Gallet Saint Tropez, Instruction Manual

Page: 41 / 60

Food Water content % Preparation Soaking
Time of
dehydrating
(hours)
pineapple 86 peel, cut to slices no 12- 54
bananas 65 peel, cut to slices yes 10 - 36
peaches 89
cut to slices/
quarters
yes 10 - 36
apricots 85
cut to slices/
quarters
yes 12 - 54
oranges 89 peel, cut to slices no 9 - 23
citrus fruit -
skin in strips for
aroma
no 9 - 23
watermelon 81
peel, pit, cut to
slices
no 36 - 54
pears 83
event. peel, cut
to slices/quarters
yes 8 - 36
apples 84
cut to slices/
quarters
yes 8 - 36
plums 87
cut to halves
(with or without
pit)
yes 10 - 36
cherries/wild
cherries
82
cut (with or
without pit)
no 9 - 54
strawberries 90
cut to slices,
possibly whole
no 8 - 36
blueberries 83 whole no 8 - 36
cranberries 79
chop or leave
whole
no 6 - 30
grapes/raisins 81
snick (best is the
kind without pits)
no 9 - 54
dates 23 well ripe no 3 - 27
figs 78 halve no 3 - 27
EN
EN - 41