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FRUITS À NOYAU
(min)
Cuisson jus-
qu'à ce que
la prépara-
tion com-
mence à
frémir
(min)
Continuez
la cuisson à
100 °C
Pêches / Co-
ings / Prunes
35 - 45 10 - 15
LÉGUMES
(min)
Cuisson jus-
qu'à ce que
la prépara-
tion com-
mence à
frémir
(min)
Continuez
la cuisson à
100 °C
Carottes 50 - 60 5 - 10
Concombres 50 - 60 -
Bouquet cro-
quant de lé-
gumes
50 - 60 5 - 10
Chou-rave /
Petits pois /
Asperges
50 - 60 15 - 20
10.18 Déshydratation -
Chaleur tournante
Utilisez des plaques recouvertes de
papier sulfurisé.
Pour obtenir un meilleur résultat, arrêtez
le four à la moitié de la durée de
déshydratation, ouvrez la porte et laissez
refroidir pendant une nuit pour terminer
le séchage.
Pour une plaque, utilisez le troisième
niveau de la grille.
Pour deux plaques, utilisez les premier et
quatrième niveaux de la grille.
LÉGUMES
(°C) (h)
Haricots 60 - 70 6 - 8
Poivrons 60 - 70 5 - 6
Légumes pour po-
tage
60 - 70 5 - 6
Champignons 50 - 60 6 - 8
Fines herbes 40 - 50 2 - 3
Réglez la température sur 60 - 70 °C.
FRUITS
(h)
Prunes 8 - 10
Abricots 8 - 10
Pommes, lamelles 6 - 8
Poire 6 - 9
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