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BAIES
(min)
Cuisson jusqu'à ce
que la préparation
commence à frémir
Fraises / Myrtilles /
Framboises / Groseil-
les à maquereau mû-
res
35 - 45
FRUITS À
NOYAU
(min)
Cuisson jus-
qu'à ce que la
préparation
commence à
frémir
(min)
Continuez la
cuisson à
100 °C
Pêches / Co-
ings / Prunes 35 - 45 10 - 15
LÉGU-
MES
(min)
Cuisson jus-
qu'à ce que la
préparation
commence à
frémir
(min)
Continuez la
cuisson à
100 °C
Carottes 50 - 60 5 - 10
Concombres 50 - 60 -
Cornichons
mélangés 50 - 60 5 - 10
LÉGU-
MES
(min)
Cuisson jus-
qu'à ce que la
préparation
commence à
frémir
(min)
Continuez la
cuisson à
100 °C
Chou-rave /
Petits pois /
Asperges
50 - 60 15 - 20
DÉSHYDRATATION - CHALEUR TOURNANTE
Utilisez le deuxième niveau de la grille.
(°C) (h)
Haricots 60 - 70 6 - 8
Poivrons 60 - 70 5 - 6
Légumes
pour soupe 60 - 70 5 - 6
Champi-
gnons 50 - 60 6 - 8
Herbes 40 - 50 2 - 3
Prunes 60 - 70 8 - 10
Abricots 60 - 70 8 - 10
Tranches de
pommes 60 - 70 6 - 8
Poires 60 - 70 6 - 9
CHALEUR TOURNANTE HUMIDE -
ACCESSOIRES RECOMMANDÉS
Utilisez les moules et récipients foncés et non
réfléchissants. Ils offrent une meilleure absorption
de la chaleur que les plats réfléchissants de couleur
claire.
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