ARENDO 20190919SZ219, Руководство пользователя

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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 Preparation
Standard
drying
Time
(Approximate)
Apple
Remove seeds, cut and/or peel,
about 8 mm thick
Elastic 5-15 hours
Almonds
Remove seeds, cut in half or sliced Elastic 12-36 hours
Banana Peeled, 3-4 mm pieces Crispy 10-36 hours
Cherry Remove seeds (if desired) Chewy 8-34 hours
Cranberry
Sliced or whole Elastic 6-26 hours
Fig Remove seeds, cut Chewy 6-26 hours
Grape Whole Elastic 10-36 hours
Nectarine Remove seeds, sliced Elastic 8-26 hours
Orange peel
Cut into strips Elastic 8-16 hours
Peach
Remove seeds, cut into half or
quarter
Elastic 10-34 hours
Pear
peeled, cut into slices, about 8
mm thick
Elastic 8-30 hours
Plum Cut, halved Elastic 11-13 hours
Strawber -
ries
Cut, halved Elastic 10-16 hours