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Dörr-Tabelle
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KUNDENDIENST
info@zeitlos-vertrieb.de
CH
00800-09348567
CH
Dörrgut
Vorbereitung
Temperatur
(in C°)
Dörrzeit
(in Stunden)
Konsistenz
Frischgewicht
(in g)
Gewicht nach Dörr-
vorgang (in g)
Kräuter Waschen, gut abtropfen las-
sen und in einen Teebeutel
füllen.
30 – 40 3 brüchig
Lauch
Halbieren, in 6 – 8 cm lange
Stücke schneiden, blanchie-
ren und gut abtropfen lassen.
70 8 brüchig 500 100
Man-
darinen
Schälen und in Spalten auf
das Blech geben.
70 12 biegsam 600 200
Marillen Halbieren und mit der
Schnittfläche nach unten auf
das Blech geben.
70 20 biegsam 400 85
Paprika In Streifen schneiden. 50 – 60 9 biegsam 400 85
Pfefferoni In Streifen schneiden. 50 – 60 9 biegsam 500 100
Pilze Gut reinigen und längs in
Scheiben schneiden.
50 4 zäh
Sellerie Schälen, in ca. 3 mm dicke
Scheiben schneiden,
blanchie ren und gut abtrop-
fen lassen.
70 8 hart 400 60
Tomaten Waschen, in ca. 6 mm dicke
Scheiben schneiden, gut ab-
tropfen lassen.
70 8 hart 600 85
Trauben Halbieren und mit der
Schnittfläche nach unten auf
das Blech geben.
70 16 lederar-
tig
500 200
Zucchini Ungeschält; in ca. 3 mm dicke
Scheiben schneiden.
50 – 60 6 hart 400 60
Zwetsch-
gen
/
Pflaumen
Halbieren und mit der
Schnittfläche nach unten auf
das Blech geben.
70 20 biegsam 500 120
16


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