30
Herbs
temperature time
Basil, Savory, Stinging nettle,
Tarragon, Lovage, Marjoram, 60°C 4 - 6 hours
Oregano, Parsley, Sage, Thyme
Blooms
Elderflower 60°C 4 - 6 hours
Lavender 60°C 4 - 6 hours
Chamomile 60°C 4 - 6 hours
Marigold 60°C 4 - 6 hours
Fruits (Remove pips, core and stipe)
Apple, sliced (2 - 4 mm) 70°C 8 - 10 hours
Pear, sliced 70°C 5 - 6 hours
Apricot, pitted/quartered 70°C 14 - 15 hours, skin down
Plum, pitted/quartered 70°C 14 - 15 hours, skin down
Peaches, pitted/quartered 70°C 16 - 18 hours, skin down
Orange, sliced (6mm) 65°C 6 - 8 hours
Lemon, sliced (3mm) 65°C 6 - 8 hours
Banana, sliced (3mm) 70°C 10 - 12 hours
Vegetables
Zucchini, sliced (3 - 4 mm) 65°C 6 – 8hours
Pumpkin, in strips (3 - 4 mm) 65°C 6 – 8 hours
Pepper, in strips (3 - 4 mm) 65°C 6 – 8 hours
Tomatoes, quartered (3 - 4 mm) 65°C 6 – 8 hours, skin down
Onions, sliced (5 mm) 60°C 6 – 8 hours
Leek, sliced (10 mm) 70°C 3 – 4 hours
Carrots, sliced (5 mm) 70°C 4 – 5 hours
Celeriac, diced (5 mm) 70°C 5 – 6 hours
Mushrooms, sliced (5-6 mm) 55°C 6 – 8 hours, do not wash
∙ The result depends on the thickness of the slices (should be between 2 and 4
mm) and the humidity of the food.
∙ The given temperatures and times are approximate values and may change signifi-
cantly in some cases.
∙ The condition of the dried food should be as followed:
Herbs/blossom = crumbly fruits = flexible vegetable = flexible/ crumbly
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