Drying Guide - Jenn-Air JES8750BAB Guide D'utilisation

Drying Guide

FRUITS VARIETIES BEST
Apples* Firm varieties: Graven
Stein, Granny Smith,
Jonathan, Winesap,
Rome Beauty, Newton.
Apricots* Blenheim/Royal most
common. Tilton also good.
Bananas* Firm varieties
Cherries Lambert, Royal Ann,
Napoleon, Van or Bing.
Nectarines Freestone varieties.
and Peaches*
Pears* Bartlett
Pineapple Fresh or canned.
Orange and Select rough-skinned fruit. Wash well. Thinly peel the outer
Lemon Peel Do not dry the peel of fruit 1/16 to 1/8" of the peel. Do not use
marked "color added".
VEGETABLES
Tomatoes Plum, Roma
Carrots Danvers Half Long,
Imperator, Red Cored
Chantenay
Hot Peppers Ancho, Anaheim
HERBS
Parsley, Mint,
Cilantro, Sage,
Oregano
Basil
* Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page 23 for specific methods.
** 12 Hour Off will not occur during drying functions.
FOR DRYING
Wash, peel if desired, core and slice
into 1/8" slices.
Wash, halve, and remove pits.
Peel and cut into 1/4" slices.
Wash and remove stems. Halve and
remove pits.
Halve and remove pits. Peeling
is optional but results in
better-looking dried fruit.
Peel, halve and core.
Wash, peel and remove thorny eyes.
Slice lengthwise and remove the
small core. Cut crosswise into
1/2" slices.
the white bitter pith under the peel.
Halve, remove seeds. Place tomatoes 12-18 hours Tough to crisp.
skin side up on rack. Prick skins.
Do not use carrots with woody fiber 4-8 hours
or pithy core. Wash, trim tops and
peel if desired. Slice crosswise or
diagonally into 1/4" slices. Steam
blanch for 3 min.
Wash, halve and seed. Prick
skin several times.
Rinse in cold water. Pat dry with a
paper towel. Leave stems on until
leaves are dry, then discard.
Cut leaves 3 to 4" from top of plant
just as buds appear. Rinse leaves in
cold water.
PREPARATION
24
APPROX.
DRY TIME TEST FOR DONENESS
°
at 140 F ** AT MIN. DRY TIME
4-8 hours Pliable to crisp. Dried
apples store best when
they are slightly crisp.
18-24 hours Soft, pliable.
17-24 hours Pliable to crisp.
18-24 hours Pliable and leathery.
24-36 hours Pliable and leathery.
24-36 hours Soft and pliable.
Canned: Soft and pliable.
14-18 hours
Fresh:
12-16 hours
1-2 hours Tough to brittle.
Tough to brittle.
4-6 hours Pods should appear
shriveled, dark red and crisp.
1-3 hours Brittle and crumbly.
2-5 hours Brittle and crumbly.