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13
DEHYDRATE CHART
The chart below lists recommendations on how to dehydrate different foods. These are guidelines only. Drying times can vary due to
thickness of cuts and relative humidity.
CATEGORY FOOD PREPARATION TEMPERATURE FAN SPEED TIME
Herbs/Spices Basil, Chives, Cilantro, Dill,
Mint, Oregano, Parsley,
Rosemary, Sage, Thyme
Rinse in cold water; pat dry 40ºC–50ºC Low 3 to 6 hours until stems
are brittle and leaves
crumble easily
Herbs/Spices Garlic Peel cloves; halve lengthwise 40ºC–50ºC High 6 to 12 hours
Herbs/Spices Ginger Root Peel; grate or slice thinly 40ºC–50ºC Low 2 to 6 hours
Fruit Apples Peel and core; slice thinly 60ºC Low 4 to 10 hours
Fruit Apricots, Bananas,
Figs, Mangos, Melons,
Nectarines, Pineapples,
Pears, Plums
Wash; core, deseed or pit fruit; remove
rinds from melons or some peels; thinly
slice
60ºC High 6 to 12 hours
Fruit Cranberries, Blueberries Dip in boiling water to burst skins 60ºC High 10 to 18 hours
Fruit Cherries Wash; pit 60ºC High 12 to 24 hours
Fruit Citrus Wash; thinly slice 60ºC Low 2 to 12 hours
Fruit Grapes Wash; leave whole 60ºC High 10 to 36 hours
Vegetables Beans (Green/Wax),
Broccoli, Cauliower,
Corn*, Mushrooms, Peas*,
Peppers, Potatoes*, Onion,
Squash, Tomatoes
Wash, peel and deseed as necessary;
*blanch; cut or slice into uniform pieces;
remove corn from cob; peas can be left
whole
55ºC–65ºC High 6 to 12 hours
Vegetables Beetroot Steam until tender; peel and thinly slice 55ºC–65ºC High 3 to 10 hours
Vegetables Leafy Greens (Kale,
Spinach)
Wash; dry thoroughly; remove stems, tear
leaves into small pieces if necessary
55ºC–65ºC Low 3 to 6 hours
Meat Pork/Beef Remove fat and gristle; cut into uniform
strips; marinate if desired; pat off excess
oil during drying
70ºC High 4 to 15 hours
Fish Lean Fish Cut into uniform strips; marinate if desired 55ºC–60ºC High Until rm and dry
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