stockli dorrex 0076.71 Mode D'emploi page 28

Dry fruit at 70° C
Produce, method and quantity: All fruit should be dried at 70° C.
Remove core, stalks and stones or pips (except for cherries).
Do not peel. To prevent discolouration, brush with lemon juice
before drying.
The temperatures and drying times shown are recommended
values. Drying times may vary considerably according to
the size of the pieces dried and their water content
Produce Preparation Drying time
in hours ca.
Apples ca. 15 mm thick wedges 6–10
ca. 8 mm thick slices 6–8
Apricots halved, cut side to face upwards 10–18
Bananen peeled and halved lengthways 8–12
Cherries whole 10–12
Grapes halved, cut side to face upwards 12–15
Pears halved, cut side to face upwards 15–30
ca. 8 mm thick slices 6–10
Pineapples peeled, ca. 8 mm thick slices 10–12
Plums halved, cut side to face upwards 10–18
Strawberries halved 9–15
whole
Dry herbs at 40° C
The drying times quoted are recommended values only.
Drying time may vary according to the type of herbs selected.
Note: herbs should only be crushed immediately before use.
Produce Preparation
Basil, chives, dill, parsley, Dry whole or chopped.
rosemary, sage, savory, Wash, arrange on gauze
tarragon and dry.
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Dryness Approx. Weight when Temp.
test amount dried in % of °C
per tray initial weight
very pliable 600 g 10–15% 70°
pliable 500 g 20% 70°
pliable 600 g 25–30% 70°
leathery 500 g 20–25% 70°
very pliable 500 g 20 % 70°
pliable 600 g 20–25 % 70°
pliable 500 g
very pliable 500 g 25–30% 70°
pliable 500 g 20% 70°
pliable 250 g 20 % 70°
500 g
Drying time in hours Dryness Temp.
test °C
3 –7 brittle 40°
Dry vegetables at 70° C
Produce, method and quantity: All vegetables should be dried
at 70° C, with the exception of soup vegetables which should be
dried at 60° C. Blanch fresh vegetables quickly before drying.
The temperatures and drying times shown are recommended
values. Drying times may vary considerably according
to the size of the pieces dried.
Produce Preparation Drying time
in hours ca.
Carrots peeled, sliced ca. 8 mm thick * 6–8
Celery root peeled, sliced ca. 8 mm thick * 6–10
Courgettes unpeeled, sliced ca. 8 mm thick * 7–8
(baby marrows)
Cucumbers unpeeled, sliced 1 cm thick * 6–8
Green beans whole beans * 6–10
Soup carrots, celery, leeks, kohlrabi, 6–8
vegetables cabbage to be cut into fine strips *
Leeks halved, cut into 6-8 cm lengths, 6–10
sliced *
Peas shelled * 8–10
Peppers cut into strips, ca. 8 mm thick * 8–10
(green and red)
Tomatoes peeled, halved, cut side to face * 10–14
upwards sliced, ca. 6 mm thick * 7–10
* blanch quickly
Dry mushrooms at 50° C
The drying times quoted are recommended values only.
Drying time may vary according to type of mushrooms used
and to the size of the pieces.
Produce Preparation
All kinds clean well, leave smaller mushrooms whole,
(except slice larger ones lengthwise
Chanterelles)
Dryness Approx. Weight when Temp.
test amount dried in % of °C
per tray initial weight
hard 400 g 15% 70°
hard 400 g 15 % 70°
pliable 400 g 15% 70°
hard 400 g 15% 70°
brittle 400 g 15% 70°
leathery 300 g 10–15% 60°
brittle 500 g 20% 70°
hard 400 g 25% 70°
pliable 400 g 20% 70°
pliable 400 g 15% 70°
hard 300 g 10% 70°
Drying time Dryness test Temp.
in hours ca. °C
2–6 leathery 50°
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