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∙ Natural preservation of fruits and vegetables in a 55 - 70 ° C warm air flow.
∙ Vitamins are retained, the taste is intensified.
∙ There must be no residual moister in the food, as this would lead to mould forma-
tion while storing in containers.
∙ Cut the food into even pieces – thin slices dry faster – and spread with the cut side
up on the tray.
∙ As different food has different times and temperatures to dry, similar food should
always be dried together.
Pre-set Times:
Code Time in hours Temperature in
°C
Heat
L – 1 5 55 Hot air
L – 2 4 60 Hot air
L – 3 6 65 Hot air
L – 4 8 65 Hot air
L – 5 6:40 65 Hot air
L – 6 11:40 65 Hot air
L – 7 4 70 Hot air
L – 8 6 70 Upper / lower heat
L – 9 8 70 Upper / lower heat
Vegetable
Thick-
ness in
mm
Temp.
in °C
Time
in h
Thickness
in mm
Temp.
in °C
Time
in h
Mushrooms 5 – 6 55 6 – 8 Onion 5 60 6 – 8
Zucchini 3 – 4 65 6 – 8 Leek 10 70 3 – 4
Pumpkin 3 – 4 65 6 – 8 Carrots 5 70 4 – 5
Paprika 3 – 4 65 6 – 8 Celery 5 70 5 – 6
Tomatoes 3 – 4 65 6 – 8
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