Bedienungsanleitung Wmf 0415250011 (Seite 9 von 43) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Spanisch, Polnisch, Schwedisch, Norwegisch, Finnisch)

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Food to be

dried

Recommended

preparation

Recommen-

ded drying

time

Result Recommended

quantity per

rack

Weight dried

as & of fresh

weight

Recommended

temperature

in °C

Kale, savoy, palm

hearts

Remove stem and cut

leaves into small pieces

18 hours. crisp 90 g 15% 40°C

Herbs

All herbs (basil,

dill, parsley, rose-

mary, etc.)

Whole leaves or chop

small if required

4-6 hours fragile approx. 40 g 40°C

Mushrooms

All mushrooms Clean, cut into 5 mm

thick slices

4-7 hours bendy approx. 70 g 50°C

▪ The table contains only recommended times and temperatures. The water content of the food to be

dried can vary depending on the variety and ripeness, and this also affects the drying time required

and the temperature. All ﬁgures are guidelines only and are not guaranteed.

▪ The drying time also varies based on the level of humidity in the room, the thickness of the slice

and the level of drying required.

▪ The more food is placed on the racks, the longer the drying time required to achieve the desired

level of drying.

If you want to dry based on raw food principles, set the temperature to no more than 40°C.

Using the silicone mould for cereal bars:

▪ Spread the prepared mixture into the cereal bar mould. The gaps should be ﬁlled up to the edges.

Make sure that the top of the mould stays clean.

▪ Place the silicone mould on the top rack.

▪ After half the drying time, break the cereal bar out of the silicone mould and place the bar on the

top rack without the mould.

▪ The silicone mould can also be used in the oven at up to 200°C.

Note: The recipe book provided includes ideas for cereal bars. But don’t be afraid to come up with

your own ideas.

Permanent baking parchment:

You can also use permanent baking parchment on the drying racks if you are drying foods which are

moist or stick easily (e.g. tomatoes, cereal bars). Cut the baking parchment to around 25 x 16 cm so

it is slightly smaller than the drying rack and the warm air can circulate well. Now spread the cereal

mixture onto the baking parchment. Here too, the baking parchment can be removed after half the

drying time.

Storage

Here are a few handy hints on storing your dried fruits properly so you can snack on them for a long

time:

▪ Use clean, dry storage containers which are, if possible, air-tight and opaque. The storage boxes

provided are perfect.

▪ Make sure that there is no residual moisture left in the fruit, as this will cause it to rot.

▪ Wait for the dried food to cool before putting it in the container.

▪ Avoid sunlight.

The dried food will keep up to six months if it is very dry. For dried foods with a residual moisture of

15-20%, we recommend storing for a maximum of 3 weeks.

▪ Set the drying time and temperature you want using the Set button and the rotary knob.

Start the drying process by pressing the Start/Pause button.

After half the time, switch the racks around (e.g. move the bottom one to the top).

To do this, press the Start/Pause button in order to „pause“ the drying process. Press the Start/

Pause button again to continue the drying process.

▪ At the end of the set drying time, the device automatically switches off and beeps 5 times.

▪ After one minute, the display switches off.

Food to be

dried

Recommended

preparation

Recommen-

ded drying

time

Result Recommended

quantity per

rack

Weight dried

as & of fresh

weight

Recommended

temperature

in °C

Fruit

Apples, pears “Remove pips and cut

into 4-6 mm slices (with

or without skin, as you

prefer)”

7-9 hours bendy 170 g 10-15% 70°C

Apricots, plums halve, de-stone, place

with cut surface facing

up or cut into slices

10-12 hours bendy 330 g 20% 60°C

Kiwi Peel and cut into 5 mm

thick slices

10-12 hours bendy 95 g 20% 65°

Banana Peel and cut into 5 mm

thick slices

10-12 hours crispy 150 g 10% 70°C

Ripe mango Peel and cut into 8 mm

thick slices for “mango

stripes”

6-7 hours bendy 170 g 20% 70°C

Chips: 3-4 mm slices 8-9 hours crisp 150 g 10% 70°C

Oranges, grape-

fruit, limes

Peel and cut into 2-3

mm thick slices

8-9 hours crisp 120 g 10% 70°C

Pineapple Peel, remove stem and

cut into 5-6 mm thick

slices

7-8 hours very bendy 175 g 20% 70°C

Strawberries Remove stem and cut

into 5 mm thick slices

10-12 hours bendy 200 g 15% 65°

Vegetables

Carrots Peel and cut into 3-5

mm thick slices or dice

6-8 hours hard 85 g 15% 70°C

Cucumbers Unpeeled, cut into 3-5

mm thick slices

4-5 hours crisp 100 g 10% 70°C

Leek Halve, cut into 6

cm pieces, blanch if

necessary

7-8 hours crisp 140 g 20% 70°C

Chillies, peppers Cut into 2 mm thick

slices.

7-8 hours bendy 100 g 20% 70°C

Celery Peel, cut into 8 mm thick

slices or dice

7-8 hours hard 250 g 15% 70°C

Tomatoes 4 mm thick slices 8-10 hours bendy 190 g 15% 70°C

Soup vegetables

(carrots, celery,

leek, kohlrabi,

cabbage)

Cut into ﬁne slices or

dice, blanch if necessary

7-8 hours bendy See information

for each rack

15% 60°C

Courgette Unpeeled, cut into 2-3

mm thick slices

12 hours. crisp 60 g 15% 40°C

Beetroot / Sweet

potato chips

Peel and cut into 2-3

mm thick slices

7-9 hours crisp 60 g 15% 70°C

Wmf 0415250011 Seite 9

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