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12 • Françai
s
Le
f
our demeure en circuit
p
endant 48 heures avant de se mettre
a
utomatiquement hors circuit.
M
odes
f
our
Figure 13 : déshydratation
Tableau 6: déshydratation
Déshydratatio
n
La déshydratation sèche les aliments avec la chaleu
r
d’un troisi
è
me
é
l
é
ment situ
é
derri
è
re la paroi arri
è
re
du four. La chaleur est circulée dans le four
p
ar le
venti
l
ateur
.
La d
é
shydratation est utilis
é
e pour s
é
cher et/ou
préserver les aliments tels fruits, légumes et fi nes
herbes. Ce mode
g
arde une basse température
optimale (120
à
160 °F) tout en circulant l’air chaud
p
our enlever lentement l’humidité.
Pour de meilleurs résultat
s
• S
é
cher les fi nes herbes
à
120 °F et la
p
lu
p
art des
f
ruits et légumes à 140 °F. (Voir le tableau de
déshydratation pour des exemples.
)
Les temps de s
é
chage varient selon la quantit
é
d’humidité et de sucre contenue dans les aliments
,
l
a dimension, la quantité séchée et l’humidité dans
l
’air. V
é
rifi er au temps de s
é
chage minimum
.
Plusieurs grilles peuvent être utilisées
simultanément. Communiquer avec le marchand
Fagor pour des grilles de séchage.
Traiter les fruits avec des antiox
y
dants
p
our évite
r
l
a décoloration
.
Consulter un livre sur la conservation d’aliments,
bibliothè
q
ue, etc.
p
our de l’information
a
dd
itionne
ll
e.
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C60T266A4 12/1/06 16:51 Página 34
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