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Food
Preparation
Condition
after drying
Duration of
drying (hours)
Apricot
Slice it and take out the pit
Soft
13-28
Orange peel
Cut it to long stripes
Fragile
8-16
Pineapple
(fresh)
Peel it and slice into pieces or
square parts
Hard
6-36
Pineapple
(tinned)
Pour out the juice and dry them
Soft
6-36
Banana
Peel it and slice to round pieces
(3-4 mm thickness)
Crispy
8-38
Grapes
No need to cut them
Soft
8-38
Cherry
It is not necessary to take out
the pit (you can take it out when
cherry is half-dried)
Hard
8-26
Pear
Peel it and slice
Soft
8-30
Fig
Slice them
Hard
6-26
Cranberry
No need to cut
Soft
6-26
Peach
Cut into 2 pieces and take out
the pit when the fruit is half-
dried
Soft
10-34
Date-fruit
Take out the pit and slice
Hard
6-26
Apple
Peel it, take out the heart, slice
it into round pieces or segments
Soft
5-7
Artichoke
Cut it to stripes (3-4 mm
thickness)
Fragile
5-13
Aubergine
Peel it and slice it into pieces
(6-12 mm thickness)
Fragile
6-18
Broccoli
Peel it and cut it. Steam it for
about 3-5 min.
Fragile
6-20
Mushrooms
Slice it or dry it whole (small
mushrooms)
Hard
6-14
Green beans
Cut it and boil till become
transparent
Fragile
8-26
Vegetables
marrows
Slice it into pieces (6 mm
thickness)
Fragile
6-18
Cabbage
Peel it and cut into stripes (3
mm thickness). Take out the
heart
Hard
6-14
Brussels
sprouts
Cut the stems into 2 pieces
Crispy
8-30
Cauliflower
Boil till it becomes soft
Hard
6-16
Potato
Slice it. Boil for about 8-10 min
Crispy
8-30
Onion
Slice it into thin round pieces
Crispy
8-14
Carrot
Boil till becomes soft. Shred it or
Crispy
8-14
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