Tauro Essiccatori BIOSEC B5 Benutzerhandbuch Seite 36

WHAT TO DRY?
Below you can find some ideas on what products can be dried with BIOSEC,
how to prepare them and possible uses. The programs suggested in the ta-
ble serve as a guide to give an approximate idea for effective use of your
dryer. For all products not described in the table, please consult the online
manual at: www.tauroessiccatori.com/manuale-biosec/
PRODUCT
APRICOTS
PINEAPPLE
ORANGES
BANANAS
PERSIMMON
SAVOY
CABBAGE
36
PREPARATION
Halved and pitted. May
tend to go brown with very
ripe fruits, although taste
will not be compromised.
Peel and chop into slices
6–8 mm thick. Turn
occasionally so that they
don't stick to the bottom.
Contains a lot of water,
so it takes a long time to
dry, with excellent results
in terms of intensity of
fragrance and aroma.
Not over-ripe,
cut into approx. 5 mm
slices.
They tend to stick to the
bottom of the basket.
Sliced or chopped. They
easily stick to the bottom
as well as together. They
tend to go brown but
retain an intense flavour.
They stay soft and slightly
sticky because they are
high in sugar.
Thinly sliced (5–6 mm).
"Apple" persimmons are
excellent, sweet even
when still not ripened. Dry
also the other types of
persimmons before they
become tender. They
lose their characteristic
astringency. If too ripe,
blend and dry as a purée.
Slice and arrange,
doesn't need any special
treatment.
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TIME
Can be consumed
as they are, or used to
prepare sweet foods or
on platters or in baskets.
To be consumed as they
are,
also in fruit salads and
platters.
Perfect for decorating
sweet dishes and artistic
creations,
especially Christmas
foods, ground into a
powder like flour or mixed
and dried in wafers for
snacks, rolls and desserts.
Excellent eaten as
they are, or for snacks.
Concentrated taste and
texture that children
particular enjoy.
Great when eaten as they
are and also in various
platters. They retain a nice
colour. If blended into a
purée, perfect for snacks
and sweets.
Especially in soups and
stews and other dishes
after rehydrating.
TAKEN AND
PROGRAM
t4/t5
48–60 h
depending on size
t5
24 h
P4
18–24 h
P1
18–24 h
P2
P1
16–20 h