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44 FR
7. Tableaux des aliments
Les indications des temps de séchage dans les tableaux suivants sont des valeurs de réfé-
rence. Les temps réels dépendent de la qualité des aliments (sorte, fraîcheur, maturation) et
de l'épaisseur des morceaux.
C'est pourquoi il vous est conseillé de contrôler le résultat à l'aide d'un contrôle au toucher
(contrôle de séchage). Vous trouverez dans la dernière colonne du tableau l'état auquel de-
vrait ressembler le produit séché fini. Le cas échéant, réduisez ou rallongez le temps de cuis-
son.
7.1 Fruits
Aliment à
sécher
Préparation
(Valeurs de
référence)
Température
de séchage
Temps de sé-
chage en heures
(Valeurs de
référence)
Contrôle de
séchage
Ananas Tranches : 8 mm 70 °C 10 - 12 bien souples
Pommes Tranches : 8 mm /
Lamelles : 15 mm 70 °C 8 - 10 bien souples
Abricots coupées en deux,
peau vers le bas 70 °C 10 - 12 souples
Bananes
Tranches : 2 - 3 mm
70 °C 8 - 10 croquantes
Poires Tranches : 3 mm 70 °C 8 - 10 souples
coupées en deux 70 °C 14 - 18 souples
Fraises coupées en deux
ou entières 70 °C 8 - 10 dures
Figues coupées en deux 70 °C 8 - 10 sèches
Cerises entières, sans
noyau 70 °C 10 - 12 consistance sem-
blable à du cuir
Prunes coupées en deux,
peau vers le bas 70 °C 10 - 12 souples
Raisins coupées en deux,
peau vers le bas 70 °C 12 - 14 bien souples
__339022_1910_Doerrautomat_B8.book Seite 44 Mittwoch, 15. Januar 2020 1:48 13
46


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