The drying times listed below are approximate times and depend on the size, consistency and
load quantity.
Food type Preparation Quantity Drying Consistency Proportion of fresh
to be dried per rack time in hrs. when dried weight remaining
Pineapple peel, cut into ca. 8 mm slices 500 g 12-13 very flexible 25-30%
Apples pieces ca. 15 mm thick, or 600 g 7 very flexible 10-15%
cut into ca. 8 mm slices 6-7
Apricots halve, place cut face upwards 500 g 11-13 flexible 20%
Bananas peel, halve or quarter 600 g 9-13 flexible 20-25%
Basil, Savoury, dry whole or cut. - 1.5-2.5 brittle -
Dill, Tarragon, Rinse, place on absorbent surface and
Parsley, let dry
Rosemary,
Sage, Chives
Pears whole fruit, (but boil until tender 800 g 25 flexible 20-25%
before drying).
halve, place cut face upwards 600 g 16 flexible
cut into ca. 8 mm slices 500 g 7 flexible
Beans boil whole beans until tender 400 g 6-7 brittle 15%
before drying
Peas shell, blanche briefly 400 g 10 hard 25%
Strawberries halve, 250 g 10-16 flexible 20%
or leave whole 500 g
Cucumber do not peel; cut into ca. 1 cm slices 400 g 8 hard 15%
Carrots peel, cut into ca. 8 mm slices 400 g 7 hard 15%
Cherries leave whole 500 g 11-13 leathery 25-30%
Leek halve downwards, cut into 6-8 cm 500 g 8 brittle 20%
long segments, blanche
Chillies/ cut in strips, ca. 8 mm 400 g 9 flexible 20%
green pepper
Mushrooms clean thoroughly; leave smaller - 3-4 rubbery -
mushrooms whole, cut bigger
ones into strips
Celery remove outer parts, cut into 400 g 7 hard 15%
ca. 8 mm slices, blanche
Vegetables cut carrots, celery, leek, kohlrabi, 300 g 6-7 rubbery 10-15%
for soup cabbage into thin slices, blanche
Tomatoes halve, place cut face upwards, 400g 10 flexible 15%
or cut into ca. 6 mm slices 300g 8-9 hard 10%
Grapes halve, place cut face upwards 500 g 13 very flexible 20%
Zucchini do not peel, cut into ca. 8 mm slices 400 g 8 flexible 15%
Plums halve, place cut face upwards 500 g 11-13 flexible 20%
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