46
Drying with Hot Air
Use shelves lined with greaseproof paper or baking paper.
You will achieve a better result if you switch the oven off half way through
the drying time.
Open and leave to cool, preferably overnight. Then finish drying the dried
food.
Vegetables
Carrots 160-170 50-60 5-10 60
Mushrooms 160-170 40-60 10-15 60
Gherkins 160-170 50-60 - -
Mixed Pickles 160-170 50-60 15 -
Kohlrabi, peas,
asparagus
160-170 50-60 15-20 -
Beans 160-170 50-60 - -
Plum purée
160-170
50
45
-6-8 timer
-
-
Temperature in °C
Time in hours
(approximate guide)
Vegetables
Beans 60-70 6-8
Peppers (strips) 60-70 5-6
Vegetables for making
soup
60-70 5-6
Mushrooms 50-60 6-8
Herbs 40-50 2-3
Fruit
Plums 60-70 8-10
Apricots 60-70 8-10
Sliced apple 60-70 6-8
Pears 60-70 6-9
Preserves
Tem pe r -
ature in
°C
Cooking
time until
bubbles form
Mins.
Continued
cooking
at 100 °C
Mins.
Standing time
with oven
switched off
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