Manual Severin OD 2940 (page 45 of 50) (English, German, Dutch, Danish, French, Italian, Polish, Swedish, Spanish, Finnish)

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Время сушки, указанное в приведенной ниже таблице, является приблизительным

и зависит от размера, консистенции и веса загружаемых продуктов.

  -   - 

        

  

Ананас очистить, нарезать ломтиками 500 г 12-13 очень 25-30%

разм. 8 мм мягкая

Яблоки кусочками толщ. 600 г 7 очень 10-15%

5 мм нарезать ломтиками 6-7 мягкая

разм. 8 мм

Абрикосы нарезать половинками, 500 г 11-13 мягкая 20%

положить срезом вверх

Бананы очистить, положить половин- 600 г 9-13 мягкая 20-25%

ками или четвертинками

Базилик, сушить целиком или в нарезку. - 1.5-2.5 хрупкая -

чабер, Положить на впитывающую

укроп, сторону и оставить сушиться

эстрагон,

петрушка,

розма-рин,

шалфей,

лук-резанец

Груши целиком, (но перед сушкой 800 г 25 мягкая 20-25%

варить до размягчения).

половинками, положить срезом 600 г 16 мягкая

вверх

нарезать ломтиками разм. 8 мм 500 г 7 мягкая

Бобы перед сушкой варить целиком 400 г 6-7 хрупкая 15%

до размягчения

Горох очистить от шелухи, 400 г 10 жесткая 25%

бланшировать

Клубника половинкой или целиком 250 г 10-16 мягкая 20%

500 г

Огурец не чистить, нарезать ломтиками 400 г 8 жесткая 15%

разм. 1 см

Морковь очистить, нарезать ломтиками 400 г 7 жесткая 15%

разм. 8 мм

Вишня сушить целиком 500 г 11-13 кожистая 25-30%

Лук-порей положить половинками вниз, 500 г 8 хрупкая 20%

нарезать дольками длиной

6-8 см, бланшировать

Зеленый нарезать узкими дольками 400 г 9 мягкая 20%

перец разм. 8 мм

Грибы тщательно промыть, сушить - 3-4 эластичная -

маленькие грибы целиком, а

большие нарезать полосками

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Severin OD 2940 Manual

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