G21 Paradiso small Handbuch Seite 7

Drying of fruits
Tip: Before drying fruits it is recommended to squeeze some fruits and put the pieces which you
want to dry into the juice for about two hours.
If you do not have a powerful blender, juicer or grinder, you can use a substitute such as fruit juice
from the store (in case of drying apples use apple juice, in case of drying pears, use pear juice, etc.)
Product
Apricot
Orange peel
Pineapple
Banana
Raisins
Cherries
Pear
Figs
Cranberries
Peach
Apple
Note: These procedures are only recommendations, the time values in the table are approximate
and may vary.
Drying of vegetables and other foods
Tip: Vegetables such as cauliflower, broccoli, green beans, asparagus and potatoes are reco-
mmended to boil for about 2 - 5 minutes prior to drying. With some types of vegetables it is reco-
mmended to wash in water with lemon juice.
Product
Artichokes
Eggplant
Broccoli
Mushrooms
Green beans
Pumpkin
Cabbage
Brussels sprouts
Cauliflower
Potatoes
Preparation
Cut and enucleate.
Cut into long strips.
Slice and peel the skin off.
Peel and slice to 3 - 4 mm slices.
No need to slice the grapes.
Enucleate.
Cut into slices and peel the skin off.
Slice.
No need to slice.
Slice into 2 halves and enucleate.
Cut into several pieces, enucleate
and peel the skin off.
Preparation
Cut into slices (3 – 4 mm).
Peel and slice into strips (6 – 12 mm).
Cut.
Cut bigger ones in pieces, smaller.
Cut.
Cut into pieces (approx. 6 mm).
Peel and slice into pieces
(approx. 3 mm).
Cut along the stem into 2 pieces.
Cut into pieces.
Slice.
State after
Time (hours)
drying
Soft 13 – 28
Crispy 6 – 16
Soft 6 – 36
Crunchy 8 - 38
Soft 8 – 26
Soft 8 – 26
Soft 8 – 30
Hard 6 – 26
Soft 6 – 26
Soft 6 – 26
Soft 4 – 8
State after
Time (hours)
drying
Crispy 15 - 13
Crispy 6 - 18
Crispy 6 - 20
Hard 6 - 14
Crispy 8 - 26
Crispy 6 - 18
Hard 6 - 14
Crunchy 8 - 30
Hard 6 - 16
Crunchy 8 - 30