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Kruiden
Temperatuur Tijd
Basilicum, Bonenkruid,
Brandnetel, Dragon, Lavas 60°C 4 - 6 uur
Oregano, Peterselie, Salie, Thyme
Bloesem
Vlierbloesem 60°C 4 - 6 uur
Lavendel 60°C 4 - 6 uur
Kamille 60°C 4 - 6 uur
Goudsbloem 60°C 4 - 6 uur
Fruits (Verwijder pitten, kern en steel)
Appel, plakjes (2 - 4 mm) 70°C 8 – 10 uur
Peer, plakjes (2 - 4 mm) 70°C 5 – 6 uur
Abrikoos, zonder pit/in vieren 70°C 14 – 15 uur, schil naar beneden
Pruim, zonder pit/in vieren 70°C 14 – 16 uur, schil naar beneden
Perzik, zonder pit/in vieren 70°C 16 – 18 uur, schil naar beneden
Sinaasappel, plakjes (3mm) 65°C 6 – 8 uur
Citroen, plakjes (3mm) 65°C 6 – 8 uur
Banaan, (3mm) 70°C 10 – 12 uur
Groenten
Courgette, plakjes (3 - 4mm) 65°C 6 – 8 uur
Pompoen, in reepjes (3 - 4mm) 65°C 6 – 8 uur
Peper, in reepjes (3 - 4mm) 65°C 6 – 8 uur
Tomaat, plakjes (3 - 4mm) 65°C 6 – 8 uur, schil naar beneden
Ui, plakjes (3 - 4mm) 60°C 6 – 8 uur
Prei, plakjes (10mm) 70°C 3 – 4 uur
Wortels, plakjes (5mm) 70°C 4 – 5 uur
Knolselderij, in blokjes (5mm) 70°C 5 – 6 uur
Champignons, plakjes (5-6mm) 55°C 6 – 8 uur, niet wassen
Het resultaat is afhankelijk van de dikte van de plakken (moet tussen 2 en 4
mm zijn) en de vochtigheid van de ingrediënten.
De aangegeven temperaturen zijn richtlijnen en kunnen aanzienlijk veranderen in
sommige gevallen.
De droogomstandigheid van het voedsel nadat de voorafbepaalde tijd is afgelo-
pen:
Kruiden/bloemen = kruimelig Vruchten = flexibel Groente = flexibel/kruimelig
66


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