Menuett 001-641, Руководство по эксплуатации

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PREPARATION AND DRYING TIMES FOR FRUIT
Description Preparation Consistency after
drying Drying time
(hours)
Apricot Slice and core Soft 13-28
Orange peel Shred Crisp 8–16
Pineapple
(fresh) Peel and cut into pieces Hard 8–36
Pineapple
(preserved) Pour off the juice and dry the pieces Soft 8–36
Banana Peel and cut into 3–4 mm thick slices Crispy 8–38
Grapes Do not need to be cut Soft 8–26
Cherries Do not need to be cut, can be cored
when they are semi-dry 8–12
Pear Peel and slice Soft 8–30
Figs Slice Hard 8–26
Cranberries Do not need to be cut Soft 8–26
Peach Cut into two, can be cored when they
are semi-dry Soft 8–26
Dates Core and slice Hard 8–26
Apple Peel, core and slice or cut into pieces Soft 8–12
NOTE:
The drying times in the above table are only a guide.
PREPARATION AND DRYING TIMES FOR VEGETABLES
Description Preparation Consistency after
drying Drying time
(hours)
Artichoke Cut into 3–4 mm thick slices Crisp 8–13
Aubergine Peel and cut into 6–12 mm thick slices Crisp 8–18
Broccoli Cut into pieces, parboil 3–5 min Crisp 8–20
Mushrooms Slice (small mushrooms can be dried
whole) Hard 8–14
Green beans Cut into pieces and parboil Crisp 8–26