Table of Contents
Advertisement
PRODUCT
HERBS
MEAT
FISH
MERINGUES
!
WARNING: ALL TIMES ARE APPROXIMATE. THE TIMES MAY VARY DEPENDING
ON AIR TEMPERATURE, THICKNESS OF SLICES AND WATER IN THE PRODUCT.
PREPARATION AND USES
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.
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.
Whitefish, shad, etc. to be treated not differently from the meat,
timing highly variable depending on variety and size.
Line the basket with a sheet of baking paper. Prepare the dough
and place the meringues inside the dryer.
www.Tauroessiccatori.com
www.Tauroessiccatori.com
TIME AND
PROGRAM
P3
6/24h
P4
P4
P4
55
Advertisement
Table of Contents
