Andrew James AJ000084 Food Dehydrator - Manual (Page 10)

10
Fruit Preparation Dryness test Approx. time (hours)
Apples Pare, core and cut into
slices or rings pliable 5-6 hours
Artichoke Cut into 1/8 inch strips brittle 5 to 13 hours
Apricots Clean, cut in halves or in
slices pliable 12-38 hours
Banana Peel and cut into 1/8 inch
slices Crisp 8-38 hours
Berries Cut strawberries into 1/4
inch slices, other berries
whole No moisture 8-26 hours
Cherries Pitting is optional, or pit
when 50% dry Leathery 8-34 hours
Cranberries Chop or leave whole Pliable 6-26 hours
Dates Pit and slice Leathery 6-26 hours
Figs Slice Leathery 6-26 hours
Grapes Leave whole Pliable 8-38 hours
Nectarines Cut in half, dry with skin
side down. Pit when 50%
dry Pliable 8-26 hours
Orange rind Peel in long strips Brittle 8-16 hours
Peaches Pit when 50% dry. Halve or
quarter with cut side up Pliable 10-34 hours
Pears Peel and slice Pliable 8-30 hours
Table for Dehydrating Fruits
Please note general cooking temperatures

Fruit & Vegetables 50-65˚C

Beef and other general meat 70˚C