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Operation - Oven
English 26
Table 8: Dehydrate Chart
Food Item Preparation
Approx. Drying
Time* (hours) Test for Doneness
Fruit
Apples
Bananas
Cherries
Orange peels/
slices
Pineapple rings
Strawberries
Dipped in 1/4 cup lemon juice and 2 cups
water; 1/4” slices
Dipped in 1/4 cup lemon juice and 2 cups
water; 1/4” slices
Wash, towel dry. Fresh cherries, remove pits.
1/4” slices of orange; orange part of skin thinly
peeled from oranges
Towel dried.
Wash and towel dry. Sliced 1/2” thick, skin
(outside) down on rack
11-15
10-15
10-15
Peels: 2-4
Slices: 12-16
Canned: 9-13
Fresh: 8-12
12-17
Slightly pliable
Soft, pliable
Pliable, leathery, chewable
Orange peel: dry and brittle.
Orange slices: skins are dry,
brittle, fruit is slightly moist
Soft and pliable
Dry and brittle
Vegetables
Peppers
Mushrooms
Tomatoes
Wash and towel dry. Remove membrane of
peppers, coarsely chopped about 1” pieces
Wash and towel dry. Cut stem end off. Cut
into 1/8” slices.
Wash and towel dry. Cut thin slices, 1/8” thick,
drain well.
16-20
7-12
16-23
Leathery with no moisture
inside
Tough and leathery, dry
Dry, brick red color
Herbs
Oregano, sage,
parsley, thyme,
fennel
Basil
Rinse and dry with paper towel
Use basil leaves 3 to 4 inches from top. Spray
with water, shake off moisture and pat dry.
Dry at 100oF for
3-5 hours
Dry at 100oF for
3-5 hours
Crisp and brittle
Crisp and brittle
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