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38
DEHYDRATING CHART
HERB TEMP: TIME NOTES
Oregano 125°F 2 -3 hrs. Rotate basket.
Parsley 125°F 2 -3 hrs. Rotate basket.
Thyme 125°F 3- 4 hrs. Rotate basket.
Rosemary 125°F 2 -3 hrs. Rotate basket.
Tarragon 125°F 3- 4 hrs. Rotate basket.
Sage 125°F 3- 4 hrs. Rotate basket.
Kale Chips 125°F 1 hr. 30 mins. Massage kale with olive oil.
Rotate basket.
FRUIT
• Wash all fruit skins well.
• Slice fruit into 1/4-inch thick slices and arrange on both dehydrator basket to ensure even
drying.
• Rotate shelves halfway through DEHYDRATE TIME for even drying.
Apples 135°F 8 - 10 hrs. Core/slice into 1/4-in. rounds, soak in
acidulated water.
Rotate basket.
Mango/Papaya 135°F 10 hrs. Peel/slice into 1/4-in. pieces. Rotate
basket.
Kiwi 135°F 6 hrs. 1/4-in. rounds. Rotate basket.
Orange Slices 135°F 10 hrs. Citrus is crisp when fully dried.
Rotate basket.
Tomatoes (Roma) 145°F 10 hrs. Skin-side down. Rotate basket.
Tomatoes (Cherry/Grape) 145°F 5 - 9 hrs. Skin-side down. Rotate basket.
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