Product Chart

INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Cut in 3mm slices, remove core, rinse in lemon water, pat dry 60°C 7–8 hours
Asparagus Cut in 2.5cm pieces, blanch 60°C 6–8 hours
Bananas Peel, cut in 3mm slices 60°C 8–10 hours
Beetroot Peel, cut in 3mm slices 60°C 6–8 hours
Aubergine Peel, cut in 3mm slices, blanch 60°C 6–8 hours
Fresh herbs Rinse, pat dry, remove stems 60°C 4 hours
Ginger root Cut in 3mm slices 60°C 6 hours
Mango Peel, cut in
3
/8-inch slices, remove pit 60°C 6–8 hours
Mushrooms Clean with soft brush (do not wash) 60°C 6–8 hours
Pineapple Peel, cut in slices, remove core 3mm-1.25mm 60°C 6–8 hours
Strawberries Cut in half or in 1.25cm slices 60°C 6–8 hours
Tomatoes Cut in 3mm slices or grated; steam if planning to rehydrate 60°C 6–8 hours
MEAT, POULTRY, FISH
Beef jerky Cut in 5mm slices, marinate overnight 70°C 5–7 hours
Chicken jerky Cut in 6mm slices, marinate overnight 70°C 5–7 hours
Turkey jerky Cut in 6mm slices, marinate overnight 70°C 5–7 hours
Salmon jerky Cut in 6mm slices, marinate overnight 70°C 3–5 hours
Dehydrate Chart
48
49
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Cooking Charts
TIP When dehydrating meats and fish, it is recommended to ROAST at 170°C for 1 minute as a final step in order to fully
pasteurise the food.