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B_Luxus_d.doc 25.07.2002 08:40 Seite 31 von gesamt 52
Dörren
Nur gesundes, reifes Obst und Gemüse verwenden.
Die sauberen, geschnittenen und evtl. blanchierten Früchte, Gemüse, Pilze
oder Kräuter auf dem mit Backpapier belegten Gitterrost, oder auf den
Kuchenblechen auslegen.
Mit Heissluft können bis zu ein Gitterrost und zwei Kuchenbleche gleichzeitig
verwendet werden.
Durch das Einklemmen einer Kelle oder etwas ähnlichem die Backofentür
etwa 2 cm weit geöffnet lassen.
Wird das Dörrgut in regelmässigen Abständen gewendet, verkürzt sich die
Trocknungszeit.
Auf-
lage
Vor-
heizen
Heiz-
art
Temp.
°C
Dauer
Std.
Äpfel
mit oder ohne Schale, in Schnitze oder
Ringe geschnitten
1, 3, 5 nein 70 12–13
Pilze
in ca. 2 mm dicke Scheiben
geschnitten
1, 3, 5 nein 50–60 4–5
Kräuter 1, 3, 5 nein 50–60 1–1½
31


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