Quick Start Guide

60 Cooking Charts
61
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INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry 60°C 6–8 hours
Asparagus Cut in 2.5cm pieces, blanched 60°C 6–8 hours
Aubergine Peeled, cut in 3mm slices, blanched 60°C 6–8 hours
Bananas Peeled, cut in 3mm slices 60°C 6-8 hours
Beetroot Peeled, cut in 3mm slices 60°C 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 60°C 4 hours
Ginger root Cut in 3mm slices 60°C 6 hours
Mangoes Peeled, cut in 3mm slices, stone removed 60°C 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hours
Pineapple Peeled, cored, cut in 3mm - 1.25cm slices 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 6mm slices, marinated overnight 70°C 5–7 hours
Chicken jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Turkey jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Salmon jerky Cut in 6mm slices, marinated overnight 70°C 3–5 hours
Dehydrate Chart
Use these cook times as a guide, adjusting to your preference.
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