèòåëüíî)
Ïåðåö
îñòðûé
Ñóøèòü öåëèêîì Òâåðäûé 8-14
Ïîìèäîðû Óäàëèòå êîæèöó.
Ïîðåæüòå íà
ïîëîâèíêè èëè
êîëüöàìè.
Òâåðäûé 8-24
Ðåâåíü Óäàëèòå âíåøíþþ
îáîëî÷êó è
ïîðåæüòå íà
êóñî÷êè äëèííîé
3 ìì
Îòñóòñòâèå
âëàãè â îâîùå
8-38
Ñâåêëà Áëàíøèðóéòå,
îõëàäèòå,
óäàëèòå êîðíè
è âåðõóøêó.
Ïîðåæüòå
êîëüöàìè
Ëîìêèé 8-26
Ñåëüäåðåé Ïîðåæüòå íà
êóñî÷êè òîëùèíîé
6 ìì
Ëîìêèé 6-14
Ñêîðîäà
(âèä ëóêà)
Íàøèíêîâàòü Ëîìêèé 6-10
Ñïàðæà Ïîðåæüòå
íà êóñî÷êè
ðàçìåðîì 2,5 ñì
Ëîìêèé 6-14
×åñíîê Óäàëèòå øåëóõó
è ïîðåæüòå
êîëüöàìè
Ëîìêèé 6-16
Øïèíàò Áëàíøèðóéòå äî
óâÿäàíèÿ
Ëîìêèé 6-16
ÏÐÈÌÅ×ÀÍÈÅ: Âðåìÿ è ñïîñîáû ïðåäâàðèòåëüíîé îáðàáîòêè
îâîùåé, îïèñàííûå â äàííîé òàáëèöå, íîñÿò îçíàêîìèòåëüíûé
õàðàêòåð. Ëè÷íûå ïðåäïî÷òåíèÿ ïîòðåáèòåëåé â ãîòîâêå òåõ èëè
èíûõ îâîùåé ìîãóò îòëè÷àòüñÿ îò îïèñàííûõ â äàííîé òàáëèöå.
ÏÐÅÄÂÀÐÈÒÅËÜÍÀß ÎÁÐÀÁÎÒÊÀ ÌßÑÀ, ÐÛÁÛ, ÄÎÌÀØÍÅÉ
ÏÒÈÖÛ È ÄÈ×È
Ïðåäâàðèòåëüíàÿ ãîòîâêà ìÿñà îáÿçàòåëüíà ê ïðèìåíåíèþ è
íåîáõîäèìà äëÿ ñîõðàíåíèÿ çäîðîâüÿ ïîòðåáèòåëÿ. Äëÿ ýôôåêòèâíîé
ñóøêè èñïîëüçóéòå òîëüêî ïîñòíîå ìÿñî (áåç æèðà).
Äëÿ ñîõðàíåíèÿ íàòóðàëüíîãî ïðèâêóñà, à òàêæå äëÿ ïðèäàíèÿ
ìÿãêîé êîíñèñòåíöèè, ïåðåä ñóøêîé ìÿñî ðåêîìåíäóåòñÿ ìàðèíîâàòü.
 ñîñòàâ ìàðèíàäà äîëæíà îáÿçàòåëüíî âõîäèòü ñîëü, êîòîðàÿ
ïîìîãàåò ýêñòðàãèðîâàòü ñâîáîäíóþ âîäó èç ìÿñà è òåì ñàìûì
ñîõðàíÿåò åãî.
Ñòàíäàðòíûé ìàðèíàä:
1/2 ñòàêàíà ñîåâîãî ñîóñà
1 ãîëîâêà ÷åñíîêà, ìåëêîïîðåçàííàÿ
2 ñòîëîâûå ëîæêè ñàõàðà
2 ñòîëîâûå ëîæêè êåò÷óïà
1/2 ñòàêàíà Âóñòåðøèðñêîãî ñîóñà
1 è 1/4 ÷àéíîé ëîæêè ñîëè
1/2 ÷àéíîé ëîæêè ëóêîâè÷íîé ïðèïðàâû (ïîðîøêà)
1/2 ÷àéíîé ëîæêè ñóøåíîãî ïåðöà
Âñå èíãðèäèåíòû íóæíî òùàòåëüíî ïåðåìåøàòü.
