TEAM CUISINE TC-005-001, Руководство пользователя

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19 EN
8. Process of drying food items
The following examples are for reference only)
Note: Always remember that the values shown here
are for reference only.
Fruits
Temperature and time indicated may vary
To improve taste and appearance (no brown spots), we recommend that you briefly dip all
food items to be dried in a glass of apple or lemon juice, depending on your preference.
Fruit Temp. in °C Time in hours Result
Apple, slices 50 7-10 flexible
Apricots, halved 60 10-15 flexible
Pear, slices 60 10-12 flexible
Strawberries, halved 40 5-8 flexible
Figs, halved 50 10-14 flexible
Cherries, halved 50 11-13 flexible
Kiwi, slices 50 8-10 flexible
Mango, slices 60 6-8 flexible
Nectarine, quartered 60 8-16 flexible
Peach, quartered 60 8-16 flexible
Plum, halved 50 9-13 flexible
Grapes 60 10-20 flexible
Pineapple, rings 60 10-14 crispy
Banana, slices 45 10-12 crispy
BLauberren 60 24-36 crispy
Cranberries 60 36 crispy
Raspberries 50 12-16 crispy
Currants 60 24-36 crispy
Citrus slices 50 10-16 crispy
Citrus peels 50 2-4 crispy