Gallet Lapalisse DES 121, Инструкция по эксплуатации

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Food
Water
content (%)
Preparation
Blanching
(min.)
Temperature
(˚C)
Time of
dehydrating
(hours)
bell pepper /
chillies
93 cut to strips - 55-60 4-8
celery 94 cut to slices 2 52 3-10
onion / leek 89 cut to slices - 52 4-8
garlic 88
separate to
cloves, peel and
cut to slices
- 35-40 8-10
asparagus - cut to slices - 52 4-6
parsley 85 remove stems - 52 6-8
tomatoes 94
first heat up, then
peel and quarter 30-45 sec.
52 5-9
pumpkins 92 peel, cut to slices - 52 10-14
mushrooms -
cut to slices /
halves
- 52 4-7
herbs -
remove stems, do
not pound
- 46 14-20
meat - cut to slices - 70 4-12
fish - cut to slices - 70 5-14
corn 70 peel - 52 7-10
broccoli 90 clean, cut to slices - 52 10-14
eggplant 95 clean, cut to slices - 52 4-8
potatoes 80 peel, cut to slices 4-5 52 7-13
zucchini 80 peel, cut to slices - 52 7-11
Food
Water
content (%)
Preparation Soaking Temperature
(˚C)
Time of
dehydrating
(hours)
pineapple 86 peel, cut to slices no 58 10-18
bananas 65 peel, cut to slices yes 58 6-13
peaches 89
cut to slices /
quarters
yes 58 8-16
apricots 85
cut to slices /
quarters
yes 58 21-29
oranges 89 peel, cut to slices no 58 16-19
tangerine
cut to slices /
quarters
no 58 16-19
citrus fruit -
skin in strips for
aroma
no 58 16-19
kiwi peel, cut to slices no 58 8-15
EN
EN - 43 EN - 42