User Manual

GB
39
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 - 4
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 - 5 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 - 5 Crisp and brittle