ÄÎÌÀØÍßß ÏÒÈÖÀ
Ïåðåä íà÷àëîì ñóøêè ëþáàÿ äîìàøíÿÿ ïòèöà äîëæíà áûòü
ïðåäâàðèòåëüíî ïðèãîòîâëåíà. Äîìàøíþþ ïòèöó ëó÷øå âñåãî
îòâàðèâàòü èëè æàðèòü.
Ñóøèòå ïðèáëèçèòåëüíî îò 2-8 ÷àñîâ èëè äî ìîìåíòà, êîãäà
âñÿ âëàãà èç ìÿñà óéäåò.
ÐÛÁÀ
Ïåðåä íà÷àëîì ñóøêè ðûáó ðåêîìåíäóåòñÿ îòâàðèòü ëèáî èñïå÷ü
â ïå÷è (âûïåêàòü 20 ìèíóò ïðè òåìïåðàòóðå îêîëî 200°Ñ èëè äî
ìîìåíòà, êîãäà ðûáà ñòàíåò ñëåãêà ðûõëûâàòîé).
ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
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Ñóøèòå ïðèáëèçèòåëüíî îò 2-8 ÷àñîâ èëè äî ìîìåíòà, êîãäà
âñÿ âëàãà èç ðûáû óéäåò.
ÌßÑÎ È ÄÈ×Ü
Ïðèãîòîâüòå (ïîæàðüòå èëè îòâàðèòå), ïîðåæüòå íà íåáîëüøèå
êóñî÷êè è ïîëîæèòå â ïðèáîð.
Ñóøèòå ïðèáëèçèòåëüíî îò 2-8 ÷àñîâ èëè äî ìîìåíòà, êîãäà
âñÿ âëàãà èç ìÿñà óéäåò.
ÇÅËÅÍÜ
Çåëåíü ïðåæäå âñåãî ïåðåáèðàþò. Ãðóáûå, ïîæåëòåâøèå ëèñòüÿ
âûáðàñûâàþò, çåëåíü òùàòåëüíî ïðîìûâàþò. Çàòåì ñâÿæèòå çåëåíü
â íåáîëüøèå ðûõëûå ïó÷êè è ïîëîæèòå â ïðèáîð. Âðåìÿ ñóøêè
áóäåò âàðüèðîâàòüñÿ â çàâèñèìîñòè îò ðàçìåðà è âèäà çåëåíè.
Ñóøèòå â òå÷åíèå 2-6 ÷àñîâ.
ËÅ×ÅÁÍÛÅ ÒÐÀÂÛ
Ïðîìîéòå è âñòðÿõíèòå îò âîäû. Óäàëèòå ìåðòâûå è îáåñöâå÷åííûå
ëèñòüÿ. Âî âðåìÿ ñóøêè ëèñòüÿ íå äîëæíû áûòü îòîðâàííûìè
îò ñòåáëÿ. Âû ìîæåòå èõ îòäåëèòü òîëüêî ïî îêîí÷àíèè ñóøêè.
Ïîëîæèòå òðàâû íà ñóøèëüíûå ñåêöèè. Âðåìÿ ñóøêè áóäåò
âàðüèðîâàòüñÿ â çàâèñèìîñòè îò ðàçìåðà è âèäà ëå÷åáíûõ òðàâ.
Ñóøèòå â òå÷åíèå 2-6 ÷àñîâ.
ÕËÅÁ
Ïîðåæüòå õëåá, ïðåäâàðèòåëüíî î÷èñòèâ åãî îò êîðêè, íà íåáîëüøèå
êóñî÷êè. Ðàçëîæèòå íà ñóøèëüíûå ñåêöèè.
