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Beschikbare talen
Beschikbare talen
Herbs
Basil, Savory, Stinging nettle,
Tarragon, Lovage, Marjoram,
Oregano, Parsley, Sage, Thyme
Blooms
Elderflower
Lavender
Chamomile
Marigold
Fruits
(Remove pips, core and stipe)
Apple, sliced (2 - 4 mm)
Pear, sliced
Apricot, pitted/quartered
Plum, pitted/quartered
Peaches, pitted/quartered
Orange, sliced (6mm)
Lemon, sliced (3mm)
Banana, sliced (3mm)
Vegetables
Zucchini, sliced (3 - 4 mm)
Pumpkin, in strips (3 - 4 mm)
Pepper, in strips (3 - 4 mm)
Tomatoes, quartered (3 - 4 mm)
Onions, sliced (5 mm)
Leek, sliced (10 mm)
Carrots, sliced (5 mm)
Celeriac, diced (5 mm)
Mushrooms, sliced (5-6 mm)
∙
The result depends on the thickness of the slices (should be between 2 and 4
mm) and the humidity of the food.
∙ The given temperatures and times are approximate values and may change signifi-
cantly in some cases.
∙ The condition of the dried food should be as followed:
Herbs/blossom = crumbly
30
temperature
60°C
60°C
60°C
60°C
60°C
70°C
70°C
70°C
70°C
70°C
65°C
65°C
70°C
65°C
65°C
65°C
65°C
60°C
70°C
70°C
70°C
55°C
fruits = flexible
time
4 - 6 hours
4 - 6 hours
4 - 6 hours
4 - 6 hours
4 - 6 hours
8 - 10 hours
5 - 6 hours
14 - 15 hours, skin down
14 - 15 hours, skin down
16 - 18 hours, skin down
6 - 8 hours
6 - 8 hours
10 - 12 hours
6 – 8hours
6 – 8 hours
6 – 8 hours
6 – 8 hours, skin down
6 – 8 hours
3 – 4 hours
4 – 5 hours
5 – 6 hours
6 – 8 hours, do not wash
vegetable = flexible/ crumbly
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