What to dry

PRODUCT PREPARATION EMPLOYMENT TIME AND
PROGRAM
APRICOCKS Halved and pitted.
Possible tendency to darken with very ripe fruit, although without compromising the taste.		 Also for direct consumption or for preparation of cakes or compositions in trays, baskets. t4/t5
48/60 h according to
size
ANANAS Shake and cut into 6-8 mm thick slices; turn occasionally so they do not stick to the bottom. Very watery and therefore long drying, excellent result in terms of intensity of fragrance and aroma. For direct consumption, also for fruit salads, salads and compositions. t5
24 h
ORANGES Not too ripe, sliced about 5 mm thick. They tend to stick to the bottom of the basket.
We recommend the use of non-stick sheets/retinae.		 Perfect for decorating cakes, dishes and artwork, especially Christmas, pulverised as flour or whipped and dried into wafers for snacks, wraps and desserts. P4
18/24h
BANANAS In slices or pieces. They stick easily to the bottom and to each other. They tend to brown but retain an intense taste. They remain soft and somewhat sticky because they are very sugary. Excellent for direct consumption, for snacks and refreshments. A concentrate of taste and substance particularly appreciated by children. P1
18/24 h
Khaki In thin slices (5-6 mm). Apple persimmons are excellent, sweet even if still hard. Also dry the other qualities before they become tender. They lose their characteristic astringency. If too ripe, blend and dry to a puree. Excellent for direct consumption and also for various compositions. They retain a beautiful colour. When blended into a puree, perfect for desserts and tasty snacks. P2
CABBAGE Slicing and spreading, they require no special care. Above all for soups and stews and other preparations after tempering. P1
16/20h
SPACE
SPACE
SPACE
SPACE
PRODUCT PREPARATION EMPLOYMENT TIME AND
PROGRAM
MEAT The most suitable meat is lean. Fat compromises the process and the quality of the end product. The timing can also vary considerably depending on the type and thickness of the meat processed. For preparation of jerky beef, steaks, but also meat cubes for animals. P4
CILIGIE Halved and pitted, they intensify the aroma and fragrance. Perfect for herbal teas, pout pourri, sweets of all kinds P1/t4
AROMATIC AND MEDICINAL HERBS Chamomile, St. John's Wort, mallow, marigold, thyme, rosemary, nettle, mint, lemon balm, sage, etc... Better results if the leaves are left whole, although this takes longer than processing with sliced or chopped leaves. Herbal teas, pout, pourri, decoctions, seasoning for every dish. P3
6/24h
KIWI Peel and cut into 6-8 mm slices. We recommend the use of non-stick sheets/straws. Retains a discrete colour. Intense and astringent taste. For direct consumption, also for fruit salads, salads and compositions. P2
FIGS Split in half, preferably choosing them well ripe, dry and not too big. For direct consumption and as an ingredient in desserts or fruit salads. In pieces for compositions. P4
48/60 h depending on size
STRAWBERRY In slices of about 5 mm. They tend to stick to the bottom of the basket. We recommend the use of non-stick sheets/straws. For direct consumption, as snacks or snacks. As a powdered ingredient for desserts, ice cream and toppings. t5
12/14h
MUSHROOMS Clean them without wetting them and cut them into slices of about 5 mm. For all preparations, such as fresh, after tempering in lukewarm water and subsequent cooking. P2
LAMPS Wash them whole, drain them well and place them on the racks without overlapping. Mixed with muesli, whipped to make a powder to add to cake flours. In infusions and herbal teas, as a garnish or in salads. t4
72h
SPACE
SPACE
SPACE
SPACE
PRODUCT PREPARATION EMPLOYMENT TIME AND
PROGRAM
APPLES Sliced 5-6 mm thick, whole or after removing the core and skin. Direct consumption, for desserts, fruit salads. Excellent dipped half in melted chocolate and left to dry. Very rich in fibre, especially when dried with the peel. P2
MERINGUES Line the baskets with a sheet of baking paper. Prepare the dough and place the meringues inside the dryer. For direct consumption or in all pastry preparations. P4
MYRTLE To reduce the time a little, we recommend plunging them into boiling water for a few seconds so that the skin permeates. Place them back on the racks without overlapping them. Mixed with muesli, whipped to make a powder to add to cake flours. In infusions and herbal teas, as a garnish or in salads. P4
72h
PASTA The drying time is highly dependent on the type of preparation, thickness, and the presence of fillings. All formats, filled and unfilled. P5
POTATOES Sliced or cubed (8-10 mm). Remove them because they do not stick. The surface can brown without compromising the taste. For minestrone soups but also for side dishes after tempering and cooking. Also mixed with other vegetables for preparing soups and stews. P4
12 h
PEPERONINI Not very permeable peel: they give very good results when cut in half lengthwise. In chunks or powder form to impart a spicy flavour to various culinary preparations. P4
18h for crispy and quick effect
t4 for maximum aroma preservation
PEPPER Cut into pieces or strips. they do not require any special care and are easy to dry. For all preparations, such as fresh, after tempering. Also in oil. t4/
12/18h
PEARS Like apples. Small and sweet varieties can also be dried split in half. Excellent for direct consumption and for desserts, fruit salads and various compositions. P2 sliced
t4 in the middle
FISH To be treated i. not dissimilar to meat, timing highly variable depending on variety and size. For direct consumption, as appetisers or to make tasty snacks for your four-legged friends. P4
SPACE
SPACE
SPACE
SPACE
PRODUCT PREPARATION EMPLOYMENT TIME AND
PROGRAM
PEACHES AND NECTARINES In halves if small, slices or wedges if larger. Shake them often. For direct consumption as a snack.
Also for fruit salads, salads and compositions.		 P1/t4
TOMATOES Medium small size, long drying, but gives excellent results. If overripe, it may blacken, but retains its taste. To be dried split in half without salting and drained, to retain the salt and vitamin content. It can be used after tempering in all preparations such as fresh tomatoes, in side dishes, sauces, soups... excellent in oil combined with preferred flavourings (garlic, basil, oregano, chilli); suitable for sauces and gravies or pulverised. t4-t5
30/48h
PREZZEMOLO Arrange the leaves not too overlapping and turn them occasionally. Excellent in powder form, also in preparations in oil P3
12/16h
PRUGNE Split in half and pitted or whole after soaking for 30-60 seconds in boiling water (with increased drying time). Direct consumption or for desserts and artistic compositions. Boiled for a few minutes in a little water, they are mildly laxative. t4/t5
30/48 h depending on size,
P6
until completely dry, if whole.
SPINACH Leaves whole or in pieces. Shake them frequently so that they do not overlap. For risottos, omelettes or similar. p3
12/16h
UVA Slow drying due to very impermeable skin. Accelerate by splitting the berries in half or thinning out the bunch For all uses, from sultanas to direct consumption. t4
36/48h
ZAFFERANO Arrange the pistils or even the flowers if you wish directly on the baskets. An invaluable ingredient for making super risottos or adding to soups. The flowers are beautiful as a decoration. t3
1/1,5h
ZUCCA Seedless peeled and cut into slices or cubes. For risottos and soups after tempering. Blended as flour to be added to bread, pasta, various preparations. t3
24h
ZUCCHINE In rounds if small and young. In pieces or cubes, without the central pulp, if larger. For side dishes or minestrone soups after tempering. In oil as long as they are small and young. Dried in slices with herbs they are a tasty and healthy appetiser. P2
8/12h