Oursson DH2200D, Instruction Manual

Page: 13 / 76

13
Ingredients Preparation Cooking time Notes
Cabbage(caulilower,
broccoli, etc.)
Disassemble into lorets of equal size.
10-14 hours
Brittle lorets.
Cucumbers (squash,
zucchini, etc.)
Peel (if necessary), cut into slices or plates.
8-12 hours Hard slices or plates.
Tomato
Cut big tomatoes on pieces 0,5 cm or slices.
Cherry-tomatoes cut in halves, place with cut
side up.
5-12 hours
From soft and bendable to
brittle circles.
Sweet pepper (chilly
pepper, etc.)
Remove the stalk and seeds from large peppers,
then cut into slices or rings, place them with peel
down, dry small peppers fully.
5-12 hours
From soft and bendable to
brittle circles.
Onion Peel, cut into circles, half-circles, strips or small. 4-12 hours Hard circles.
Parsnip root (parsley,
celery, etc.)
Peel (if necessary), cut into slices or plates or
rub on a grater.
5-12 hours
Hard or brittle circles.
Peas (beans, etc.)
Clean from the pods, blanch, dry, then lay on
trays.
4-8 hours
Brittle and crumbling pea.
Green
Sort the sprigs of greenery, wash, dry, cut,
spread evenly on the trays, when drying mix
them.
3-8 hours Brittle stalks.
Kenyan beans (as
-
paragus, etc.)
Wash, cut off the ends, cut inely (optional).
5-10 hours
Brittle and crumbling stalks
and pods.
Preparing marshmallow and snacks (temperature from 40 to 57° )
Fruit (berry, vegetable,
etc.) marshmallow
Puree the ingredients according to the recipe,
use a silicone mat or parchment. Put the pre-
pared mass on the laid trays and smooth the
surface.
8-20 hours
Plastic marshmallow, easily
separated from the non-sticky
paper or a silicone mat.
Fruit (nut, cereal,
vegetable, etc.) bar
Grind fruits and mix them with honey, nuts and/
or cereal, shape into bars and put them onto
the trays.
5-12 hours
Dry and brittle bars.
Jerky (optimal temperature from 35 to 68° )
Meat (no fat)
Cut the meat across the ibers. Use brines and
marinades for pre-salting meat pieces, when
drying remove fat drops with a tissue from meat
slices.
4-6 hours
When banded slices ‘t may
crack, but must not break.
Fish (only low fat)
Use special marinades, before dying ish must
be washed of salt.
12-14 hours
Fish must be free of visible wet
surfaces, when pushed, should
not be brittle.
Poultry
Use same brines and marinades as for meat;
separate the meat from bones, cut the meat
across the ibers.
4 hours
Much harder than beef.
Fermentation (optimal temperature from 35 to 42° )
General recommendations:
Every dish for preparation and storage of the dairy products must be sterile. It is recommended
using dishes from the product set or containers that correspond to the form and size of the inner space of the device. If the
yogurt is too liquid, it means that a weak leaven was used or fermentation time was insuficient. Carefully read the instructions for
preparation of dairy products placed on the pack. It is recommended to select a suitable milk producer for quality dairy products.
It is allowed to use country milk, beforehand boiled and cooled to 40 oC. It isn’t recommended to add additives (nuts, cereal, dried
fruits, fresh berries and fruits) without pretreatment because of the risk of growth of harmful microorganisms in the fermentation
process. It is safer to add these ingredients into the prepared dairy products.
Yogurt from powder
milk Mix the milk with Yogurt leaven, pour into the
container and place into the trays.
6-10 hours
A thick, tough, dense, slightly
sour taste.
Natural yogurt
Sterilized, pasteurized, ultra-pasteurized and
heat-treated milk of any fat content mix with
leaven, pour into a container and place into the
trays.
Greek yogurt
Prepare like the natural yogurt, followed by
iltration to obtain a dense texture of yogurt with
increased protein content.