User Manual

19
INGREDIENT PREPARATION TEMPERATURE DEHYDRATE TIME
FRUITS & VEGETABLES
MEAT, POULTRY & FISH
Apples Core removed, cut in 3 mm slices 56 °C / 135 °F 7–8 hours
Apricot Cut in 3 mm slices, pit removed 56 °C / 135 °F 8–10 hours
Bananas Peeled, cut in 3 mm slices 56 °C / 135 °F 8–10 hours
Beets Peeled, cut in 3 mm slices 56 °C / 135 °F 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 56 °C / 135 °F 4 hours
Ginger root Cut in 3 mm slices 56 °C / 135 °F 6 hours
Mangoes Peeled, cut in 3 mm slices, pit removed 56 °C / 135 °F 8–10 hours
Mushrooms Cut in 6 mm slices (wiped clean with a paper towel) 56 °C / 135 °F 6–8 hours
Pineapple Peeled, cored, cut in 3 mm slices 56 °C / 135 °F 8–10 hours
Strawberries Cut in half or in 3 mm slices 56 °C / 135 °F 8–10 hours
Tomatoes Cut in 3 mm slices 56 °C / 135 °F 6–8 hours
Tomatoes, cherry Cut in half 56 °C / 135 °F 8–10 hours
Beef Cut in 6 mm slices, marinated overnight 66 °C / 150 °F 8–10 hours
Chicken Cut in 6 mm slices, marinated overnight 66 °C / 150 °F 8–10 hours
Turkey Cut in 6 mm slices, marinated overnight 66 °C / 150 °F 8–10 hours
Salmon Cut in 6 mm slices, marinated overnight 66 °C / 150 °F 5–7 hours
DEHYDRATE CHART