Marta MT-1944 Руководство по эксплуатации онлайн [14/36] 178460

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FISH JERKY

Ingredients:

Cod fillet – 500g.

Lemon juice – 50ml.

Salt – 50g.

Ground black pepper

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

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.

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.