SOFT FRUIT
(min)
Cooking time
until simmering
Strawberries / Blue‐
berries / Raspber‐
ries / Ripe goose‐
berries
35 - 45
STONE
FRUIT
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
Peaches /
Quinces /
Plums
35 - 45 10 - 15
VEGETA‐
BLES
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
Carrots 50 - 60 5 - 10
Cucumbers 50 - 60 -
Mixed pick‐
les
50 - 60 5 - 10
Kohlrabi /
Peas / As‐
paragus
50 - 60 15 - 20
11.17 Dehydrating - True Fan
Cooking
Cover trays with grease proof paper or
baking parchment.
For a better result, stop the oven halfway
through the drying time, open the door
and let it cool down for one night to
complete the drying.
For 1 tray use the third shelf position.
For 2 trays use the first and fourth shelf
position.
VEGETA‐
BLES (°C) (h)
Beans 60 - 70 6 - 8
Peppers 60 - 70 5 - 6
Vegetables for
soup
60 - 70 5 - 6
Mushrooms 50 - 60 6 - 8
Herbs 40 - 50 2 - 3
Set the temperature to 60 - 70 °C.
FRUIT
(h)
Plums 8 - 10
Apricots 8 - 10
Apple slices 6 - 8
Pears 6 - 9
11.18 Food Sensor
BEEF Food core temperature (°C)
Rare Medium Well done
Roast beef 45 60 70
Sirloin 45 60 70
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