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Page 9
FRUITS, FRUIT ROLLS AND
VEGETABLES
Fruits, fruit rolls and vegetables
should be dried at 130˚F - 140˚F
(55˚ - 60˚C). By drying foods in
this temperature range you will
minimize the loss of heat-sensitive
vitamins A and C. All foods sweat
when they begin to dry, the
temperature may be set higher
than 140˚F (60˚C) during the rst
couple of hours of drying. The
actual temperature of the food
will remain 15˚F - 20˚F (6˚ to 8˚C)
lower than the air temperature for
the rst couple of hours.
NUTS AND SEEDS
Nuts and seeds are high in oil, and
if higher temperatures are used,
they will tend to become rancid,
developing off avors. The best
temperature is from 90˚F - 100˚F
(30˚ - 40˚C).
RE-HYDRATING
FOODS
Foods that have been dehydrated
can be re-hydrated in water. This
can be performed in 3 ways:
1. Fruits and vegetables can be
soaked in water for 2-6 hours.
Ensure that they are refrigerated
during this process.
2. They can be soaked in boiling
water for 5-10 minutes until
they have reached the desired
consistency.
3. You can also re-hydrate fruits and
vegetables by cooking them. Do
not add seasoning or sugar during
this process. A good general rule
is to use 2 cups of water to the
fruit and allow it to stew.
SET UP & USE
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