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38
FOOD DEH
Y
DR
A
T
OR
EN
Food
Preparation
Indicative
quantity
Drying
time
(in hours)
Indicative
temperature
FRUITS
Pineapple
Peel, cut into slices (~ 8
mm).
500 g
12÷13
55÷60°C
Apples
Thick pieces (~ 15mm)
Cut into slices (~ 8mm).
600 g
6÷7
55÷60°C
Apricots
Halve (place cut face
upwards).
500 g
11÷13
55÷60°C
Bananas
Peel, halve or quarter.
600 g
9÷13
55÷60°C
Pears
Whole fruit, (but boil until
tender before drying).
800 g
25
55÷60°C
Halve (place cut face
upwards).
600 g
16
55÷60°C
Cut into slices (~ 8 mm).
500 g
7
55÷60°C
Strawberries
Halve.
250 g
10÷16
55÷60°C
Leave whole.
500 g
Cherries
Whole.
500 g
11÷13
55÷60°C
Grapes
Halve, place cut face
upwards.
500 g
13
55÷60°C
Plums
Halve, place cut face
upwards.
500 g
11÷13
55÷60°C
Meat/
Poultry/
Fish
See page 35.
500 g
5÷10
68°C
The time it takes to completely dry the food depends on its size,
moisture and water content.
Drying many foods at the same time may increase the time
needed.
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