![background image](http://html1.mh-extra.com/html/marta/mt-fd1886-series/mt-fd1886-series_user-manual_1732187012.webp)
12
Rinse fish. Dry on a paper towel and cut into 0, 5 cm thick strips. Combine all remaining ingredients in a bowl and mix with fish strips. Cover and refrigerate 4 - 6 hours. Then drain off all excess
marinade. Spread fish strips on every food tray of the dehydrator and cover with lid. Set temperature to 70°C and turn on the dehydrator for 6 - 10 hours.
Use as many food trays as necessary.
TURKEY JERKY
Ingredients:
Turkey fillet – 500 g.
Garlic – 30g.
Cognac – 50ml.
Salt – 30g.
Sugar – 20g.
Paprika powder
Rinse turkey. Dry on a paper towel and cut into 0, 5 thick strips. Fine grate garlic.
Combine all ingredients in a bowl together with turkey strips. Cover and refrigerate 4 - 6 hours. Then drain off all excess marinade. Spread turkey strips on every food tray of the dehydrator and cover
with lid. Set temperature to 70°C and turn on the dehydrator for 6-10 hours.
Use as many food trays as necessary.
FERMENTED MILK PRODUCTS (YOGHURT, SOUR CREAM ETC.)
Ingredients:
Milk, cream, baked milk – 1 l.
Yoghurt culture – 1 bag.
Combine ingredients in a clean bowl in proportions according to directions on the bag with yoghurt culture. Mix and pour the mixture into cups. Set one food tray on the base of the dehydrator and place
cups inside. Cover with lid and set temperature to 40°C. Turn on the dehydrator for 6 – 12 hours depending on the yoghurt culture manufacturer’s directions. Refrigerate for 3 hours.
PROVING DOUGH
Prepare dough according to the recipe and place it into a big pan. Enamel and steel pans are mostly recommended for proving. Set one food tray onto the base of the dehydrator and place the pan with
dough inside. Cover with lid and set temperature to 40°C. Approximate proving time is 1 hour. Knead dough and repeat proving process if necessary.
DRIED FRUIT AND SHELLED WALNUTS SNAK
Ingredients:
Dried apricots – 150g.
Dried prune – 150g.
Pignolia nuts – 50g.
Shelled walnuts – 50g.
Wash dried fruits, dry on paper towel and finely chop with blender. Finely crush nuts. Combine all prepared ingredients in a bowl. Shape the mix into snack bars of preferable size.
Set the food tray on the base of the dehydrator and spread snack bars inside. Cover with the lid. Set temperature to 50 - 70°C and turn on the dehydrator for 6 – 10 hours or overnight.
Use as many food trays as necessary.
APRICOT MARMALADE
Ingredients:
Apricots – 600g.
Sugar – 100g.
Water – 100ml.
Vanilla sugar – 1g.
Sugar powder
Содержание MT-FD1886 Series
Страница 1: ...1 Electric food dryer USER MANUAL MT FD1886 RUS 2 GBR User manual 8 UKR 14 KAZ 15 BLR 16...
Страница 3: ...3 5 90 48 c POWER 0000 48 SET TEMP 5 40 70 SET 40 40 50 60 50 60 55 70 70 C 65 70 75 0000...
Страница 4: ...4 1 2 3 4 5 1 2 1 2 1 2 2 3 3 70 C 8 12 5 20 2 13 28 6 36...
Страница 6: ...6 500 100 20 0 5 6 8 70 C 6 10 500 50 50 0 5 4 6 70 C 6 10 500 30 50 30 20 0 5 4 6 70 C 6 10...
Страница 7: ...7 1 1 1 40 C 6 12 3 1 40 C 1 150 150 50 50 50 70 C 6 10 80...
Страница 15: ...15 KAZ 5 90 48...