Ñóøèòå â òå÷åíèå 30 ìèíóò - 2 ÷àñîâ.
ÎÐÅÕÈ
Î÷èñòèòå îðåõè îò ñêîðëóïû è ïðîìîéòå ïîä ãîðÿ÷åé âîäîé.
Ðàçëîæèòå îðåõè íà ñóøèëüíîé ñåêöèè. Äî íà÷àëà ñóøêè îðåõè
äîëæíû íåìíîãî îõëàäèòüñÿ. Îðåõè ñîäåðæàò áîëüøîå êîëè÷åñòâî
æèðîâ, à æèðû ìîãóò ñïîñîáñòâîâàòü ïðîãîðêàíèþ. Ïîýòîìó
ñðàçó ïîñëå ñóøêè îðåõè ñëåäóåò ïîìåñòèòü â ìîðîçèëüíèê. Äëÿ
ïîòðåáëåíèÿ îðåõîâ, âûòàùèòå èõ èç ìîðîçèëüíèêà è äîâåäèòå äî
êîìíàòíîé òåìïåðàòóðû.
Ñóøèòå â òå÷åíèå 18-26 ÷àñîâ.
ÂÎÑÑÒÀÍÎÂËÅÍÈÅ ÂËÀÃÎÑÎÄÅÐÆÀÍÈß ÂÛÑÓØÅÍÍÛÕ
ÏÐÎÄÓÊÒÎÂ
Âîò íåñêîëüêî ñîâåòîâ êàê ïðàâèëüíî âîññòàíîâèòü âëàãîñîäåðæàíèå
ïðîäóêòîâ:
- ñîîòíîøåíèå æèäêîñòè ê âûñóøåííîìó ïðîäóêòó äîëæíî áûòü
1/1 (â êà÷åñòâå æèäêîñòè ìîæåò âûñòóïàòü ôèëüòðîâàííàÿ
âîäà, ôðóêòîâûé/îâîùíîé ñîê èëè áóëüîí â çàâèñèìîñòè îò
ïðèãîòàâëèâàåìîãî ïðîäóêòà).
- ôðóêòû è îâîùè ìîæíî ïîìåñòèòü â ïèùåâîé êîíòåéíåð ñ õîëîäíîé
âîäîé, à çàòåì ïîñòàâèòü â õîëîäèëüíèê íà 2-6 ÷àñîâ (êîìíàòíàÿ
òåìïåðàòóðà ìîæåò ñïîñîáñòâîâàòü ïîÿâëåíèþ áîëåçíåòâîðíûõ
áàêòåðèé â îâîùàõ è ôðóêòàõ).
- ôðóêòû è îâîùè ìîæíî ïîìåñòèòü â êèïÿùóþ âîäó íà 5-10
ìèíóò.
- òàêèå ïðîäóêòû, êàê âÿëåíîå ìÿñî, ìîãóò âîññòàíîâèòü ñâîå
âëàãîñîäåðæàíèå âàðÿñü â ñóïå.
- îáðàáîòêà ïàðîì ïîìîæåò ñîõðàíèòü ïîëåçíûå âåùåñòâà â
ïðîäóêòå. Ïîìåñòèòå âûñóøåííûå ïðîäóêòû â ïàðîâàðêó íà 5-35
ìèíóò (â çàâèñèìîñòè îò ðàçìåðà ïðîäóêòà).
