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7.2 Grøntsager
7.3 Andre fødevarer
Tørrevarer Forberedelse
(Vejledende vær-
dier)
rretempe-
ratur
Tørretid i ti-
mer
(Vejledende
værdier)
Tørretest
Bønner Hele 70 °C 6 - 8 skrøbelig
Ærter Afbælget 50 °C 6 - 8 hårde
Agurker Uskrællet,
Skiver: 10 mm
50 °C 6 - 8 hårde
Gulerødder Skrællet,
Skiver: 8 mm 70 °C 6 - 8 hårde
Porre Halveret,
Lange stykker:
6 - 8 cm
70 °C 6 - 10 skrøbelig
Paprika Strimler:
6 - 8 cm 60 °C 6 - 8 bøjelig
Svampe I skiver
Små svampe hele 50 °C 4 - 6 seje
Selleri Skrællet,
Skiver: 8 mm 70 °C 6 - 10 hårde
Tomater Halveret 70 °C 12 - 14 bøjelig
Skiver: 6 mm 70 °C 7 - 10 hårde
Squash Uskrællet,
Skiver: 8 mm
60 °C 6 - 8 hårde
Tørrevarer Forberedelse
(Vejledende
værdier)
rretempe-
ratur
Tørretid i ti-
mer
(Vejledende
værdier)
Tørretest
Urter
(Basilikum, ore-
gano, rosmarin,
persille, purløg,
dild, estragon
osv.)
Hele stængler 40 °C 2 - 4 skrøbelig
Kød I tynde skiver 60 °C 10 - 12
Fisk I tynde skiver 60 °C 10 - 12
__360596_2010_Doerrautomat_B8.book Seite 150 Dienstag, 5. Januar 2021 11:35 11
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