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2. Pour une meilleure saveur et un aspect plus fascinant (pas de
points marrons), nous vous recommandons de tremper tous les
alimentés à sécher selon leur diérentes saveurs dans un verre
de jus de citron ou de pompe.
Tableau des fruits (température recommandée : environ : 50-60°C)
La température et l'heure indiquée peuvent être varier
Légumes
Placer les légumes préparés dans de l'eau bouillante pendant 3 à 5
minutes. Égouer ensuite l'eau et mere les légumes dans un bol.
Fruit
Préparaon Séchage
standard
Temps
(approximaf)
Pomme
Dénoyauter, couper et/ou peler,
épaisseur de 8 mm env.
extensible 5-6 heures
Amande
Dénoyauter, couper de moié ou
en rondelles
extensible 12-38 heures
Banane Pelé, en morceaux de 3-4 mm Crousllant 8-38 heures
Cerise Dénoyauter (le cas échéant) dur 8-34 heures
Airelle
Découpé ou dans un état stan-
dard
extensible 6-26 heures
Figue Dénoyauter, découpée dur 6-26 heures
Raisin Ener extensible 8-72 heures
Nectarine
Dénoyauter, découpée en ron-
delles
extensible 8-26 heures
Zeste Découpé en tranches extensible 8-16 heures
Pêche
Dénoyauter, découper en moié
ou en 1/4
extensible 10-34 heures
Poire
pelé, découpé en rondelles,
épaisseur de 8 mm environ
extensible 8-30 heures
Prune Découpé, de moié extensible 11-13 heures
Fraises Découpé, de moié extensible 10-16 heures
40


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