Silva Homeline DA 501 INOX Bedienungsanleitung/Sicherheitshinweise Seite 29

Drying temperature:
Like the drying time, the drying temperature also depends on many different factors, and it is
recommended to record your experience for future reference. However, the general rule is:
~ 40 °C for herbs and mushrooms
–
~ 50 – 60 °C for vegetables and delicate fruits
–
~ 60 – 70 °C for fruit
–
Please also note the table below.
Drying time :
Exact drying times cannot be given as various factors must be taken into account:
Liquid content of the dried food ;
–
Thickness of the dried food pieces;
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Humidity and temperature of the room in which the dehydrator is operated;
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Density of the dried food ;
–
Depending on these and other factors (freshness of the food , previous storage, etc.), the drying
time varies. With a little experience, you'll soon find the optimal drying times.
In general, very juicy foods such as tomatoes or citrus fruits take much longer to dry than those
with less juice, such as cabbage or apples.
The crunch test is most reliable when the dried food has cooled down. Dried vegetables should
feel less tough, rather brittle and fragile. Onions and parsley, for example, become papery.
For this reason, it's also necessary to monitor the drying process and check the food from time
to time, or even rearrange the drying trays . For very moist foods, it's recommended to check
after about 4 hours.
Foods that do not contain as much liquid, such as herbs, leafy vegetables, chopped foods, etc.,
dry more quickly and may need to be checked after about 2 hours.
Generally, it's better for food to be slightly dry than for it to retain too much moisture. Food
that's too moist is more likely to spoil. However, foods that are slightly overdried are still usable,
even if they're a bit brittle or dark (e.g., for soups or cakes). They may require a little more water
during cooking, but this doesn't affect the flavor or quality.
Temperature and drying time
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