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Getting the Most Out of Your Appliance
English 30
For Best Results:
• Dry most fruits and vegetables at 140° F. Dry herbs at 100° F. (Refer to the
Dehydrate Chart for examples).
• Drying times vary depending on the moisture and sugar content of the food,
the size of the pieces, the amount being dried and the humidity in the air.
Check food at the minimum drying time.
• Multiple racks (not included) can be used simultaneously. Contact your dealer
to order drying racks.
• Treat fruits with antioxidants to avoid discoloration.
• Consult a food preservation book, county Cooperative Extension Office or
library for additional information.
Getting the Most Out
of Your Warming Drawer
General Tips Refer to the Warming Drawer Chart for recommended settings.
• To keep several different foods hot, set the temperature for the food needing
the highest setting.
• Place items needing the highest setting toward the side of the drawer and
items needing less heat in the center of the drawer.
• Food should be at serving temperature (above 140° F) before being placed in
the warming drawer. DO NOT use to heat cold food other than crisping crack-
ers, chips, and dry cereal, or warming dishes or plates.
• Preheat empty serving dish while preheating drawer if desired.
• Place cooked, hot food in warming drawer in its original cooking container or
in a heat-safe serving dish.
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 100°F for
3-5 hours
Dry at 100°F for
3-5 hours
Crisp and brittle
Crisp and brittle
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