Fulgor Milano FCO 9013 TM X - Инструкция по эксплуатации - Страница 68

EN

28

Dehydrate Chart

FOOD

PREPARATION

APPROXIMATE

DRYING TIME* (hrs)

TEST FOR DONENESS

FRUIT

Apples

Dipped in ¼ cup lemon juice and 

2 cups water, ¼ slices

11 - 15 Slightly pliable

Bananas

Dipped in ¼ cup lemon juice and 

2 cups water, ¼ slices

11 - 15 Slightly pliable

Cherries

Wash and towel dry.

For fresh cherries, remove pits

10 - 15 Pliable, leathery, chewy

Oranges Peels and slices

¼ slices of orange;

orange part of skin thinly peeled 

from oranges

Peels:

Slices:

2

12

-

-

4

16

Orange peel: dry and brittle

Orange slices: skins are dry

and brittle, fruit is slightly moist

Pineapple rings

Towel dried

Canned:

Fresh: 

9

8

-

-

13

12 Soft and pliable

Strawberries

Wash and towel dry.

Sliced ½” thick,

skin (outside) down on rack

12 - 17 Dry, brittle

VEGETABLE

Peppers

Wash and towel dry.

Remove membrane of pepper, 

coarsely chopped about 1” pieces

16 - 20 Leathery with no moisture

inside

Mushrooms

Wash and towel dry.

Cut of stem end.

Cut into 1/8” slices

7 - 12 Tough and leathery, dry

Tomatoes

Wash and towel dry.

Cut this slices, 1/8” thick, dry well

16 - 23 Dry, brick red color

HERBS
Oregano, sage parsley and 

thyme, and fennel

Rinse and dry with paper towel

Dry at 120°F 

(60°C)

3 - 5 Crisp and brittle

Basil

Use basil leaves 3 to 4 inches 

from top. Spray with water, shake 

off moisture and pat dry

Dry at 120°F 

(60°C)

3 - 5 Crisp and brittle