SilverCrest SDA 260 A1
90 - English
Food Preparation Dehydration
temperature
(°C)
Dehydration
time (hours)
Touch test
Pineapple
Cut into slices
approx. 8 mm thick
70 10-12
Easily
flexible
Apple
Cut into slices
approx. 8mm thick
or chunks approx.
15mm thick
70 8-10
Easily
flexible
Apricots Unpeeled,
halved,
skin facing
downwards
70 10-12
Flexible
Banana Peeled,
halved/quartered
70 8-10
Crispy
Pear
Cut into slices
approx. 3 mm thick
Halved, skin facing
downwards
70
70
8-10
14-18
Flexible
Flexible
Strawberries
Halved or whole
70
8-10
Hard
Figs
Halved, skin facing
downwards
70 8-10
Dry
Cherry Hole,
deseeded
70
10-12
Leathery
Plums
Halved, skin facing
downwards
70 10-12
Flexible
Grapes
Halved, skin facing
downwards
70 12-14
Easily
flexible
Vegetables
Blanch vegetables before dehydrating.
Dehydrated vegetables must be soaked before cooking. They can also be ground in a dehydrated state
(e.g. peppers or chilli peppers) and stored in an airtight jar for use as a spice.
Dehydrated mushrooms can be re-soaked and used in the same way as fresh mushrooms. Alternatively,
they can be ground and the spicy mushroom powder can be used for soups and sauces.
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