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23
4.8
Suggestions
The following table shows the
instructions for preparing some
common everyday foods. Bread
leavening, yoghurt fermentation and
drying processes are indicated.
Symbol
Dish
°C
Function
Qty
Notes
Cooking
time
Focaccia
30°C
35°C
Dough proving
500 g
Place the focaccia
on aluminium foil
1.5 h
Yoghurt
40°C
45°C
Fermentation
Whole
milk 1.5
l, milk
yoghurt
375g,
9 glass
bowls
Pour the milk and
yoghurt into a
bowl, blend well
using an
immersion
blender and pour
into glass jars.
Close them with
caps/lids and place
them in the drawer.
8 h
Tomatoes
60°C
65°C
Drying
250 g
Use sheets of
oven paper in
direct contact
with the glass,
cut the tomatoes
in half, add salt.
Turn the
tomatoes over
every 3 hours
8/10 h
Herbs:
rosemary,
sage,
parsley
200 g
Use sheets of oven
paper in direct
contact with the
glass
Apples
1 apple,
½ lemon,
water
Cut the apple into
thin slices. Heat in a
bowl with water and
lemon for 5 minutes.
Then place on the
oven paper.
Use
EN
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