- ïîìåñòèòå ñóøåíûå ïðîäóêòû â êîíòåéíåð, ïîäõîäÿùèé äëÿ
èñïîëüçîâàíèÿ â ìèêðîâîëíîâîé ïå÷è, äîáàâüòå æèäêîñòü â
ñîòíîøåíèè 200 ìë æèäêîñòè íà 100 ãð ïðîäóêòà (â êà÷åñòâå
æèäêîñòè ìîæåò âûñòóïàòü ôèëüòðîâàííàÿ âîäà, ôðóêòîâûé/
îâîùíîé ñîê èëè áóëüîí â çàâèñèìîñòè îò ïðèãîòàâëèâàåìîãî
ïðîäóêòà) è ïîìåñòèòå êîíòåéíåð â ìèêðîâîëíîâóþ ïå÷ü. Âûñòàâüòå
ìàêñèìàëüíóþ òåìïåðàòóðó è òàéìåð íà 2 ìèíóòû. Åñëè ïðîäóêò íå
óñïåë ïðèãîòîâèòüñÿ, òî âûñòàâüòå äîïîëíèòåëüíîå âðåìÿ.
Ïðèìå÷àíèå: íå ðåêîìåíäóåòñÿ äîáàâëÿòü ñàõàð, ñîëü èëè ïðèïðàâû
äî èëè âî âðåìÿ ïðîöåññà âîññòàíîâëåíèÿ âëàãîñîäåðæàíèÿ âî
èçáåæàíèè èçìåíåíèÿ àðîìàòà è óâåëè÷åíèÿ âðåìåíè ãîòîâêè. Âû
ìîæåòå äîáàâèòü èõ ïî îêîí÷àíèè ïðîöåäóðû.
ÏÎËÅÇÍÛÅ ÑÎÂÅÒÛ
Ïðåäëàãàåì Âàøåìó âíèìàíèþ íåñêîëüêî ïîëåçíûõ ñîâåòîâ,
êîòîðûå ïîìîãóò Âàì ðàçîáðàòüñÿ, êàê ëó÷øå ñóøèòü â ÷óäî-
ñóøèëêå, à òàêæå ïîâûñÿò Âàøè êóëèíàðíûå íàâûêè.
Âðåìÿ ñóøêè äëÿ ðàçëè÷íûõ ïðîäóêòîâ, óêàçàííîå â íàñòîÿùåé
èíñòðóêöèè, íîñèò îçíàêîìèòåëüíûé õàðàêòåð è áóäåò çàâèñåòü îò

ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
3332
ñëåäóþùèõ ôàêòîðîâ:
1) òîëùèíà êóñî÷êîâ ïðîäóêòà.
2) êîëè÷åñòâî ñóøèëüíûõ ñåêöèé, íà êîòîðûõ áóäóò ñóøèòüñÿ
ïðîäóêòû.
3) îáúåì ïðîäóêòîâ ñóøêè.
4) âëàæíîñòü â ïîìåùåíèè, ãäå áóäåò ðàáîòàòü ÷óäî-ñóøèëêà.
5) Âàøè ëè÷íûå ïðåäïî÷òåíèÿ â ñóøêå òåõ èëè èíûõ ïðîäóêòîâ.
Ðåêîìåíäóåòñÿ:
• êàæäûé ÷àñ ïðîâåðÿéòå ïðîäóêòû â ÷óäî-ñóøèëêå íà
ãîòîâíîñòü.
• åñëè Âû ÷óâñòâóåòå, ÷òî ïðîäóêòû ñóøàòñÿ íåðàâíîìåðíî,
ìîæåòå ïîâîðà÷èâàòü/ìåíÿòü ìåñòàìè ñóøèëüíûå ñåêöèè äëÿ áîëåå
ðàâíîìåðíîé ñóøêè.
• íà ïèùåâûõ êîíòåéíåðàõ, ãäå áóäóò õðàíèòüñÿ âûñóøåííûå
ïðîäóêòû, îòìå÷àéòå ñëåäóþùåå - íàèìåíîâàíèå ïðîäóêòà, ìàññó
ïðîäóêòà äî ñóøêè, à òàêæå äàòó ñóøêè. Ýòà èíôîðìàöèÿ ñìîæåò
ïðèãîäèòüñÿ Âàì â áóäóùåì.
