Drying Time Chart - Dörr MAX Mode D'emploi Et Conseils D'utilisation

The best way to dry fruit is at position 4 or 6
Produce, method and quantity: All fruit should be dried at
position 6. Remove core, stalks and stones or pips (except for
cherries). Do not peel. To prevent discolouration, brush with
lemon juice before drying.
The temperatures and drying times shown are recommended
values. Drying times may vary considerably according to the
size of the pieces dried and their water content.
Produce Preparation
Apples ca. 15 mm thick wedges
ca. 8 mm thick slices
Apricots halved, cut side to face upwards
Bananen peeled and halved lengthways
Cherries whole or pitted
Figs halved, cut side to face upwards
Grapes halved, cut side to face upwards
Pears halved, cut side to face upwards
ca. 8 mm thick slices
Pineapples peeled, ca. 8 mm thick slices
Plums halved, cut side to face upwards
Strawberries halved
whole
The best way to dry herbs is at position 3
All herbs should be dried at position 3.
The drying times quoted are recommended values only.
Drying time may vary according to the type of herbs selected.
Note: herbs should only be crushed immediately before use.
Produce
Basil, chives, dill, parsley,
rosemary, sage, savory,
tarragon
48
Drying time
in hours ca.
6-10
6-8
10-18
8-12
10-12
10-12
12-15
15-30
6-10
10-12
10-18
9-15
Preparation
Dry whole or chopped.
Wash, arrange on gauze
and dry.
Dryness Approx.
test amount
per tray
very pliable 600g
pliable 500g
pliable 600g
leathery 500g
dry 600g
very pliable 500g
pliable 600g
pliable 500g
very pliable 500g
pliable 500g
pliable 250g
500g
Drying time in hours
3-7
* Temperature regulator:
Position Temperature
3 40°
4 50°
5 60°
6 70°
Weight when Position*
dried in % of
initial weight
10-15% 6
20% 6
20-25% 6
25-30% 6
20% 4
20% 6
20-25% 6
25-30% 6
20% 6
20% 6
Dryness test Position*
brittle 3