Venga VG FD 3000 Manual De Instrucciones página 6

Note: The preliminary processing of the food described previously is given for your
information only. Personal preferences and tastes of the consummers can differ.
DRYING
The drying time you will find in this instruction manual is approximate as it depends on the
temperature and humidity in the room, the humidity of the food, the thickness of the sliced
pieces, etc...
Recommended temperatures :
•
Herbs : 35-40℃
• Greens : 40℃
•
Bread : 40-50℃
• Yoghurt : 45℃
•
Vegetables : 50-55℃
• Fruits : 55-60℃
•
Meat or Fish : 70℃
Fruits
Apricot
Orange
Pineapple (fresh)
Pineapple (canned)
Banana
Grapes
Cherry
Pear
Fig
Cranberry
Peach
Date
Apple
VG FD 3000
Preparation
Slice it and stone.
Cut it into half round slices.
Peel it and slice into pieces
or square parts.
Pour out the juice and dry it.
Peel it and slice to round
pieces (3-4 mm thickness).
No need to cut it.
It is not necessary to stone
(you can take it out easily
when cherry is half-dried).
Peel it and slice.
Slice it.
No need to cut.
Cut into 2 pieces and stone
when the fruit is half-dried.
Stone and slice.
Peel it, take out the heart,
slice it into round pieces or
segments.
State after drying
Soft
Fragile
Hard
Soft
Crispy
Soft
Soft
Soft
Hard
Soft
Soft
Hard
Soft
6
Duration
13-28 hours
6-16 hours
6-36 hours
6-36 hours
8-38 hours
8-26 hours
8-26 hours
8-30 hours
6-26 hours
6-26 hours
6-26 hours
6-26 hours
4-6 hours