Tauro Essiccatori BIOSEC B5 Benutzerhandbuch Seite 37

PRODUCT
Lean meat is best. Fat
compromises the process
and the quality of the
final product. Times may
MEAT
vary even considerably in
relation to the type and
thickness of the meat
processed.
Halved and pitted,
CHERRIES
intensifies aroma and
fragrance.
Chamomile, hypericum,
mallow, calendula, thyme,
rosemary, nettle, mint,
HERBS
lemon balm, sage, etc.
AND
For best results, leave the
MEDICINAL
leaves whole, although this
PLANTS
takes longer compared
with processing with sliced
or crushed leaves.
Peel and cut into 6–8
mm pieces or cut 4 slices
lengthwise from a whole
fruit; arrange and move so
KIWI
that they do not stick. They
retain a reasonable colour.
Intense and astringent
taste.
Halved, choosing
preferably well-ripened,
FIGS
dry fruits that are not too
large.
cut into approx. 5 mm
slices.
STRAWBERRIES
They tend to stick to the
bottom of the basket.
Clean without soaking and
MUSHROOMS
cut into slices of approx.
5 mm.
Wash whole, drain well and
RASPBERRIES
replace in baskets without
overlapping.
BIOSEC
H O M E D E H Y D R A T O R
PREPARATION
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TIME
To prepare beef jerky,
pulled pork and also
stock cubes and bars for
animals.
Perfect for herbal teas,
pot-pourri, all kinds of
cakes.
Herbal teas, pot-pourri,
infusions, condiments for
any dish.
Consume as they are,
better if alongside other
fruit or in fruit salad once
rehydrated. Great in
platters.
Consume as they are and
as ingredients for cakes
and fruit salads. Chopped
for platters.
To be consumed as they
are or as a snack.
Crush to use as ingredients
in sweet foods, ice creams
and garnishes.
For all preparations, use as
fresh, after rehydrating.
Add to muesli, blended to
make a powder to add to
flour and sweet foods. In
herbal teas and infusions,
as a garnish or in salads.
TAKEN AND
PROGRAM
P4
P1/t4
P3
6–24 h
P2
P4
48–60 h
depending on size
t5
12–14 h
P2
t4
72 h
EN
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