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CONSIGLI PER OTTENERE I MIGLIORI RISULTATI – DISIDRATAZIONE
CIBO PREPARAZIONE
TEMPO
APPROSSIMATIVO
(ORE)
PRONTO QUANDO…
Mele Tagliare a fette da 5mm ed
immergere in ¼ di tazza di succo di
limone + 2 tazze di acqua
11-15 Leggermente morbide
Banane Tagliare a fette da 5mm ed
immergere in ¼ di tazza di succo di
limone + 2 tazze di acqua
10-15 Soffici, morbide
Ciliegie Lavare e asciugare con telo
assorbente. Togliere i noccioli
10-15 morbide, avvizzite,
gommose
Scorze e fette
di arance
Sbucciare e tagliare in fette da 5mm Scorze:2-4
Fette: 12-16
Scorza d’arancia:
secca e friabile.
Fette d’arancia: le
bucce sono secche e
friabili, il frutto è
leggermente morbido
Anelli d’ananas Asciugare con telo assorbente In scatola: 9-13
Freschi: 8-12
Soffici e morbidi
Fragole Lavare e asciugare con telo
assorbente. Tagliare in fette da 1cm.
Appoggiare la parte esterna sulla
griglia
12-17 Secche, friabili
Peperoni rossi Lavare e asciugare con telo
assorbente. Togliere i gambi, tagliare
grossolanamente in pezzi di circa
2,5cm
16-20 Avvizziti senza umidità
all’interno
Funghi Lavare e asciugare con telo
assorbente. Togliere l’estremità dei
gambi. Tagliare in fette da 2mm
7-12 Stopposi e avvizziti,
secchi
Pomodori Lavare, scolare bene e asciugare
con telo assorbente. Tagliare in fette
da 2mm.
16-23 Secchi, di colore
rosso mattone
Origano, salvia,
prezzemolo,
timo, finocchio
Lavare e asciugare con carta
assorbente
3-5 Croccanti e friabili
Basilico Usare le foglie di basilico a 8 – 10
cm dalla cima. Spruzzare con acqua,
togliere l’umidità e tamponare
3-5 Croccante e friabile
16


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