stockli Dörrex Mode D'emploi page 61

Dry vegetables at 70° C
Produce, method and quantity: All vegetables should be dried
at 70° C, with the exception of soup vegetables which should be
dried at 60° C. Blanch fresh vegetables quickly before drying.
The temperatures and drying times shown are recommended
values. Drying times may vary considerably according
to the size of the pieces dried.
Produce Preparation
Carrots peeled, sliced ca. 8 mm thick *
Celery root peeled, sliced ca. 8 mm thick *
Courgettes unpeeled, sliced ca. 8 mm thick *
(baby
marrows)
Cucumbers unpeeled, sliced 1 cm thick *
Green beans whole beans *
Soup vegeta- carrots, celery, leeks, kohlrabi,
bles cabbage to be cut into fine strips *
Leeks halved, cut into 6-8 cm lengths,
sliced *
Peas shelled
Peppers cut into strips, ca. 8 mm thick
(green and
red)
Tomatoes peeled, halved, cut side to face *
upwards sliced, ca. 6 mm thick *
* blanch quickly
Dry mushrooms at 50° C
The drying times quoted are recommended values only.
Drying time may vary according to type of mushrooms used
and to the size of the pieces.
Produce Preparation
All kinds (except clean well, leave smaller mushrooms whole,
chanterelles) slice larger ones lengthwise
Drying time Dryness
in hours ca. test
6–8 hard
6–10 hard
7–8 pliable
6–8 hard
6–10 brittle
6–8 leathery
6–10 brittle
8–10 hard
8–10 pliable
10–14 pliable
7–10 hard
Drying time
in hours ca.
2–6
Approx. Weight when
amount dried in % of
per tray initial weight
400 g 15%
400 g 15%
400 g 15%
400 g 15%
400 g 15%
300 g 10–15%
500 g 20%
400 g 25%
400 g 20%
400 g 15%
300 g 10%
Dryness test
leathery
Temp.
° C
70°
70°
70°
70°
70°
60°
70°
70°
70°
70°
Temp.
° C
50°
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