• ïåðåä óêëàäêîé ïðîäóêòîâ äëÿ ñóøêè â ïðèáîð, ñìî÷èòå
ñóøèëüíûå ñåêöèè àíòèïðèãàðíîé æèäêîñòüþ, ïðåäíàçíà÷åííîé
äëÿ ïèùåâûõ ïðîäóêòîâ. Ïîñëå ñóøêè âûñóøåííûå ïðîäóêòû áóäóò
ëåã÷å îòäåëÿòüñÿ.
• îáÿçàòåëüíî ïðîâåðÿéòå ïðîäóêòû íà íàëè÷èå ïîð÷è è
ìåõàíè÷åñêèõ ïîâðåæäåíèé. Íå ñâåæàÿ èëè ïîâðåæäåííàÿ ïèùà
áûñòðî ïîðòèòñÿ.
• ïðåäâàðèòåëüíî îáðàáîòàííûå ïðîäóêòû ïîçâîëÿþò äîáèòüñÿ
ëó÷øèõ ðåçóëüòàòîâ ïðè ñóøêå.
• ïðàâèëüíîå õðàíåíèå ïðîäóêòîâ ïîñëå ñóøêè òàêæå ïîçâîëÿåò
ñîõðàíèòü èõ êà÷åñòâî è ïîëåçíûå ñâîéñòâà (ñìîòðèòå ðàçäåë
"ÕÐÀÍÅÍÈÅ").
ÕÐÀÍÅÍÈÅ
• ïåðåä óêëàäêîé âûñóøåííûõ ïðîäóêòîâ â ïèùåâûå êîíòåéíåðû
äëÿ õðàíåíèÿ äàéòå èì îñòûòü.
• ïðîäóêòû äîëæíû õðàíèòüñÿ â ïðîõëàäíîì, ñóõîì è òåìíîì
ìåñòå.
• ïðîäóêòû äîëæíû õðàíèòüñÿ â ãåðìåòè÷íî óïàêîâàííîé,
âàêóóìíîé òàðå.
• îïòèìàëüíàÿ òåìïåðàòóðà äëÿ õðàíåíèÿ ñóøåíûõ ïðîäóêòîâ - íå
âûøå 15°Ñ.
• íå õðàíèòå ñóøåíûå ïðîäóêòû íåïîñðåäñòâåííî â ìåòàëëè÷åñêîé
òàðå.
• ñëåäèòå çà òåì, ÷òîáû â ïðîöåññå õðàíåíèÿ ñóøåíûõ ïðîäóêòîâ â
òàðå íå îáðàçîâûâàëàñü âëàãà. Åñëè âëàãà âñå-òàêè îáðàçîâàëàñü,
íåîáõîäèìî ïîâòîðíî âûñóøèòü ïðîäóêòû âî èçáåæàíèè èõ ïîð÷è.
• ðåêîìåíäóåìûå ñðîêè õðàíåíèÿ ñóøåíûõ ôðóêòîâ, îâîùåé, çåëåíè,
ëå÷åáíûõ òðàâ, îðåõîâ, õëåáà - â õîëîäèëüíèêå/ìîðîçèëüíèêå - íå
áîëåå 1 ãîäà.
• ðåêîìåíäóåìûå ñðîêè õðàíåíèÿ ñóøåíîãî ìÿñà, ïòèöû èëè ðûáû
â õîëîäèëüíèêå - íå áîëåå 3 ëåò, â ìîðîçèëüíèêå - íå áîëåå 1
ãîäà.
Î×ÈÑÒÊÀ
1) ïåðåä íà÷àëîì ÷èñòêè ïðèáîðà, âñåãäà îòêëþ÷àéòå åãî îò
ñåòè.
2) ñóøèëüíûå ñåêöèè è êðûøêó ïðèáîðà âûìîéòå â òåïëîé âîäå
ñ ìûëîì. Âû òàêæå ìîæåòå âûìûòü èõ â ïîñóäîìîå÷íîé ìàøèíå.
