Owner Manual

29
DEHYDRATE TIPS
The circulating heated air at a lower temperature slowly removes the moisture for
food preservation.
•
Oven temperature for dehydrating is between 120ºF (50ºC) to 160ºF (70ºC).
•
Multiple racks can be used simultaneously.
•
Some foods require as much as 14-15 hours of time to fully dehydrate.
•
Consult a food preservation book for specic times and the handling of various
foods.
•
This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.
•
Drying screens can be purchased at specialty kitchen shops.
•
By using paper towels, some food moisture can be absorbed before dehydrating
begins (such as with sliced tomatoes or sliced peaches).
DEHYDRATE CHART
FOOD PREPARATION
APPROXIMATE
DRYING TIME*
(hrs)
TEST FOR DONENESS
Fruit
Apples Dipped in ¼ cup lemon
juice and 2 cups water,
¼ slices
11-15 Slightly pliable
Bananas Dipped in ¼ cup lemon
juice and 2 cups water,
¼ slices
11-15 Slightly pliable
Cherries Wash and towel dry.
For fresh cherries,
remove pits
10-15 Pliable, leathery,
chewy
Oranges Peels
and slices
¼ slices of orange;
orange part of skin
thinly peeled from
oranges
Peels 2-4
Slices: 12-16
Orange peel: dry
and brittle
Orange slices:
skins are dry and
brittle, fruit is
slightly moist
Pineapple rings Towel dried Canned: 9-13
Fresh: 8-12
Soft and pliable
Strawberries Wash and towel dry.
Sliced ½" thick,
skin (outside) down on
rack
12-17 Dry, brittle
Vegetable
Peppers Wash and towel dry.
Remove membrane
of pepper,
coarsely chopped about
1" pieces
16-20 Leathery with no
moisture inside