Steba ED5 Mode D'emploi page 11

Herbs
Basil, Savory, Stinging nettle,
Tarragon, Lovage, Marjoram,
Oregano, Parsley, Sage, Thyme
Blooms
Elderflower
Lavender
Chamomile
Marigold
Fruits
(Remove pips, core and stipe)
Apple, sliced (2 - 4 mm)
Pear, sliced
Apricot, pitted/quartered
Plum, pitted/quartered
Peaches, pitted/quartered
Orange, sliced (6mm)
Lemon, sliced (3mm)
Banana, sliced (3mm)
Vegetables
Zucchini, sliced (3 - 4 mm)
Pumpkin, in strips (3 - 4 mm)
Pepper, in strips (3 - 4 mm)
Tomatoes, quartered (3 - 4 mm)
Onions, sliced (5 mm)
Leek, sliced (10 mm)
Carrots, sliced (5 mm)
Celeriac, diced (5 mm)
Mushrooms, sliced (5-6 mm)
∙
The result depends on the thickness of the slices (should be between 2 and 4
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:
Herbs/blossom = crumbly
temperature
60°C
60°C
60°C
60°C
60°C
70°C
70°C
70°C
70°C
70°C
65°C
65°C
70°C
65°C
65°C
65°C
65°C
60°C
70°C
70°C
70°C
55°C
fruits = flexible
time
4 - 6 hours
4 - 6 hours
4 - 6 hours
4 - 6 hours
4 - 6 hours
8 - 10 hours
5 - 6 hours
14 - 15 hours, skin down
14 - 15 hours, skin down
16 - 18 hours, skin down
6 - 8 hours
6 - 8 hours
10 - 12 hours
6 – 8hours
6 – 8 hours
6 – 8 hours
6 – 8 hours, skin down
6 – 8 hours
3 – 4 hours
4 – 5 hours
5 – 6 hours
6 – 8 hours, do not wash
vegetable = flexible/ crumbly
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