De Dietrich DOP8360G - Инструкция по эксплуатации - Страница 43

10

Drying is one of the oldest methods of 

preserving food. The aim is to remove 

all  or  some  of  the  water  in  the  food  to 

preserve foodstuffs and prevent the 

development of microbes. Drying 

preserves the nutritional qualities of food 

(minerals,  proteins  and  other  vitamins). 

It  allows  food  to  be  stored  in  optimal 

conditions thanks to their reduced size 

and makes food easy to use once re-

hydrated.

Only use fresh food. 

Wash the food carefully, drain and wipe.

Cover the grill in parchment paper and 

distribute the cut food evenly on top.

Use shelf level 1 (if you have several grill 

pans, put them on levels 1 and 3).

Turn the food over several times during 

drying. The values provided in the table 

may vary depending on the type of food 

to dehydrate, its maturity, its thickness 

and its humidity rate.

• 

3

 COOKING

DRYING FUNCTION 

Guide table to dehydrate your food 

Fruits with seeds (in 3 mm slices, 200 

g per grill pan)

Fruits with stones (plums)

Sliced mushrooms

Edible roots (carrots, parsnips), 

grated and blanched

80°C

80°C

80°C

60°C

5-9

8-10

5-8

8

1 or 2 grill pans

1 or 2 grill pans

1 or 2 grill pans

1 or 2 grill pans

Tomato, mango, orange, banana

60°C

8

1 or 2 grill pans

Herbs

60°C

6

1 or 2 grill pans

Sliced red beetroot

60°C

6

1 or 2 grill pans

Time in 

hours

Accessories

Fruits, vegetables and herbs

Temperature