Quick Start Guide

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DUALZONE
when cooking in both zones
using Smart Finish or Match Cook.
SINGLE ZONE
when cooking in one zone
and not using the other zone.
COOKING CHARTS 42
INGREDIENTS PREPARATION TEMP
FRUITS & VEGETABLES
TIMES ARE THE SAME FOR BOTH ZONES
Apples Cored, cut in
1
/8-inch slices, rinsed in lemon water, patted dry 135°F 7–8 hours
Asparagus Cut in 1-inch pieces, blanched 135°F 6–8 hours
Bananas Peeled, cut in
3
/8-inch slices 135°F 8–10 hours
Beets Peeled, cut in
1
/8-inch slices 135°F 6–8 hours
Eggplant Peeled, cut in
1
/4-inch slices, blanched 135°F 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 135°F 4 hours
Ginger root Cut in
3
/8-inch slices 135°F 6 hours
Mangoes Peeled, cut in
3
/8-inch slices, pit removed 135°F 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 135°F 6–8 hours
Pineapple Peeled, cored, cut in
3
/8–
1
/2-inch slices 135°F 6–8 hours
Strawberries Cut in half or in
1
/2-inch slices 135°F 6–8 hours
Tomatoes Cut in
3
/8-inch slices or grated; steam if planning to rehydrate 135°F 6–8 hours
MEAT, POULTRY, FISH
Beef jerky Cut in
1
/4-inch slices, marinated overnight 150°F 5–7 hours
Chicken jerky Cut in
1
/4-inch slices, marinated overnight 150°F 5–7 hours
Turkey jerky Cut in
1
/4-inch slices, marinated overnight 150°F 5–7 hours
Salmon jerky Cut in
1
/4-inch slices, marinated overnight 150°F 3–5 hours
Dehydrate Chart