Bedienungsanleitung Rommelsbacher DA900 (Seite 29 von 32) (Deutsch, Englisch)

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Paprika and hot peppers can be chopped or ground in the food processor and kept as a spice in an airtight

glass.

Here are some suggestions for the various possibilities using dried vegetables:

Vegetable soup like Minestrone, stews, ratatouille, Irish stew, vegetable goulash, mushroom goulash,

artichokes wrapped in dough and deep-fried, special herbal mixtures, herbal teas, herbal oils, celery salt,

garlic salt.

Required drying times

The drying time depends considerably on the type, humidity, ripeness and thickness of the material to be

dried, the humidity and temperature of the ambient air and the number of inserts. The indicated drying

times are therefore to be regarded as a guide only and may vary widely.

If in doubt, choose a shorter drying time and carry out several sight and grip tests towards the end of this

time.

Your food dehydrator supplies all inserts almost evenly with dry air, but differences in the material to be

dehydrated can cause a little variation in results. Therefore, we recommend sorting at the end of the set

runtime and drying the softer parts for about 1/2 to 1 hour longer.

The prepared food should be dried immediately. The drying process should not be interrupted.

Too long drying allows too many ﬂavours to escape from herbs and similar aromatic goods. Fruits that are

eaten as snacks without soaking (or as light, space-saving mountaineer's provisions) should not be dried

too much in order to be easily chewable and not too crumbly.

The manual test is most reliable when the dried sample has cooled down. Dried vegetables should not

become too tough, but rather crumbly and brittle. Onions and parsley become like paper.

Please note: With the following table we give recommended values which may differ considerably for

the reasons already explained above.

Fruits Pretreatment Temperature Time

Apples Wash, peel and remove cores. Cut into slices or

rings (5 – 7 mm thick).

Tip: If necessary, dip in a little lemon water to

prevent browning.

55 °C – 60 °C 5 – 7 hours

Apricots Wash and remove stones. Cut into 2 or 4

pieces. Place with the cut side facing upwards.

55 °C – 60 °C 20 – 24 hours

Bananas Peel and slice (2 – 5 mm thick).

Tip: If necessary, dip in a little lemon water to

prevent browning.

60 °C 7 – 10 hours

Grapes

(seedless)

Wash and cut in half. 55 °C – 60 °C 8 – 14 hours

Oranges Wash and slice (5 – 10 mm). 55 °C – 60 °C 5 – 8 hours

Peaches Wash and remove stones. Cut into 2 or 4

pieces. Place with the cut side facing upwards.

60 °C – 65 °C 8 – 16 hours

Pears Wash, peel and remove cores. Cut into slices or

rings (5 – 7 mm thick).

Tip: If necessary, dip in a little lemon water to

prevent browning.

55 °C – 60 °C 8 – 14 hours

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