Use and Care

DEHYDRATE TIPS AND TECHNIQUES (CONT.)
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:
Slices:
2 - 14
12 - 16
Orange peel: dry and
brittle
Orange slices: skins
are dry and brittle,
fruit is slightly moist
Pineapple rings Towel dried
Canned:
Fresh:
9 - 13
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
Mushrooms
Wash and towel dry.
Cut of stem end.
Cut into 1/8” slices
7 - 12
Tough and leathery,
dry
Tomatoes
Wash and towel dry.
Cut this slices, 1/8”
thick, dry well
16 - 23 Dry, brick red color
HERBS
Oregano, sage
parsley and thyme,
and fennel
Rinse and dry with
paper towel
Dry at
120°F
[60°C] 3 - 15 Crisp and brittle
Basil
Use basil leaves 3 to 4
inches from top. Spray
with water, shake off
moisture and pat dry
Dry at
120°F
[60°C]
3 - 15 Crisp and brittle
©2018 Hestan Commercial Corporation
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