Silvercrest 111549, User Manual

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SilverCrest SDA 260 A1
English - 91
Food Preparation Dehydration
temperature
(°C)
Dehydration
time (hours)
Touch test
Beans Whole, blanched 70 6-8 Brittle
Peas Shelled, blanched 50 6-8 Hard
Gherkin Unpeeled, cut into
slices approx. 1 cm
thick
50 6-8 Hard
Carrot Peeled, cut into
slices approx. 8 mm
thick 70 6-8 Hard
Leek Halved, cut into
pieces approx. 6-8
cm long, blanched
70 6-10 Brittle
Pepper Approx. 6-8 cm
strips 60 6-8 Flexible
Mushroooms Wash well, small
mushrooms whole,
large mushrooms
sliced 50 4-6 Tough
Celery Peeled, cut into
slices approx. 8 mm
thick 70 6-10 Hard
Tomato Halved, skin facing
downwards
Cut into slices
approx. 6 mm thick
70
70
12-14
7-10
Flexible
Hard
Aubergine Unpeeled, cut into
slices approx. 8 mm
thick
60 6-8 Hard
Herbs
Herbs should be dehydrated gently at a low temperature. If an intensive smell is produced during the
dehydration process, turn the temperature down. Dehydrating herbs for too long can lead to a loss of
taste.