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11.20 Stérilisation
Utilisez toujours des bocaux à stériliser
de dimensions identiques, disponibles
dans le commerce.
N'utilisez pas de bocaux à couvercles à
visser ou à baïonnette, ni de boîtes
métalliques.
Utilisez le premier niveau de la grille.
Ne mettez pas plus de six bocaux à
conserves d'un litre sur le plateau de
cuisson.
Remplissez les bocaux au même niveau
et enclenchez le système de fermeture.
Les bocaux ne doivent pas se toucher.
Mettez environ 1/2 litre d'eau dans le
plateau de cuisson pour humidifier le
four.
Lorsque le liquide contenu dans les pots
commence à frémir (au bout d'environ 35
à 60 minutes pour des pots d'un litre),
éteignez le four ou réduisez la
température à 100 °C (reportez-vous au
tableau).
Réglez la température sur 160 - 170 °C.
BAIES
(min)
Cuisson jusqu'à ce
que la prépara-
tion commence à
frémir
Fraises / Myrtilles /
Framboises / Gro-
seilles mûres
35 - 45
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
11.21 Séchage - 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.
FRANÇAIS
43
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