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Rommelsbacher DA1000 Manual

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Plums Wash and remove stones. Cut into 2 pieces.
Place with the cut side facing upwards.
60 °C – 65 °C 8 – 14 hours
Fruit leather 400 g strawberries + 1 banana + icing sugar
as required.
Remove the leaves from the strawberries, peel
the banana, purée everything together with
the sugar and spread on baking paper (the
quantity stated above is sufficient for 2 trays).
60 °C 4 – 5 hours
Vegetables Pretreatment Temperature Time
Carrots Peel and cut into sticks (approx. 5 – 7 mm
thick) or slices (2 – 5 mm thick).
55 °C – 60 °C 4 – 6 hours
Celery Wash and cut into slices or strips. 50 °C – 60 °C 4 – 8 hours
Courgettes Wash, peel if necessary and cut into slices or
strips.
50 °C – 55 °C 6 – 10 hours
Mushrooms Wash or clean. Cut into strips (approx. 5 – 10
mm thick).
Tip: for small pieces of mushrooms use the
additional drying grid.
50 °C – 60 °C 4 – 8 hours
Soup vegetables 2 parts carrots + 1 part celery + 1 part leek.
Prepare vegetables (wash, peel if necessary)
Grate carrots and celery coarsely, cut leek into
slices (approx. 1 cm thick).
60 °C 8 – 12 hours
Tomatoes Wash, remove seeds and cut into pieces
(5 – 10 mm thick).
50 °C 4 – 5 hours
Herbs Pretreatment Temperature Time
Basil
Stinging nettle
Tarragon
Marjoram
Oregano
Parsley
Thyme
Wash, pat dry and chop if necessary.
Tip: For the herbs, use the drying grid
additionally.
40 °C 2 – 4 hours
… 30


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