Sinbo SFD 7401 Mode D'emploi page 13

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 MEAT, FISH, POULTRY AND GAME ANIMALS.
Preliminary preparing of the meat is indispensable and necessary for saving health of customer. Use
meat without adeps for effective drying. it is recommended to pickle, it helps to remove the water out
of the meat and save it better.
Standard pickle:
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.
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