56
Drying
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Drying is a preservation method with which,
through the feeding in of dry heat, up to 50% of
the liquid in food is removed. At the same time,
the flavor becomes more intense.
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The thicker the food is, the longer the drying
process takes. Drying is the fastest and most
energy-saving method if you want to cut food into
slices.
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Place the prepared food on a roasting dish or tray
covered with greaseproof paper. During the
drying process, turn the food every now and then.
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The duration depends on the thickness of the
food and the natural moisture in the food since
drying tomatoes takes longer than drying
mushrooms.
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If you would like to dry on two levels
simultaneously, use levels 1 and 3 (or 2 and 4).
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking
time in
hours
Observations
Sliced mushrooms
Wire rack +
greaseproof
paper
2 (3)
120 - 140
(50 - 60)
H
/
I
3 - 4
Apple rings
Wire rack +
greaseproof
paper
2 (3)
120 - 160
(50 - 70)
H
/
I
5 - 8
Quartered tomatoes Wire rack +
greaseproof
paper
2 (3)
140 - 160
(60 - 70)
H
/
I
7 - 8
Remove the core from the tomatoes;
otherwise the drying time is longer.
Herbs
Wire rack +
greaseproof
paper
2 (3)
120 - 140
(50 - 60)
H
/
I
1½ - 2
e.g. chives, parsley, sage