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7.2 Zelenina
7.3 Ďalšie potraviny
Sušené
potraviny
Príprava
(orientač
hodnoty)
Teplota
sušenia
Čas sušenia v
hodinách (orien-
tačné hodnoty)
Vysušená
vzorka
Fazule celé 70 °C 6 – 8 krehké
Hrášok vylúpaný 50 °C 6 – 8 tvr
Uhorky nelúpané,
Plátky: 10 mm
50 °C 6 – 8 tvrdé
Mrkva lúpaná,
Plátky: 8 mm 70 °C 6 – 8 tvrdá
Cibuľarozpolená,
dlhé kúsky:
6 – 8 cm
70 °C 6 – 10 krehké
Paprika Prúžky:
6 – 8 cm 60 °C 6 – 8 ohybné
Hríby na plátky,
malé hríby v celku 50 °C 4 – 6 tuhé
Zeler lúpaný,
Plátky: 8 mm 70 °C 6 – 10 tvrdý
Paradajky rozpolené 70 °C 12 – 14 ohybné
Plátky: 6 mm 70 °C 7 – 10 tvr
Cuketa nelúpaná,
Plátky: 8 mm 60 °C 6 – 8 tvrdá
Sušené potraviny Príprava
(orientač
hodnoty)
Teplota
sušenia
Čas sušenia v
hodinách (orien-
tačné hodnoty)
Vysušená
vzorka
Bylinky (bazalka,
oregáno, rozmarín,
petržlen, pažítka,
kôpor, estragón atď.)
celé stonky 40 °C 2 – 4 krehké
Mäso na tenké plátky 60 °C 10 – 12
Ryba na tenké plátky 60 °C 10 – 12
__339022_1910_Doerrautomat_B8.book Seite 116 Mittwoch, 15. Januar 2020 1:48 13
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