Jenn-Air JES9750 Instructions D'installation Et Guide D'utilisation Et D'entretien page 20

FOOD VARIETIES BEST FOR
DRYING
FRUIT
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 and Freestone varieties
Peaches*
Pears* Bartlett
Pineapple Fresh or canned
Orange and Select rough-skinned fruit.
Lemon peel Do not dry the peel of fruit
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 avoid discoloration.
**12 Hour Off will not occur during drying functions.
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PREPARATION
Wash, peel if desired, core and
slice into ¹⁄₈" (3.0 mm) slices.
Wash, halve, and remove pits.
Peel and cut into ¼" (6.0 mm)
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
½" (12.0 mm) slices.
Wash well. Thinly peel the outer
¹⁄₁₆" to ¹⁄₈" (1.5 mm to 3.0 mm) of
the peel.
Halve, remove seeds. Place skin
side up on rack. Prick skins.
Do not use carrots with woody
fiber or pithy core. Wash, trim tops
and peel if desired. Slice
crosswise of diagonally into
¼" (6.0 mm) 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" (7.6 cm to
10.2 cm) from top of plant just as
buds appear. Rinse leaves in cold
water.
APPROX. DRY TEST FOR DONENESS
TIME AT 140°F AT MINIMUM DRY TIME
(60°C) [HOURS]**
4 to 8 Pliable to crisp. Dried
apples store best when
slightly crisp.
18 to 24 Soft and pliable
17 to 24 Pliable to crisp
18 to 24 Pliable and leathery
24 to 36 Pliable and leathery
24 to 36 Soft and pliable
Canned: 14 to 18 Soft and pliable
Fresh: 12 to 16
1 to 2 Tough to brittle
12 to 18 Tough to crisp
4 to 8 Tough to brittle
4 to 6 Pods should appear
shriveled, dark red and
crisp.
1 to 3 Brittle and crumbly
2 to 5 Brittle and crumbly