Íèêîãäà íå ïðèìåíÿéòå äëÿ î÷èñòêè ïðèáîðà õèìè÷åñêèå ìîþùèå
ñðåäñòâà.
3) ðàáî÷óþ ÷àñòü ïðèáîðà ïðîòðèòå âëàæíîé òðÿïî÷êîé. Íèêîãäà
íå ïîãðóæàéòå ïðèáîð èëè ñåòåâîé êàáåëü â âîäó.
4) äëÿ î÷èñòêè ðàáî÷åé ÷àñòè îò îñòàâøåãîñÿ ïèùåâîãî ñîêà
èñïîëüçóéòå áóìàæíûå ñàëôåòêè.
ÐÅÖÅÏÒÛ
ÐÅÖÅÏÒÛ ÍÀ ÎÑÍÎÂÅ ÑÓØÅÍÛÕ ÔÐÓÊÒÎÂ
1. ÍÀÏÎËÍÈÒÅËÜ ÈÇ ÑËÈÂÎ×ÍÎÃÎ ÊÐÅÌÀ È ÖÈÒÐÓÑÎÂÛÕ
Èíãðåäèåíòû:
240 ãð ìÿãêîãî ñëèâî÷íîãî êðåìà
60 ãð ñàõàðà èëè 60 ìë ìåäà
1 ñòîëîâàÿ ëîæêà âûñóøåííûõ ôðóêòîâ (öèòðóñîâûõ)
240 ãð èçþìà èëè ìåëêîïîðåçàííûõ îðåõîâ
Âñå èíãðåäèåíòû òùàòåëüíî ïåðåìåøàòü. Ïðèãîòîâëåííóþ ìàññó
ÐÓÑÑÊÈÉ ÐÓÑÑÊÈÉ
3534
ìîæíî äîáàâëÿòü íà ïèðîãè, âàôëè èëè òîñòû.
2. "ÔÐÓÊÒÎÂÀß ÒÐÎÏÈÍÊÀ"
Èíãðåäèåíòû:
120 ãð ìóñêóñíîé äûíè
120 ãð áàíàíà, ïîðåçàííîãî êðóæêàìè
120 ãð èçìåëü÷åííîé ìÿêîòè êîêîñîâîãî îðåõà
120 ãð èçþìà
80 ãð ñóøåíûõ ôèíèêîâ
240 ãð îðåõîâ (ïî æåëàíèþ)
60 ãð ñóøåíûõ àáðèêîñîâ, ïåðñèêîâ èëè ãðóø
Ôðóêòû ïîðåæüòå íà ìàëåíüêèå êóñî÷êè è ñìåøàéòå. Äîáàâüòå îðåõè
(ïî æåëàíèþ). Ïîëó÷åííóþ ìàññó ñëîæèòå â âîçäóõîíåïðîíèöàåìûé
êîíòåéíåð. Ïðèãîòîâëåííóþ ìàññó ìîæíî äîáàâëÿòü íà ïèðîãè,
âàôëè èëè òîñòû.
3. ÔÐÓÊÒÎÂÛÉ ÑÎÓÑ
Èíãðåäèåíòû:
850 ãð ñóøåíîé êëóáíèêè/çåìëÿíèêè
75 ãð ñóøåíûõ áàíàíîâ, íàðåçûííûõ êîëüöàìè
240 ãð ãîëóáèêè
480 ìë ôèëüòðîâàííîé âîäû
Îòâàðèòå âñå èíãðåäèåíòû íà ìåäëåííîì îãíå äî ðàçìÿã÷åíèÿ.
Äîáàâüòå 120 ìë êëåíîâîãî ñèðîïà è 60 ãð îâñÿíûõ îòðóáåé. Âñå
èíãðåäèåíòû ïîìåñòèòå â áëåíäåð èëè êóõîííûé êîìáàéí, äîáàâüòå
íåìíîãî âîäû è ïåðåìåøàéòå äî îäíîðîäíîé ìàññû. Ïðèãîòîâëåííóþ
ìàññó ìîæíî äîáàâëÿòü íà ïèðîãè, âàôëè èëè òîñòû.
