SEVERIN OD2940 Manual page 4

The drying times listed below are approximate times and depend on the size, consistency and
load quantity.
Food type Preparation
to be dried
Pineapple peel, cut into ca. 8 mm slices
Apples pieces ca. 15 mm thick, or
cut into ca. 8 mm slices
Apricots halve, place cut face upwards
Bananas peel, halve or quarter
Basil, Savoury, dry whole or cut.
Dill, Tarragon, Rinse, place on absorbent surface and
Parsley, let dry
Rosemary,
Sage, Chives
Pears whole fruit, (but boil until tender
before drying).
halve, place cut face upwards
cut into ca. 8 mm slices
Beans boil whole beans until tender
before drying
Peas shell, blanche briefly
Strawberries halve,
or leave whole
Cucumber do not peel; cut into ca. 1 cm slices
Carrots peel, cut into ca. 8 mm slices
Cherries leave whole
Leek halve downwards, cut into 6-8 cm
long segments, blanche
Chillies/ cut in strips, ca. 8 mm
green pepper
Mushrooms clean thoroughly; leave smaller
mushrooms whole, cut bigger
ones into strips
Celery remove outer parts, cut into
ca. 8 mm slices, blanche
Vegetables cut carrots, celery, leek, kohlrabi,
for soup cabbage into thin slices, blanche
Tomatoes halve, place cut face upwards,
or cut into ca. 6 mm slices
Grapes halve, place cut face upwards
Zucchini do not peel, cut into ca. 8 mm slices 400 g
Plums halve, place cut face upwards
Quantity Drying
per rack time in hrs.
500 g 12-13
600 g 7
6-7
500 g 11-13
600 g 9-13
- 1.5-2.5
800 g 25
600 g 16
500 g 7
400 g 6-7
400 g 10
250 g 10-16
500 g
400 g 8
400 g 7
500 g 11-13
500 g 8
400 g 9
- 3-4
400 g 7
300 g 6-7
400g 10
300g 8-9
500 g 13
8
500 g 11-13
9
Consistency Proportion of fresh
when dried weight remaining
very flexible 25-30%
very flexible 10-15%
flexible 20%
flexible 20-25%
brittle -
flexible 20-25%
flexible
flexible
brittle 15%
hard 25%
flexible 20%
hard 15%
hard 15%
leathery 25-30%
brittle 20%
flexible 20%
rubbery -
hard 15%
rubbery 10-15%
flexible 15%
hard 10%
very flexible 20%
flexible 15%
flexible 20%