Dehydrate Chart - Fulgor Milano FCO 4511 TEM Instructions Pour L'installation Et L'utilisation

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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,
coarsely 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
Slightly pliable
11 - 15
Slightly pliable
10 - 15
Pliable, leathery, chewy
Peels:
2
-
4
Orange peel: dry and brittle
Slices:
12
-
16
Orange slices: skins are dry
and brittle, fruit is slightly moist
Canned:
9
-
13
Soft and pliable
Fresh:
8
-
12
12 - 17
Dry, brittle
Leathery with no moisture
16 - 20
inside
7 - 12
Tough and leathery, dry
16 - 23
Dry, brick red color
Dry at 120°F
3 - 5
Crisp and brittle
(60°C)
Dry at 120°F
3 - 5
Crisp and brittle
(60°C)
TEST FOR DONENESS
EN
29

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