Rommelsbacher DA 350, Инструкция по эксплуатации

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Fruit leather 400 g strawb 1 icing sugar as
required.
Remove the leaves from the strawberries, peel
the banana, purée everything together with the
sugar and spread on baking paper (the quantity
stated above is sufficient for 2 drying racks).
60 °C 4 – 8 hours
Oranges Wash and slice (5 – 10 mm). 55 °C – 60 °C 5 – 12 hours
Peaches Wash and remove stones. Cut into 2 or 4 pieces.
Place with the cut side facing upwards.
60 °C – 65 °C 8 – 20 hours
Plums Wash and remove stones. Cut into 2 pieces.
Place with the cut side facing upwards.
60 °C – 65 °C 8 – 20 hours
Grapes
(seedless)
Wash and cut in half. 55 °C – 60 °C 8 – 20 hours
Vegetables Pretreatment Temperature Time
Carrots Peel and cut into sticks (approx. 5 – 7 mm thick)
or slices (2 – 5 mm thick).
55 °C – 60 °C 4 – 10 hours
Mushrooms Wash or clean. Cut into strips (approx. 5 – 10
mm thick).
Tip: for small pieces of mushrooms use the
additional drying grid.
50 °C – 60 °C 4 – 10 hours
Celery Wash and cut into slices or strips. 50 °C – 60 °C 4 – 10 hours
Soup
vegetables
2 parts c 1 part 1 part leek.
Prepare vegetables (wash, peel if necessary)
Grate carrots and celery coarsely, cut leek into
slices (approx. 1 cm thick).
60 °C 8 – 16 hours
Tomatoes Wash, remove seeds and cut into pieces
(5 – 10 mm thick).
50 °C 4 – 8 hours
Courgettes Wash, peel if necessary and cut into slices or
strips.
50 °C – 55 °C 6 – 12 hours
Herbs Pretreatment Temperature Time
Basil
Stinging
nettle
Tarragon
Marjoram
Oregano
Parsley
Thyme
Wash, pat dry and chop if necessary.
Tip: For the herbs, use the drying grid additio-
nally.
40 °C 2 – 8 hours