Manual Arendo 303529 (page 26 of 72) (English, German, French, Italian, Spanish)

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26 English

2. To improve taste and appearance (no brown spots), we recom-

mend that you briey dip all food items to be dried in a glass of

apple or lemon juice, depending on your preference.

Fruit Table (Recommended temperature: about 50-60°C)

Temperature and me indicated may vary

Vegetables

Place the prepared vegetables in boiling water for 3-5 minutes. Then

drain o the water and place the vegetables in a bowl.

Fruit

Preparaon Standard

drying

Time

(Approximate)

Apple

Remove seeds, cut and/or peel,

about 8 mm thick

Elasc 5-6 hours

Almonds

Remove seeds, cut in half or

sliced

Elasc 12-38 hours

Banana Peeled, 3-4 mm pieces Crispy 8-38 hours

Cherry Remove seeds (if desired) Chewy 8-34 hours

Cranberry

Sliced or whole Elasc 6-26 hours

Fig Remove seeds, cut Chewy 6-26 hours

Grape Whole Elasc 8-72 hours

Nectarine Remove seeds, sliced Elasc 8-26 hours

Orange

peel

Cut into strips Elasc 8-16 hours

Peach

Remove seeds, cut into half or

quarter

Elasc 10-34 hours

Pear

peeled, cut into slices, about 8

mm thick

Elasc 8-30 hours

Plum Cut, halved Elasc 11-13 hours

Strawber-

ries

Cut, halved Elasc 10-16 hours

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Arendo 303529 Manual

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