Bedienungsanleitung Rommelsbacher DA1000 (Seite 29 von 32) (Deutsch, Englisch)

713997

Zoom out

Zoom in

Vorherige Seite

1/32

Nächste Seite

Paprika and hot peppers can be chopped or ground in the food processor and kept as a spice in an airtight

glass.

Here are some suggestions for the various possibilities using dried vegetables:

Vegetable soup like Minestrone, stews, ratatouille, Irish stew, vegetable goulash, mushroom goulash,

artichokes wrapped in dough and deep-fried, special herbal mixtures, herbal teas, herbal oils, celery salt,

garlic salt.

Required drying times

The drying time depends considerably on the type, humidity, ripeness and thickness of the material to be

dried, the humidity and temperature of the ambient air and the number of inserts. The indicated drying

times are therefore to be regarded as a guide only and may vary widely.

If in doubt, choose a shorter drying time and carry out several sight and grip tests towards the end of this

time.

Your food dehydrator supplies all inserts almost evenly with dry air, but differences in the material to be

dehydrated can cause a little variation in results. Therefore, we recommend sorting at the end of the set

runtime and drying the softer parts for about 1/2 to 1 hour longer.

The prepared food should be dried immediately. The drying process should not be interrupted.

Too long drying allows too many ﬂavours to escape from herbs and similar aromatic goods. Fruits that are

eaten as snacks without soaking (or as light, space-saving mountaineer's provisions) should not be dried

too much in order to be easily chewable and not too crumbly.

The manual test is most reliable when the dried sample has cooled down. Dried vegetables should not

become too tough, but rather crumbly and brittle. Onions and parsley become like paper.

Please note: With the following table we give recommended values which may differ considerably for

the reasons already explained above.

Fruits Pretreatment Temperature Time

Apples Wash, peel and remove cores. Cut into slices or

rings (5 – 7 mm thick).

Tip: If necessary, dip in a little lemon water to

prevent browning.

55 °C – 60 °C 5 – 7 hours

Apricots Wash and remove stones. Cut into 2 or 4

pieces. Place with the cut side facing upwards.

55 °C – 60 °C 20 – 24 hours

Bananas Peel and slice (2 – 5 mm thick).

Tip: If necessary, dip in a little lemon water to

prevent browning.

60 °C 7 – 10 hours

Grapes

(seedless)

Wash and cut in half. 55 °C – 60 °C 8 – 14 hours

Oranges Wash and slice (5 – 10 mm). 55 °C – 60 °C 5 – 8 hours

Peaches Wash and remove stones. Cut into 2 or 4

pieces. Place with the cut side facing upwards.

60 °C – 65 °C 8 – 16 hours

Pears Wash, peel and remove cores. Cut into slices or

rings (5 – 7 mm thick).

Tip: If necessary, dip in a little lemon water to

prevent browning.

55 °C – 60 °C 8 – 14 hours

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Rommelsbacher DA1000 Seite 29

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info