Fulgor Milano SOFIA FSRC 4807 2P MK 2F X, Instruction Manual

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EN
45
21 - Understanding the Various Oven Modes
Dehydrate Chart
FOOD PREPARATION APPROXIMATE
DRYING TIME* (hrs)
TEST FOR DONENESS
FRUIT
Apples
Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices
11 - 15 Slightly pliable
Bananas
Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices
11 - 15 Slightly pliable
Cherries
Wash and towel dry.
For fresh cherries, remove pits
10 - 15 Pliable, leathery, chewy
Oranges Peels and
slices
¼ slices of orange;
orange part of skin thinly peeled
from oranges
Peels:
Slices:
2
12
-
-
4
16
Orange peel: dry and brittle
Orange slices: skins are dry
and brittle, fruit is slightly
moist
Pineapple rings Towel dried
Canned:
Fresh:
9
8
-
-
13
12 Soft and pliable
Strawberries
Wash and towel dry.
Sliced ½” thick,
skin (outside) down on rack
12 - 17 Dry, brittle
VEGETABLE
Peppers
Wash and towel dry.
Remove membrane of pepper,
coarsely chopped about 1”
pieces
16 - 20 Leathery with no moisture
inside
Mushrooms
Wash and towel dry.
Cut of stem end.
Cut into 1/8” slices
7 - 12 Tough and leathery, dry
Tomatoes
Wash and towel dry.
Cut this slices, 1/8” thick, dry
well
16 - 23 Dry, brick red color
HERBS
Oregano, sage
parsley and thyme,
and fennel
Rinse and dry with paper towel
Dry at 120°F
(60°C)
3 - 5 Crisp and brittle
Basil
Use basil leaves 3 to 4 inches
from top. Spray with water,
shake off moisture and pat dry
Dry at 120°F
(60°C)
3 - 5 Crisp and brittle