Product Chart

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INGREDIENTS

PREPARATION

TEMP DEHYDRATE TIME

FRUITS & VEGETABLES

Apples Cut in 3mm slices, remove core, rinse in lemon water, pat dry 60°C 7–8 hrs

Asparagus Cut in 2.5cm pieces, blanch 60°C 6–8 hrs

Aubergine Peel, cut in 3mm slices, blanch 60°C 6–8 hrs

Bananas Peel, cut in 1cm slices 60°C 8–10 hrs

Beetroot Peel, cut in 3mm slices 60°C 7–8 hrs

Fresh Herbs Rinse, pat dry, remove stems 60°C 4–6 hrs

Ginger Root Cut in 3mm slices 60°C 6 hrs

Mangoes Peel, cut in 3mm slices, remove pit 60°C 6–8 hrs

Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hrs

Pineapple Peel, cut in 3mm-6mm slices, remove core 60°C 6–8 hrs

Strawberries Cut in half or in 3mm slices 60°C 6–8 hrs

Tomatoes Cut in 3mm slices or grate; steam if planning to rehydrate 60°C 6–8 hrs

MEAT, POULTRY, FISH

Beef Jerky Cut in 4mm slices, remove all fat, marinate 8–24 hours 70°C 5–7 hrs

Chicken Jerky Cut in 4mm slices, marinate overnight 70°C 5–7 hrs

Salmon Jerky Cut in 4mm slices, marinate overnight 70°C 5–7 hrs

Turkey Jerky Cut in 4mm slices, marinate overnight 70°C 5–8 hrs

Dehydrate Chart

TIP: Use these times as a guide, adjusting to your preference.