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10.16 Drying - True Fan
Cooking
Cover trays with grease proof paper or
baking parchment.
Vegetables
For one tray use the third shelf position.
For 2 trays use the first and fourth shelf position.
Food
Beans
Peppers
Vegetables for sour
Mushrooms
Herbs
Fruit
Food
Plums
Apricots
Apple slices
Pears
10.17 Core temperature sensor
table
Beef
Food
Rib / Fillet steak:
rare
Rib / Fillet steak:
medium
Rib / Fillet steak:
well done
Pork
Food
Shoulder / Ham /
Neck joint of pork
Temperature
Time (h)
(°C)
60 - 70
8 - 10
60 - 70
8 - 10
60 - 70
6 - 8
60 - 70
6 - 9
Food core tem‐
perature (°C)
45 - 50
60 - 65
70 - 75
Food core tem‐
perature (°C)
80 - 82
For a better result, stop the oven halfway
through the drying time, open the door
and let it cool down for one night to
complete the drying.
Temperature (°C)
60 - 70
60 - 70
60 - 70
50 - 60
40 - 50
Shelf position
1 position
3
3
3
3
Food
Chop (saddle) /
Smoked pork loin
Meatloaf
Veal
Food
Roast veal
Knuckle of veal
Time (h)
6 - 8
5 - 6
5 - 6
6 - 8
2 - 3
2 positions
1 / 4
1 / 4
1 / 4
1 / 4
Food core tem‐
perature (°C)
75 - 80
75 - 80
Food core tem‐
perature (°C)
75 - 80
85 - 90
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