ARENDO 20200922SZ219 Manual Del Usuario página 28

7. Process of drying food items
(The following examples are for reference only)
Note: Always remember that the values shown here are for refer-
ence only.
Fruits
1. Cut the fruit into pieces of your desired size.
2. To improve the taste and optimal appearance (no brown spots),
we recommend 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 55-65°C)
Temperature and time indicated may vary
Fruit
Remove seeds, cut and/or peel,
Apple
about 8 mm thick
Remove seeds, cut in half or sliced Elastic
Almonds
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
Cut into strips
Orange 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
28
Preparation
Standard
drying (Approximate)
Elastic 5-15 hours
12-36 hours
Crispy 10-36 hours
Chewy 8-34 hours
Elastic 6-26 hours
Chewy 6-26 hours
Elastic 10-36 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
Time
English