H.Koenig DSY500 Manuel D'utilisation page 9

Apricots Cut in half, remove pit, and cut in
quarters or ¼" thick slices.
Peel and cut into ¼" thick slices.
Bananas
Blueberri Remove stems Dip in boiling water
es for 30 to 60 seconds and then
plunge in ice water to crack the skin.
Cherries Remove stems and pit. Cut in half,
chop, or leave whole.
Cranberri Remove stems. Dip in boiling water
es for 30 to 60 seconds and then
plunge in ice water to crack the skin.
Figs Remove stems. Small figs can be
left whole. Otherwise, cut in half. Dip
whole figs in boiling water for 30 to
60 seconds and then plunge in ice
water to crack the skin.
Grapes Leave whole or cut in half.Dip whole
grapes in in boiling water for 30 to 60
seconds and then plunge in ice
water to crack the skin.
Peel and cut into ¼" to ⅜thick slices. None
Kiwi
Nectarine Cut in half and remove pit. MAY also
quarter or slice ¼"thick
s
Peaches Peel if desired. Cut in half and
remove pit.May also quarter or slice
¼" thick.
Peel, core, and slice ¼" thick
Pears
Peel, core, and slice ¼" thick
Pineapple
Plums/ Halve or quarter and remove pit.
Prunes
Rhubarb Trim and discard leaves. Cut stalk
into ¼" slices
Strawberr Remove the leafy crown. Halve or
slice ¼" thick
ies
Drying Vegetables
Dry vegetables at 125℉ or 50 ℃. Vegetables dry much faster than fruits. At the end of
the drying period moisture loss is rapid. As a result, vegetables need to be checked
often towards the ends of the end of the drying time to prevent over-drying. Food turns
brown when it is over-dried. When drying smaller vegetables, such as peas or carrots,
it is recommended that you place them on a mesh screen on the tray. A mesh screen
will help prevent smaller foods from falling through the grates in the tray as they
dehydrate. See information on page 3, "How to Use the Nonstick Mesh Screens."
(see apples)
(see apples)
None
None
None
None
None
See apples
See apples
See apples
None
None
None
None
8-16
6-8
9-17
15-23
10-18
8-15
13-21
4-6
6-10(Slices
)
36-48(halv
es or
quarters)
6-10(Slices
)
36-48(halv
es or
quarters)
7-13
5-12
8-15
6-9
6-12