Table des Matières
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Les langues disponibles
Les langues disponibles
Fruits
(remove pips, core and stripe)
Apple sliced 3 – 5mm
Pear sliced 3 – 5mm
Cherries pitted / halved
Apricots pitted/quartered
Plum pitted / quartered
Peaches pitted / quartered
Orange sliced 3 – 5mm
Lemon sliced 3 – 5mm
Bananas sliced 3mm
Vegetables
Zucchini sliced 3 – 5mm
Pumpkin sliced 3 – 5mm
Pepper in strips 3 – 5mm
Tomatoes sliced 3 – 5mm
Onions sliced 3 – 5mm
Leek sliced 5mm
Carrots sliced 5mm
Celeriac diced 5mm
Mushrooms sliced 5 – 6mm
∙
The result depends on the thickness of the slices (should be be-
tween 3 and 5 mm) and the humidity of the food.
∙ The given temperatures and times are approximate values and may change signifi-
cantly in some cases.
∙ The condition of the dried food should be as followed:
o Herbs/blossom = crumbly
o fruits = flexible /leathery
o vegetable = flexible/ crumbly
Temperature
70°C
8 – 10 hours
70°C
5 – 6 hours
65°C
14 – 16 hours
70°C
14 – 15 hours
70°C
14 – 16 hours
70°C
16 – 18 hours
65°C
6 – 8 hours
65°C
6 – 8 hours
70°C
10 – 12 hours
Temperature
65°C
6 – 8 hours
65°C
6 – 8 hours
65°C
6 – 8 hours
65°C
6 – 8 hours
60°C
6 – 8 hours
70°C
3 – 4 hours
70°C
4 – 5 hours
70°C
5 – 6 hours
55°C
6 – 8 hours
Time
Info
Skin down
Skin down
Skin down
Skin down
Time
Info
15
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Table des Matières
