SilverCrest SDA 260 A1
18 - English
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.