Küchenprofi STYLE Manual De Instrucciones página 14

GB
Table of drying times
The figures in the table are guidelines, as the drying times depend on
many different factors such as amount, size and water content of the
food. If case of doubts, choose a shorter dehydration time, which you
can extend as needed.
FOOD
Fruits
Pineapple, about 8 mm thick slices
pples, about 8 mm thick slices
pricots, halved, cut surface upwards
Bananas, quartered lengthwise
Bananas, about 6 mm thick slices
Pears, about 8 mm thick slices
Strawberries, whole or halved,
depending on size
Cherries, whole with stone
Melon, peeled, seeded,
about 8 mm thick slices
Grapes, halved, cut surface upwards
Citrus fruits, in 8 mm thick slices
Citrus fruits, peel in strips
Plum, halved, cut surface upwards
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TEMPER TURE TIME
70 °C 10 - 12 hours
70 °C 6 - 10 hours
70 °C 10 - 14 hours
70 °C 8 - 12 hours
70 °C 6 - 8 hours
70 °C 6 - 10 hours
70 °C 9 - 15 hours
70 °C 10 - 14 hours
70 °C 8 - 12 hours
70 °C 12 - 15 hours
70 °C 8 - 10 hours
70 °C 6 - 8 hours
70 °C 10 - 18 hours
Vegetables
Beans, whole, blanched
Cauliflower, in florets, blanched
Peas, without pods, blanched
Carrots, about 8 mm thick slices,
blanched
Kohlrabi, in sticks or slices, blanched
Pepper, in strips
Mushrooms, depending on size whole,
halved or slices
sparagus, peeled, blanched
Tomatoes, skinned,
about 6 mm thick slices
Zucchini, about 8 mm thick slices
Others
Herbs, detached from the stalk
Beef Jerky, about 5 mm and
4 cm wide pieces
70 °C 6 - 10 hours
70 °C 6 - 8 hours
70 °C 6 - 8 hours
70 °C 6 - 8 hours
70 °C 3 - 5 hours
70 °C 4 - 6 hours
50 °C 4 - 6 hours
70 °C 4 - 8 hours
65 °C 7 - 10 hours
70 °C 7 - 8 hours
40 °C 2 - 6 hours
40 °C 6 - 8 hours