ÐÅÖÅÏÒÛ ÍÀ ÎÑÍÎÂÅ ÑÓØÅÍÛÕ ÎÂÎÙÅÉ
1. ÎÂÎÙÍÎÉ ÑÓÏ
Èíãðåäèåíòû:
480 ìë (2 ñòàêàíà) ãîðÿ÷åé âîäû (êèïÿòîê)
120 ãð ñóøåíîãî ëóêà
480 ãð îâîùíîãî ìèêñà (ëþáûå ñúåäîáíûå îâîùè ïî æåëàíèþ)
1 ãîëîâêà ÷åñíîêà, èçìåëü÷åííàÿ
120 ãð ñóøåíûõ ñåëüäåðåé
1/2 ÷àéíîé ëîæêè ñóøåíîãî áàçèëèêà
35 ãð èçìåëü÷åííîãî ïîìèäîðà
1/2 ÷àéíîé ëîæêè ñóøåíîãî òèìüÿíà
720 ìë îâîùíîãî áóëüîíà
3 ñòîëîâûå ëîæêè ñëèâî÷íîãî ìàñëà
180 ãð ÿ÷ìåíÿ
1 ñòîëîâàÿ ëîæêà ñóøåíîé ïåòðóøêè
Ñîëü è ïåðåö ïî âêóñó
1) ñìåøàéòå îâîùíîé ìèêñ, ëóê, áàçèëèê è çàëåéòå êèïÿòêîì íà
30 ìèíóò.
2) ñìåøàéòå îâîùíîé áóëüîí ñ ïîìèäîðàìè, ïîëó÷åííóþ ìàññó
ïîäîãðåéòå íà ïëèòå.
3) ñìåøàéòå ïîëó÷åííûå ñìåñè, äîáàâüòå îñòàëüíûå êîìïîíåíòû,
è ñíîâà ïåðåìåøàéòå.
2. ÎÂÎÙÍÎÅ ÏÞÐÅ ÄËß ÌÀËÛØÅÉ
Èíãðåäèåíòû:
80 ãð ñóøåííûõ îâîùåé, èçìåëü÷åííûõ â ïîðîøîê (èñïîëüçóéòå
òîëüêî õîðîøî âûñóøåííûå îâîùè)
120-240 ìë òåïëîé ôèëüòðîâàííîé âîäû èëè òåïëîãî ìîëîêà
Íà âûñóøåííûå îâîùè äîáàâüòå òåïëóþ ôèëüòðîâàííóþ âîäó èëè
òåïëîå ìîëîêî è äàéòå ìàññå íàñòîÿòüñÿ ïðèáëèçèòåëüíî 20 ìèíóò.
Çàòåì ïåðåìåøàéòå ïîëó÷åííóþ ìàññó â ìóëüòèáëåíäåðå èëè
êóõîííîì êîìáàéíå äî îäíîðîäíîñòè.
3. ÂÅÃÅÒÀÐÈÀÍÑÊÈÉ ÁÛÑÒÐÎÑÓÏ
Ñìåøàéòå âìåñòå Âàøè ñàìûå ëþáèìûå ñóøåíûå îâîùè. Äîáàâüòå
ñóøåíîé ëàïøè èëè ñóøåíîãî ðèñà. Íàëåéòå â ïîëó÷åííóþ ìàññó
2 ñòàêàíà (480 ìë) ãîðÿ÷åé âîäû èëè îâîùíîãî áóëüîíà. Íàêðîéòå
êðûøêîé è äàéòå íàñòîÿòüñÿ äî ðàçìÿã÷åíèÿ. Äîáàâüòå ñïåöèè ïî
âêóñó.
ÑÎÕÐÀÍÈÒÅ ÄÀÍÍÓÞ ÈÍÑÒÐÓÊÖÈÞ