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Sorte Wassergehalt in % Vorbehandlung in Zitronen- Dörrstufe Dörrzeit Eintragungen der
in frischem Zustand bzw. Vorbemerkungen wasser tauchen in Std. ca. selbst erprobten Dörrzeit
Äpfel 84 großzügig entkernen, Scheiben ja 3 4-8
(8-10 mm dick) oder Ringe schneiden
Aprikosen 85 halbieren oder vierteln ja 3 (2) 8-12
Ananas 86 schälen, Scheiben schneiden 3 (2) 8-12
Bananen 65 gut reif, Scheiben oder Streifen 3 5-8
schneiden
Beeren 88 außer Heidelbeeren sind Beeren 3 4-6
wegen der Kerne nur in Kombination
mit anderen Früchten brauchbar
Birnen 83 großzügig entkernen, halbieren ja 3 (2) 6-12
oder Scheiben schneiden
Datteln 23 gut reif 3 4-6
Erdbeeren 90 halbieren, kleine ungeteilt ja 3 (2) 6-12
Feigen 78 halbiert 3 4-6
Heidelbeeren 83 ganz 3 4-6
Kirschen 82 mit Stein, ungeteilt 3 8-12
Melonen 81 schälen, entkernen, Scheiben 3 8-12
schneiden
Pfirsich 89 gut reif ja 3 (2) 8-12
Pflaumen 81 halbieren und entsteinen, jedoch 3 8-14
Zwetschgen 87 auch mit Stein und ungeteilt möglich
Weintrauben 81 anschneiden, möglichst kernlose Sorte 3 8-14
Citrusfrüchte ... Schnitze, Schalen in Streifen für 3 (2) 8-10
Aromazwecke
7


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