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Immerse the raw food for 10 minutes nd then let the water drip off the fruit, or dry it with
clean kitchen crepe paper. Fruit can also be soaked in honey, spices, orange juice.
You can also try your own tasteful solution for soaking. You can also use a salt solution
or fruit syrup or ascorbic acid and sodium bisulfite, where appropriate. When using the said
substance, please observe the instruction provided on packaging. Fruit like plums, grapes,
cherries, sour cherries can be soaked in water so that the skin cracks, which will speed
up dehumidification during drying. You can use electrical steam pot for the aforementioned.
Time of drying
The time changes according to the type of dried food, its contents of water, ripeness and
thickness. It also depends on the temperature and humidity of the air in the room where the
dryer is used (we recommend using the dryer at usual room temperature). When herbs and
similarly aromatic foodstuffs are dried for too long, a lot of aromatic substances will leak.
Fruit intended for snacks, or fruit to save place, does not have to be soaked before drying
and it should be dried until crispy, but chewable at the same time.
Dough rising
Set the thermostat to 46 °C and let the appliance preheat. Insert a sieve inside the lower
part of the drier, and put the container with the prepared dough on the sieve. Cover the
dough container with a clean flax dishtowel to prevent the dough from drying. Now let the
dough rise for 1/2 - 2 hours. After the rising is finished, continue according to your recipe.
Pasta
Put the produced fresh pasta on the sieves in a single layer. Dry 2 - 4 hours at 52 °C.
Store the dry pasta in airtight containers.
Recommended recipe:
Add 1 egg (about 50-60 ml), 1/2-1 spoon of oil, and 1/2-1 spoon of water per every 110 g of
dough (00 – plain wheat flour, or T400 - medium-ground premium wheat flour). If the mixture
is too dry, add very small amount of water. The best results are achieved if you wrap the
dough into kitchen foil and leave it rest in refrigerator overnight before processing. The
recipe is just our recommendation and is not intended to limit your creativity in producing
various pasta types. You may colour the dough red, for example by tomato ketchup, or
green with mixed spinach, however it is still necessary to observe the rule of 50 g of added
ingredients per 110 g of flour. 50 g equals to 1 egg. For example, for a batch of 330 g of
flour and 50 g of spinach, only add 2 eggs, 2 spoons of oil and 2 spoons of water.
Yoghurt
Ideal is to use homemade cow milk or goat milk, or BIO milk as the base for any homemade
yoghurt. Mix 0.2 l of condensed milk with one liter of milk, then heat up the mixture to the
temperature of at least 70 °C (fresh milk should be boiled), then let it cool down to 45 °C.
Thoroughly mix a yoghurt culture with a small amount of milk – use about 25 ml of pure
white yoghurt containing live yoghurt culture per liter of milk. Pour the perfectly mixed
culture into the rest of the milk, and stir. Pour the mixture into suitable containers and cover
with lids. Then put the containers on the drier sieve heated to 46 °C. Yoghurt production
takes about 4 - 8 hours, depending on the quantity and quality of the used culture. When
the yoghurt is ready (i.e. it has become denser), store it in refrigerator, where it can maintain
good quality for up to 5 days.
Caution
The longer the preparation process, the sourer is the yoghurt. Do not interrupt the process,
do not open the dryer door when unnecessary, and do not remove lids from containers.
Summary of Contents for ETA030290000
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