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FRANÇAIS
CONSEILS POUR DE MEILLEURS RÉSULTATS - DÉSHYDRATATION
ALIMENT PRÉPARATION
TEMPS
APPROXIMATIF
(en heures)
ASPECT APRÈS
DÉSHYDRATATION
Pommes Couper en tranches de 5 mm
et plonger dans ¼ tasse de jus
de citron + 2 tasses d’eau.
11-15 Légèrement souple.
Bananes Couper en tranches de 5 mm
et plonger dans ¼ tasse de jus
de citron + 2 tasses d’eau.
10-15 Mou, souple.
Cerises Rincer et sécher. Dénoyauter. 10-15 Souple,
caoutchouteux, mou.
Épluchures et
tranches
d’orange
Peler et couper en tranches
de 5 mm.
Épluchures : 2-4
Tranches : 12-16
Épluchures : sèches
et friables.
Tranches : peau
sèche et friable, fruit
légèrement mou.
Rondelles
d’ananas
Sécher. En conserve : 9-13
Frais : 8-12
Mou et souple.
Fraises Rincer et sécher. Couper en
tranches de 1 cm. Placer la partie
extérieure sur la grille.
12-17 Sec, friable.
Poivrons rouges Rincer et sécher. Enlever les pépins,
couper grossièrement en morceau
de 2,5 cm environ.
16-20 Caoutchouteux, sans
humidité à l’intérieur.
Champignons Rincer et sécher. Retirer les pieds.
Couper en tranches de 2 mm.
7-12 Dur et caoutchouteux,
sec.
Tomates Rincer, vider et sécher. Couper
en tranches de 2 mm.
16-23 Sec, de couleur rouge
brique.
Origan, sauge,
persil, fenouil
Rincer et sécher. 3-5 Croquant et friable.
Basilic Utiliser les feuilles de basilic situées
à 8-10 cm de la pointe. Rincer,
égoutter et sécher délicatement en
tamponnant.
3-5 Croquant et friable.
53


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