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Fruits à noyau
Plat Température (°F) Cuisson jusqu'à ce
que la préparation
commence à frémir
(min)
Continuez la cuis-
son à 220 °F
(100 °C) (min)
Poires / Coings /
Prunes
320 - 340 35 - 45 10 - 15
Légumes
Plat Température (°F) Cuisson jusqu'à ce
que la préparation
commence à frémir
(min)
Continuez la cuis-
son à 220 °F
(100 °C) (min)
Carottes
1)
320 - 340 50 - 60 5 - 10
Concombres 320 - 340 50 - 60 -
Mixed pickles (Bou-
quet croquant de lé-
gumes)
320 - 340 50 - 60 5 - 10
Chou-rave / Petits
pois / Asperges
320 - 340 50 - 60 15 - 20
1)
Laissez reposer dans le four après qu'il soit éteint.
11.16 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.
Légumes
Plat Température
(°F)
Durée (h) Positions des grilles
1 position 2 positions
Haricots 140 - 160 6 - 8 3 1 / 4
Poivrons 140 - 160 5 - 6 3 1 / 4
Légumes pour
potage
140 - 160 5 - 6 3 1 / 4
Champignons 120 - 140 6 - 8 3 1 / 4
Fines herbes 100 - 120 2 - 3 3 1 / 4
FRANÇAIS 35
35


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