ETA Karina User Manual
Page 24
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Fruit
Contents water (%)
Preparation
Soaking
Setting av
.
temperature
Time of drying (hours)
apples
84
remove core, cut into slices/quarters
yes
2(1)
5-6
pears
83
remove core, or peel, cut into pokroić w
plasterki/ćwiartki slices/quarters
yes
2(1)
20-24
apricots
85
cut into slices/quarters
yes
2(1)
11-12
peaches
89
cut into slices/quarters
yes
2(1)
11-12
bananas
65
peel, cut into slices
no
2
9-10
cherries/
sour
cherries
82
remove stems, do not cut, with or without
stone
no
2
12-23
plums
81
cut into halves, with or without stone
no
2
10-12
strawberries
90
cut into slices, or whole
yes
2(1)
6-12
berries
88
all except for bilberries kinds can be
combined with other fruits
no
2
6-8
bilberries
83
whole
no
2
5-7
grapes
81
cut (preferably stoneless kind)
no
2
10-12
citrus fruits
-
skin in strips for aroma
no
2(1)
5-7
melon
81
peel, remove stones, cut into slices
no
2
10-14
pineapple
86
peel, cut into slices
no
2(1)
10-14
dates
23
well ripe
no
2
5-7
figs
78
cut into halves
no
2
8-12
Using in kitchen
If you want to use dried fruit and vegetables in the same way as fresh ones, you have to
soften them - return humidity to them that was removed by drying. If you soak them for
more than 1 or 2 hours, we recommend storing food in a fridge so that you maintain the
nutrition value of the food. Use the remaining water from soaking (e.g. from vegetables) for
further food processing. Do not forget that food increases it size when soaked (fruit 1.5
times, vegetables 2 times).
Fruit
It can be consumed in dried state. Soak the required amount of dried fruit in the same
amount of water and leave for about 4 hours.