Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
Dehydrate Chart
FOOD
FRUIT
Apples
Bananas
Cherries
Oranges Peels and slices
Pineapple rings
Strawberries
VEGETABLE
Peppers
Mushrooms
Tomatoes
HERBS
Oregano, sage parsley and
thyme, and fennel
Basil
PREPARATION
Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices
Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices
Wash and towel dry.
For fresh cherries, remove pits
¼ slices of orange;
orange part of skin thinly peeled
from oranges
Towel dried
Wash and towel dry.
Sliced ½" thick,
skin (outside) down on rack
Wash and towel dry.
Remove membrane of pepper, co-
arsely chopped about 1" pieces
Wash and towel dry.
Cut of stem end.
Cut into 1/8" slices
Wash and towel dry.
Cut this slices, 1/8" thick, dry well
Rinse and dry with paper towel
Use basil leaves 3 to 4 inches
from top. Spray with water, shake
off moisture and pat dry
APPROXIMATE
DRYING TIME* (hrs)
11 - 15
11 - 15
10 - 15
Peels:
2
-
4
Slices:
12
-
16
Canned:
9
-
13
Fresh:
8
-
12
12 - 17
16 - 20
7 - 12
16 - 23
Dry at 120°F
3 - 5
(60°C)
Dry at 120°F
3 - 5
(60°C)
TEST FOR DONENESS
Slightly pliable
Slightly pliable
Pliable, leathery, chewy
Orange peel: dry and brittle
Orange slices: skins are dry
and brittle, fruit is slightly moist
Soft and pliable
Dry, brittle
Leathery with no moisture
inside
Tough and leathery, dry
Dry, brick red color
Crisp and brittle
Crisp and brittle
EN
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