Steba DG 40 Mode D'emploi page 35

∙ Natural preservation of fruits and vegetables in a 55 - 70 ° C warm air flow.
∙ Vitamins are retained, the taste is intensified.
∙ There must be no residual moister in the food, as this would lead to mould forma-
tion while storing in containers.
∙ Cut the food into even pieces – thin slices dry faster – and spread with the cut side
up on the tray.
∙ As different food has different times and temperatures to dry, similar food should
always be dried together.
Pre-set Times:
Code
L – 1
L – 2
L – 3
L – 4
L – 5
L – 6
L – 7
L – 8
L – 9
Vegetable
Thick-
ness in
mm
Mushrooms 5 – 6
Zucchini 3 – 4
Pumpkin 3 – 4
Paprika 3 – 4
Tomatoes 3 – 4
Time in hours
5
4
6
8
6:40
11:40
4
6
8
Temp. Time
in °C in h
55 6 – 8
65 6 – 8
65 6 – 8
65 6 – 8
65 6 – 8
Temperature in
°C
55
60
65
65
65
65
70
70
70
Thickness
in mm
Onion 5
Leek 10
Carrots 5
Celery 5
Heat
Hot air
Hot air
Hot air
Hot air
Hot air
Hot air
Hot air
Upper / lower heat
Upper / lower heat
Temp. Time
in °C in h
60 6 – 8
70 3 – 4
70 4 – 5
70 5 – 6
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