ENKHO 158735.01, Руководство пользователя

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DEHYDRATING FOOD
The dehydration periods in the following table are for guidance only. The actual dehy-
dration time may vary depending on the size, quality of the pieces and the amount used.
Dried food
Preparation
(guide values)
Dehydration
temperature
Dehydration period
in hours
(guide values)
Fruit
Apple Slices: 5 mm 70°C 10–12
Pear Slices: 5 mm 70°C 10–12
Persimmon Slices: 5–10 mm 70°C 8–10
Peach Slices: 5–10 mm 70°C 10–12
Banana Slices: 5–10 mm 70°C 12–14
Orange Slices: 5–10 mm 70°C 12–14
Pineapple Slices: 10 mm 70°C 12–14
Strawberry Halved 70°C 12–14
Grapes Halved 70°C Min. 14 hours
Vegetables
Cauliflower Slices: 10 mm 70°C 6–8
Cabbage Slices: 10 mm 70°C 6–8
Aubergine Slices: 10 mm 70°C 6–8
Potato Slices: 5 mm 70°C 6–8
Carrot Slices: 5–10 mm 70°C 8–10
Onion Slices: 5 mm 70°C 8–10
Celery Slices: 5 mm 70°C 10–12
Mushroom Halved 70°C 10–12
Squash Slices: 5–10 mm 70°C 15
Pepper One husk 70°C 15
Meat/fish
Beef Thin slices 70°C 4–5
Chicken Thin slices 70°C 4–5