Oursson DH2200D Manual De Instrucciones página 13

Ingredients Preparation
Cabbage(cauliflower,
Disassemble into florets of equal size.
broccoli, etc.)
Cucumbers (squash,
Peel (if necessary), cut into slices or plates.
zucchini, etc.)
Cut big tomatoes on pieces 0,5 cm or slices.
Tomato Cherry-tomatoes cut in halves, place with cut
side up.
Remove the stalk and seeds from large peppers,
Sweet pepper (chilly
then cut into slices or rings, place them with peel
pepper, etc.)
down, dry small peppers fully.
Onion Peel, cut into circles, half-circles, strips or small.
Parsnip root (parsley, Peel (if necessary), cut into slices or plates or
celery, etc.) rub on a grater.
Clean from the pods, blanch, dry, then lay on
Peas (beans, etc.)
trays.
Sort the sprigs of greenery, wash, dry, cut,
Green spread evenly on the trays, when drying mix
them.
Kenyan beans (as-
Wash, cut off the ends, cut finely (optional).
paragus, etc.)
Preparing marshmallow and snacks (temperature from 40 to 57°С)
Puree the ingredients according to the recipe,
Fruit (berry, vegetable, use a silicone mat or parchment. Put the pre-
etc.) marshmallow pared mass on the laid trays and smooth the
surface.
Grind fruits and mix them with honey, nuts and/
Fruit (nut, cereal,
or cereal, shape into bars and put them onto
vegetable, etc.) bar
the trays.
Cut the meat across the fibers. Use brines and
marinades for pre-salting meat pieces, when
Meat (no fat)
drying remove fat drops with a tissue from meat
slices.
Use special marinades, before dying fish must
Fish (only low fat)
be washed of salt.
Use same brines and marinades as for meat;
Poultry separate the meat from bones, cut the meat
across the fibers.
General recommendations: Every dish for preparation and storage of the dairy products must be sterile. It is recommended
using dishes from the product set or containers that correspond to the form and size of the inner space of the device. If the
yogurt is too liquid, it means that a weak leaven was used or fermentation time was insufficient. Carefully read the instructions for
preparation of dairy products placed on the pack. It is recommended to select a suitable milk producer for quality dairy products.
It is allowed to use country milk, beforehand boiled and cooled to 40 oC. It isn't recommended to add additives (nuts, cereal, dried
fruits, fresh berries and fruits) without pretreatment because of the risk of growth of harmful microorganisms in the fermentation
process. It is safer to add these ingredients into the prepared dairy products.
Yogurt from powder Mix the milk with Yogurt leaven, pour into the
milk container and place into the trays.
Sterilized, pasteurized, ultra-pasteurized and
heat-treated milk of any fat content mix with
Natural yogurt
leaven, pour into a container and place into the
trays.
Prepare like the natural yogurt, followed by
Greek yogurt filtration to obtain a dense texture of yogurt with
increased protein content.
Jerky (optimal temperature from 35 to 68°С)
Fermentation (optimal temperature from 35 to 42°С)
Cooking time Notes
10-14 hours Brittle florets.
8-12 hours Hard slices or plates.
From soft and bendable to
5-12 hours
brittle circles.
From soft and bendable to
5-12 hours
brittle circles.
4-12 hours Hard circles.
5-12 hours Hard or brittle circles.
4-8 hours Brittle and crumbling pea.
3-8 hours Brittle stalks.
Brittle and crumbling stalks
5-10 hours
and pods.
Plastic marshmallow, easily
8-20 hours separated from the non-sticky
paper or a silicone mat.
5-12 hours Dry and brittle bars.
When banded slices 't may
4-6 hours
crack, but must not break.
Fish must be free of visible wet
12-14 hours surfaces, when pushed, should
not be brittle.
4 hours Much harder than beef.
A thick, tough, dense, slightly
6-10 hours
sour taste.
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