ARENDO 20201014SZ012 Mode D'emploi page 26

2. To improve taste and appearance (no brown spots), we recom-
mend that you briefly dip all food items to be dried in a glass of
apple or lemon juice, depending on your preference.
Fruit Table (Recommended temperature: about 50-60°C)
Temperature and time indicated may vary
Vegetables
Preparation
Fruit
Remove seeds, cut and/or peel,
Apple
about 8 mm thick
Remove seeds, cut in half or
Almonds
sliced
Banana Peeled, 3-4 mm pieces
Cherry Remove seeds (if desired)
Sliced or whole
Cranberry
Fig Remove seeds, cut
Grape Whole
Nectarine Remove seeds, sliced
Orange Cut into strips
peel
Remove seeds, cut into half or
Peach
quarter
peeled, cut into slices, about 8
Pear
mm thick
Plum Cut, halved
Strawber- Cut, halved
ries
Place the prepared vegetables in boiling water for 3-5 minutes. Then
drain off the water and place the vegetables in a bowl.
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Standard Time
drying (Approximate)
Elastic 5-6 hours
Elastic 12-38 hours
Crispy 8-38 hours
Chewy 8-34 hours
Elastic 6-26 hours
Chewy 6-26 hours
Elastic 8-72 hours
Elastic 8-26 hours
Elastic 8-16 hours
Elastic 10-34 hours
Elastic 8-30 hours
Elastic 11-13 hours
Elastic 10-16 hours
English