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- 59 -
жарить.
- Рекомендуется варить или готовить рыбу до начала сушки (готовить около 20 минут при
температуре 200°С).
- Контейнеры для хранения сушеных продуктов должны быть чистыми и сухими.
- Для лучшей сохранности сухофруктов используйте стеклянные контейнеры с металличе-
скими крышками, поместите их в темное и сухое место при температуре 5-20°С.
- В течение первой недели после высыхания проверяйте наличие влаги в контейнере. Если
продукты не высохли должным образом, выполните новый цикл сушки.
ВРЕМЯ СУШКИ
Время высыхания, указанное ниже, является ориентировочным и зависит от личных потреб-
ностей:
Продукт Состояние после
сушки
Прододжительность
сушки (часы)
Абрикос Мягкий 13-28
Апельсиновая корка Хрупкий 6-16
Банан Хрустящий 8-38
Виноград Мягкий 8-26
Груша Мягкий 8-30
Брусника Мягкий 6-26
Персик Мягкий 6-26
Яблоко Мягкий 4-6
Артишок Хрупкий 5-13
Баклажан Хрупкий 6-18
Брокколи Хрупкий 6-20
Грибы Твердый 6-14
Зеленые бобы Хрупкий 8-26
Цуккини Хрупкий 6-18
Капуста Твердый 6-14
Брюссельская капуста Хрустящий 8-30
Цветная капуста Твердый 6-16
Картофель Хрустящий 8-30
Лук Хрустящий 8-14
Морковь Хрустящий 8-14
Огурцы Твердый 6-18
Перец Хрустящий 4-14
61


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