Dörr MAX Mode D'emploi Et Conseils D'utilisation page 49

The best way to dry vegetables is at position 5 or 6
Produce, method and quantity: All vegetables should be dried
at Position 6, with the exception of soup vegetables which
should use Position 5.
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, blanched
Courgettes unpeeled, sliced ca. 8 mm thick
(baby marrows)
Cucumbers unpeeled, sliced 1 cm thick
Green beans whole beans blanched
Soup carrots, celery, leeks, kohlrabi,
vegetables cabbage to be cut into fine strips
and blanched
Leeks halved, cut into 6-8 cm lengths,
sliced and blanched
Peas shelled, blanched
Peppers cut into strips, ca. 8 mm thick
(green and red)
Tomatoes peeled, halved, cut side to face
upwards sliced, ca. 6 mm thick
The best way to dry mushrooms is at position 4
All mushrooms should be dried at position 4.
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 clean well, leave smaller mushrooms whole,
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
2-7
Approx. Weight when
amount per dried in % of
tray initial weight
400g 15%
400g 15%
400g 15%
400g 15%
400g 15%
300g 10-15%
500g 20%
400g 25%
400g 20%
400g 15%
300g 10%
Dryness test
leathery,
mushrooms rustle
when dried
Position*
6
6
6
6
6
5
6
6
6
6
Position*
4
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