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ninjakitchen.com 11NINJA® AIR FRYER XL10
Dehydrate Chart
INGREDIENTS
PREPARATION
TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Cut in 1/8-inch slices, remove core, rinse in lemon water, patted dry 135°F 7–8 hrs
Asparagus Cut in 1-inch pieces, blanched 135°F 6–8 hrs
Bananas Peeled, cut in
3
/8-inch slices 135°F 8–10 hrs
Beets Peeled, cut in
1
/8-inch slices 135°F 6–8 hrs
Eggplant Peeled, cut in
1
/4-inch slices, blanched 135°F 6–8 hrs
Fresh herbs Rinse, pat dry, remove stems 135°F 4 hrs
Ginger root Cut in
3
/8-inch slices 135°F 6 hrs
Mangoes Peel, cut in
3
/8-inch slices, remove pits 135°F 6–8 hrs
Mushrooms Clean with soft brush (do not wash) 135°F 6–8 hrs
Pineapple Peel, core, cut in
3
/8–
1
/2-inch slices 135°F 6–8 hrs
Strawberries Cut in half or in
1
/2-inch slices 135°F 6–8 hrs
Tomatoes Cut in
3
/8-inch slices or grate; steam if planning to rehydrate 135°F 6–8 hrs
MEAT, POULTRY, FISH
Beef jerky Cut in
1
/4-inch slices, marinated overnight (refer to Chicken Jerky recipe, page 28) 150°F 5 –7 hrs
Chicken jerky Cut in
1
/4-inch slices, marinated overnight (refer to Chicken Jerky recipe, page 28) 150°F 5 –7 hrs
Turkey jerky Cut in
1
/4-inch slices, marinated overnight (refer to Chicken Jerky recipe, page 28) 150°F 5 –7 hrs
Salmon jerky Cut in
1
/4-inch slices, marinated overnight (refer to Chicken Jerky recipe, page 28) 150°F 3–5 hrs
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