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Galler för örter
Placera galler för örter på en bricka. Lägg örterna på mattan och torka i ca 5 timmar.
Örter
temperatur tid
basilika, Aromatiska, brännässla
Tarragon, Libbstickafrö, mejram, 60 ° C 4 - 6 timmar
oregano, persilja, salvia, timjan
Blommor
Fläder 60 ° C 4 - 6 timmar
Lavender 60 ° C 4 - 6 timmar
Kamomill 60 ° C 4 - 6 timmar
Marigold 60 ° C 4 - 6 timmar
Frukt
Äpple, skiva (2 - 4 mm) 70 ° C 8 - 10 timmar
Päron, skiva (2 - 4 mm) 70 ° C 5 - 6 timmar
Aprikos, urkärnad / skiva 70 ° C 14 - 15 timmar, skalet neråt
Plommon, urkärnad / skiva 70 ° C 14 - 16 timmar, skalet neråt
Persika, urkärnad / skiva 70 ° C 16 - 18 timmar, skalret neråt
Apelsin, skiva (3 mm) 65 ° C 6 - 8 timmar
Citron, skiva (3 mm) 65 ° C 6 - 8 timmar
Banan, (3mm) 70 ° C 10 – 12 timmar
Grönsaker
Zucchini, skiva (3 - 4 mm) 65 ° C 6 - 8 timmar
Pumpa , i stavar (3 - 4 mm) 65 ° C 6 - 8 timmar
Pepparfrukt, i stavar (3 - 4 mm) 65 ° C 6 - 8 timmar
Tomater, skiva (3 - 4 mm) 65 ° C 6 - 8 timmar, skalet neråt
Lök, skiva (3 - 4 mm) 60 ° C 6 - 8 timmar
Purjolök, skivad 10 mm 70 ° C 3 - 4 timmar
Morötter, skivad 5 mm 70 ° C 4 - 5 timmar
Rotselleri , tärnad 5 mm 70 ° C 5 - 6 timmar
Svamp, skivad 5 – 6 mm 55 ° C 6 - 8 timmar , otvättad
Resultatet är beroende av skärbredden (bör vara mellan 2 och 4 mm
är) och av fukten av livsmedlet.
Den angivna Temperauren och tider är ungefärliga och kan förändras väsentligt i
vissa fall.
Tork tillsnd efter den förutbestämda tiden är:
Örter / blommor = bräcklig frukt = flexibla grönsaker = flexibla att spröd
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