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Idiomas disponibles
Idiomas disponibles
5
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COOKING
DRYING FUNCTION
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.
Fruits, vegetables and herbs
Fruits with seeds (in 3 mm slices, 200
g per grill pan)
Fruits with stones (plums)
Edible roots (carrots, parsnips),
grated and blanched
Sliced mushrooms
Tomato, mango, orange, banana
Sliced red beetroot
Herbs
Guide table to dehydrate your food
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.
Temperature
80°C
80°C
80°C
60°C
60°C
60°C
60°C
17
Time in
Accessories
hours
1 or 2 grill pans
5-9
1 or 2 grill pans
8-10
1 or 2 grill pans
5-8
1 or 2 grill pans
8
1 or 2 grill pans
8
1 or 2 grill pans
6
1 or 2 grill pans
6
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