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Fersken, I skiver 70°C 16 – 18 timer
Siden med
skræl vendes
nedad.
Appelsin, i skiver 3 – 5 mm 65°C 6 – 8 timer
Citron, i skiver 3 – 5mm 65°C 6 – 8 timer
Banan, i skiver 3mm 70°C 10 – 12 timer
Grøntsager
Temperatur Tid Info
Zucchini, I skiver 3 – 5mm 65°C 6 – 8 timer
Græskar, I strimler 3 – 5mm 65°C 6 – 8 timer
Peberfrugt, I strimler 3 – 5mm 65°C 6 – 8 timer
Tomater, I skiver 3 – 5mm 65°C 6 – 8 timer
g, I skiver 3 – 5mm 60°C 6 – 8 timer
Porre, I skiver 10mm 70°C 3 – 4 timer
Gulerødder, I skiver 5mm 70°C 4 – 5 timer
Knoldselleri, terninger 5mm 70°C 5 – 6 timer
Champignon, I skiver 5 – 6mm 55°C 6 – 8 timer
Resultatet afhænger af skivernes tykkelse (Bør være mellem 3 og 5 mm) og
af fødevarens fugtighed.
De angivne temperaturer og tider er omtrentlige værdier og kan ændre sig bety-
delig i nogle tilfælde.
Tilstanden på de tørrede fødevarer, bør være som følgende :
o Urter/blomster = sprød
o Frugt = Fleksible
o Grøntsager = Fleksible/sprød
38


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