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Temps de séchage conseillés
Herbes : 40 °C
Feuilles de chou : 45-50 °C
Pain : 40-50 °C
Yaourt : 45-50 °C
Légumes : 50-55 °C
Fruits : 50-60 °C
Viande, poisson : 65-70 °C
Préparation et temps de séchage
Temps de séchage pour les légumes
Aliment Préparation Consistance
après sé-
chage
Temps de
séchage en
heures
Artichaut Couper en lamelles de 1 cm d’épaisseur. Cuire 10
minutes.
Ferme 6-14
Asperge Couper en morceaux de 2,5 mm d’épaisseur. Ferme 6-14
Haricot vert Couper en petits morceaux et cuire jusquà ce qu’il
devienne translucide.
Ferme 6-26
Betterave rouge Cuire et laisser refroidir. Couper les racines et
enlever le cœur. Couper en rondelles.
Ferme 8-26
Chou de Bruxelles Enlever le cœur. Couper en deux dans le sens de la
longueur.
Croustillant 8-30
Brocoli Couper en petits morceaux et cuire 3-5 minutes à
la vapeur.
Ferme 6-20
Chou Retirer le cœur et couper en lamelles de 1 cm de
large.
Souple 6-14
Carotte Cuire jusquà ce quelle devienne molle. Couper en
rondelles.
Souple 6-12
Chou-fleur Cuire jusquà ce qu’il devienne mou. Puis couper. Souple 6-16
Céleri Couper en morceaux de 0,5 cm d’épaisseur. Ferme 6-14
Ciboulette Hacher. Ferme 6-10
Concombre Couper en tranches de 1 cm d’épaisseur. Souple 6-18
Aubergine Couper en tranches de 0,5-1 cm d’épaisseur. Ferme 6-18
Ail Retirer la peau et couper en tranches Ferme 6-16
Piment Déshydrater le piment entier. Souple 6-14
Champignon Couper en tranches ou déshydrater en entier. Souple 6-14
Oignon Couper en fines rondelles. Ferme 8-14
Petits pois Blanchir 3-5 minutes avant de sécher. Ferme 8-14
Poivron Couper en anneaux de 0,5 cm d’épaisseur,
épépiner.
Ferme 4-14
22


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