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Te drogen
levensmiddelen
Voorbereiding
Temperatuur
(in °C)
Droogtijd
(in uren)
Consistentie
Versgewicht
(in g)
Gewicht na het
drogen (in g)
Ananas Schillen en in kleine stukken snijden. 70 15 buigbaar 600 150
Appels Schillen en in ca. 3mm-dikke plakken snijden. 70 16 buigbaar 600 95
Bananen Schillen en in ca. 3mm-dikke plakken snijden. 70 10
knappe-
rig
500 150
Peren Schillen en in ca. 3mm-dikke plakken snijden. 70 70 buigbaar 600 140
Bonen
Hele bonen koken tot ze zacht zijn en goed
laten uitlekken.
50 6 broos 400 60
Erwten Doppen, blancheren en goed laten uitlekken. 50 9 hard 400 90
Aardbeien Halveren of in ca. 8mm-dikke reepjes snijden. 70 8 hard 500 80
Komkom-
mers
Schillen en in ca. 3mm-dikke plakken snijden. 50 6 hard 450 21
Wortels
Schoonmaken en in ca. 3mm-dikke plakken
snijden.
70 6 hard 450 70
Kersen Ontpitten en heel laten. 70 15
leerachtig
500 140
Kruiden
Wassen, goed laten uitlekken en in een thee-
zakje doen.
30-40
3 broos - -
Look
Halveren, in 6-8cm-lange stukken snijden,
blancheren en goed laten uitlekken.
70 8 broos 500 100
Mandarijnen Schillen en in schijes op de plaat leggen. 70 12 buigbaar 600 200
Abrikozen
Halveren en met de gesneden kant naar
beneden op de plaat leggen.
70 20 buigbaar 400 85
Paprika In repen snijden.
50-60
9 buigbaar 400 85
Chilipeper In repen snijden.
50-60
9 buigbaar 500 100
Champig-
nons
Goed wassen en over de lengte in plakken
snijden.
50 4 taai - -
Selderij
Schillen, in ca. 3mm-dikke plakken snijden,
blancheren en goed laten uitlekken.
70 8 hard 400 60
Tomaten
Wassen, in ca. 6mm-dikke plakken snijden,
goed laten uitlekken.
70 8 hard 600 85
Druiven
Halveren en met de gesneden kant naar
beneden op de plaat leggen.
70 16
leerachtig
500 200
Courgette Ongeschild in ca. 3mm-dikke plakken snijden.
50-60
6 hard 400 60
Kwetsen/
pruimen
Halveren en met de gesneden kant naar
beneden op de plaat leggen.
70 20 buigbaar 500 120
14


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