15
Fruit Preparation Aprox time
Apples Pare, core and cut into slices or rings 5-6 hours
Artichoke Cut into 1/8 inch strips 5 to 13 hours
Apricots Clean, cut in halves or in slices 12-38 hours
Banana Peel and cut into 1/8 inch slices 8-38 hours
Berries Cut strawberries into 1/4 inch
slices, other berries whole
8-26 hours
Cherries Pitting is optional, or pit when 50%
dry
8-34 hours
Cranberries Chop or leave whole 6-26 hours
Dates Pit and slice 6-26 hours
Figs Slice 6-26 hours
Grapes Leave whole 8-38 hours
Nectarines Cut in half, dry with skin side down. Pit when 50%
dry
8-26 hours
Orange rind Peel in long strips 8-16 hours
Peaches Pit when 50% dry. Halve or quarter with cut side up
10-34 hours
Pears Peel and slice 8-30 hours
NOTE: The times and procedures, which are described in the table above are only a guide.
Personal preferences of customers can differ to that as described in the table. It is
recommended to experiment with times and temperatures to achieve your preferred texture
and taste.
PLEASE NOTE GENERAL COOKING TEMPERATURES
• Fruit & Vegetables 50-65˚C
• Beef and other general meat 70˚C
TECHNICAL FEATURES
Alimentation 220-240 V
Frequency 50 Hz
Power 250W
Temperature range 40-70°C
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