Rommelsbacher DA 350, Инструкция по эксплуатации

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Meat Pretreatment Temperature Time
Beef Jerky Cut lean meat into strips about 1 cm thick. Lea-
ve to soak in a marinade for about 8 – 12 hours.
Dab lightly before drying.
Our tip for a delicious marinade
(for approx. 1 kg meat):
- 150 ml Worcester sauce
- 250 ml soy sauce
- 1/2 tsp salt (use smoked salt as alternative)
- 2 tsp pepper
- 3 tbsp ketchup
- 3 tsp rebelled oregano (optional)
- Garlic to taste
Mix all ingredients.
40 °C – 45 °C 7 – 14 hours
VERY IMPORTANT
When handling raw meat, best possible hygienic precaution is required! This will avoid that
germs (coliform bacteria, salmonella) can proliferate on the meat or marinade:
Æ Wash hands thoroughly first!
Æ Interrupt the cooling chain of the meat as short as possible.
Æ
Cutting tools must be absolutely clean.
Æ
All objects that got into contact with the meat (knifes, cutting boards etc.) must be clea-
ned thoroughly with boiling water afterwards!
Æ DO NOT touch raw meat with hands that show open wounds as bacteria might cause a
serious infection!
Preparation of muesli bars
You can make your own muesli bars in the supplied silicone mould and enrich them with various
components such as nuts, seeds, cereal flakes or dried fruits. The recipes serve as exemplary
suggestions. Vary the ingredients according to your taste and creativity!
Fruit bars
Ingredients Preparation Temperature Time
100 g of dates
(soaked overnight)
60 g of nuts
1/2 apple (peeled,
grated)
• Mix the dates in a blender to make
puree.
• Add the nuts and chop them up.
• Mix in the grated apple.
• Press the mass firmly into the mould
by using the back of a moistened
spoon.
• Remove the bars after 4 hours
drying process and let it dry for
another 4 hours without the mould.
70 °C 10 hours
(5 h with
mould,
5 h without
mould, directly
on the
drying rack)