Werbung
Drying Times
Spice plants on the herb rack
Dry for 4 - 6 hours at 60 ° C on the herb rack
Basil, savory, nettle, tarragon, lovage, marjoram, oregano, parsley, sage, thyme
and similar
Blossoms
Elderflowers
Lavender
Chamomile
Marigolds
Fruit (remove core, core and stalks)
Apple slices (2 - 4 mm)
Sliced pears (2 - 4 mm)
Cherries pitted/halved
Pitted/quartered apricots
Pitted/quartered plums
Pitted/quartered peaches
Sliced oranges (3 mm)
Sliced lemons (3 mm)
Bananas (3 mm cut lengthwise)
Vegetables
Zucchini slices (3 - 4 mm)
Pumpkin in strips (3 - 4 mm)
Peppers in strips (3 - 4 mm)
Sliced tomatoes (3 - 4 mm)
Sliced onions (5 mm)
Leek slices (10 mm)
Sliced carrots (5 mm)
Celery in cubes (5 mm)
Sliced mushrooms (5-6 mm)
The result depends on the slice thickness (should be between 2 and 4 mm) and
the moisture in the food. The temperatures and times given are guide values and
can change considerably in some cases.
The dry state after the specified time is:
Herbs / blossoms = brittle Fruit = flexible Vegetables = flexible to brittle
60°C 4 – 6 hours
60°C 4 – 6 hours
60°C 4 – 6 hours
60°C 4 – 6 Std.
70°C 8 - 10 hours
70°C 5 - 6 hours
65°C 14 – 16 hours
70°C 14 – 15 hrs. Skin side down
70°C 14 – 16 hrs. Skin side down
70°C 16 – 18 hrs. Skin side down
65°C 6 - 8 hours
65°C 6 - 8 hours
70°C 10 – 12 hours
65°C 6 - 8 hours
65°C 6 - 8 hours
65°C 6 - 8 hours
65°C 6 - 8 hrs.
60°C 6 – 8 hrs
70°C 3 – 4 hours
70°C 4 – 5 hours
70°C 5 – 6 hours
55°C 6 – 8 hours cleaned
13
Werbung
