Manual Severin OD 2940 (page 27 of 50) (English, German, Dutch, Danish, French, Italian, Polish, Swedish, Spanish, Finnish)

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Tiderne i skemaet herunder er gennemsnitstider for tørring, der varierer afhængigt af størrelse,

konsistens og mængde.

Fødevarer der Forberedelse Mængde Tørretid Konsistens Restvægt i % af

kan tørres pr rist i timer efter tørring den oprindelige

vægt

Ananas skrælles, skæres i ca. 8 mm skiver 500 g 12-13 meget fleksibel 25-30%

Æbler stykker på ca. 15 mm tykkelse, eller 600 g 7 meget fleksibel 10-15%

skæres i ca. 8 mm skiver 6-7

Abrikoser halveres, placeres med skærefladen opad 500 g 11-13 fleksibel 20%

Bananer skrælles, halveres eller skæres i kvarte 600 g 9-13 fleksibel 20-25%

Basilikum, Sar, tørres hel eller småtskåret. Skylles, - 1.5-2.5 sprød -

Dild, Estragon, placeres på sugende papir og

Persille, lufttørres først

Rosmarin,

Salvie, Purløg

Pærer hele, ( men må så først koges møre 800 g 25 fleksibel 20-25%

inden tørring).

halve, placeres med skærefladen opad 600 g 16 fleksibel

skæres i ca. 8 mm skiver 500 g 7 fleksibel

Bønner kog bønnerne hele indtil de er møre 400 g 6-7 sprød 15%

inden tørring

Ærter bælges, blancheres kortvarigt 400 g 10 hård 25%

Jordbær halve, eller hele bær 250 g 10-16 fleksibel 20%

500 g

Agurk skal ikke skrælles; skæres i ca. 1 cm 400 g 8 hård 15%

tykke skiver

Gulerødder skrælles, skæres i ca. 8 mm skiver 400 g 7 hård 15%

Kirsebær tørres hele 500 g 11-13 læderagtig 25-30%

Porrer halveres på langs, skæres i 6-8 cm 500 g 8 sprød 20%

lange stykker, blancheres

Chili/ grøn peber skæres i strimler, ca. 8 mm brede 400 g 9 fleksibel 20%

Svampe renses omhyggeligt; lad mindre svampe - 3-4 gummiagtig -

være hele, skær større svampe i strimler

Bladselleri fjern de yderste lag, skæres i 400 g 7 hård 15%

ca. 8 mm skiver, blancheres

Suppeurter snit gulerødder, selleri, porre, kålrabi, 300 g 6-7 gummiagtig 10-15%

kål i tynde skiver, blancheres

Tomater halveres, placeres med skærefladen 400g 10 fleksibel 15%

opad, eller

skæres i ca. 6 mm skiver 300g 8-9 hård 10%

Vindruer halveres, placeres med skærefladen opad 500 g 13 meget fleksibel 20%

Squash skal ikke skrælles, skæres i ca. 8 mm skiver 400 g 8 fleksibel 15%

Blommer halveres, placeres med skærefladen opad 500 g 11-13 fleksibel 20%

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Severin OD 2940 Manual

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