Drying Time Chart - Stöckli dorrex Bedienungsanweisung

Dry fruit at 70° C
Produce, method and quantity: All fruit should be dried at 70° C.
Remove core, stalks and stones or pips (except for cherries).
Do not peel. To prevent discolouration, brush with lemon juice
before drying.
The temperatures and drying times shown are recommended
values. Drying times may vary considerably according to
the size of the pieces dried and their water content.
Produce Preparation
Apples ca. 15 mm thick wedges
ca. 8 mm thick slices
Apricots halved, cut side to face upwards
Bananas peeled and halved lengthways, cut in
quarters
Cherries whole, pitted
Figs halved, cut side to face upwards
Grapes halved, cut side to face upwards
Pears halved, cut side to face upwards
ca. 8 mm thick slices
Pineapples peeled, ca. 8 mm thick slices
Plums halved, cut side to face upwards
Strawberries halved or whole
Dry herbs at 40° C
The drying times quoted are recommended values only.
Drying time may vary according to the type of herbs selected.
Note: herbs should only be crushed immediately before use.
Produce
Basil, chives, dill, parsley,
rosemary, sage, savory,
tarragon
60
Drying time
in hours ca.
6–10
6–8
10–18
8–12
10–18
10–12
12–15
15–30
6–10
10–12
10–18
9–15
Preparation
dry whole or chopped.
Wash, arrange on gauze and dry
Dryness Approx.
test amount
per tray
very pliable 600 g
pliable 500 g
pliable 600 g
leathery 500 g
dry 600 g
very pliable 500 g
pliable 600 g
pliable 500 g
very pliable 500 g
pliable 500 g
pliable 250 g
500 g
Drying time in hours
3–7
Weight when Temp.
dried in % of ° C
initial weight
10–15% 70°
20% 70°
20–25% 70°
25–30% 70°
20% 50°
20% 70°
20–25% 70°
25–30% 70°
20% 70°
20% 70°
Dryness Temp.
test ° C
brittle 40°