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11
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.
DEHYDRATE CHART
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 100ºF–115ºF Low 3 to 6 hours until stems
are brittle and leaves
crumble easily
Herbs/Spices Garlic Peel cloves; halve lengthwise 100ºF–115ºF High 6 to 12 hours
Herbs/Spices Gingerroot Peel; grate or slice thinly 100ºF–115ºF Low 2 to 6 hours
Fruit Apples Peel and core; slice thinly 135ºF Low 4 to 10 hours
Fruit Apricots, Bananas,
Figs, Mangoes, Melons,
Nectarines, Pineapples,
Pears, Plums
Wash; core, deseed or pit fruit; remove
rinds from melons and peels from some
fruits; thinly slice
135ºF High 6 to 12 hours
Fruit Cranberries, Blueberries Dip in boiling water to burst skins 135ºF High 10 to 18 hours
Fruit Cherries Wash; pit 135ºF High 12 to 24 hours
Fruit Citrus Wash; thinly slice 135ºF Low 2 to 12 hours
Fruit Grapes Wash; leave whole 135ºF 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
130ºF–145ºF High 6 to 12 hours
Vegetables Beets Steam until tender; peel and thinly slice 130ºF–145ºF High 3 to 10 hours
Vegetables Leafy Greens (Kale,
Spinach)
Wash; dry thoroughly; remove stems, tear
leaves into small pieces if necessary
130ºF–145ºF 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
160ºF High 4 to 15 hours
Fish Lean sh Cut into uniform strips; marinate if desired 130ºF–140ºF High Until rm and dry
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