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WARNING: ALL TIMES ARE APPROXIMATE. THE TIMES MAY VARY DEPENDING
ON AIR TEMPERATURE, THICKNESS OF SLICES AND WATER IN THE PRODUCT.
!
HERBS
Chamomile, St. John’s wort, mallow, marigold, thyme, rosemary,
nettle, mint, lemon balm, sage, etc. ... The best results are obtained
without cutting the leaves, although this lengthens the drying
time.
P3
6/24h
MEAT
The most suitable meat for drying process is the lean type. Be-
cause of their tendency to melt, fats endanger the success of the
process and the quality of the final product. This is why you need
to dehydrate it with high temperatures. The timing may also vary
significantly depending on type and thickness of the treated meat.
P4
FISH
Whitefish, shad, etc. to be treated not differently from the meat,
timing highly variable depending on variety and size.
P4
MERINGUES
Line the basket with a sheet of baking paper. Prepare the dough
and place the meringues inside the dryer.
P4
PRODUCT
PREPARATION AND USES
TIME AND
PROGRAM
