Ninja AF101C Guide De Démarrage Rapide page 5

Dehydrate Chart
INGREDIENTS PREPARATION
FRUITS & VEGETABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry
Asparagus Cut in 2.5cm pieces, blanch
Bananas Peeled, cut in 3mm slices
Beets Peeled, cut in 3mm slices
Eggplant Peeled, cut in 6mm slices, blanch
Fresh Herbs Rinsed, patted dry, stems removed
Ginger root Cut in 3mm slices
Mangoes Peeled, cut in 3mm slices, pit removed
Mushrooms Cleaned with soft brush (do not wash)
Pineapple Peeled, cored, cut in 3mm–1.25cm slices
Strawberries Cut in half or in 1.25cm slices
Tomatoes Cut in 3mm slices or grated; steam if planning to rehydrate
MEAT, POULTRY, FISH
Beef Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13)
Chicken Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13)
Turkey Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13)
Salmon Cut in 6mm slices, marinated overnight (refer to Beef Jerky recipe page 13)
TIPS & TRICKS
1 Use a kitchen mandolin slicer to slice fruits and vegetables to a consistent, thin size.
2 In most cases, fruits and vegetables should be sliced as thin as possible without
falling apart.
3 Some fruits, like apples and pears, will oxidize and should be soaked for 5 minutes
in water with a squeeze of lemon juice. This will help them retain their color while
they dehydrate.
4 Fruits and vegetables should be patted as dry as possible before being loaded into
the dehydrator.
5 Lay raw food flat on bottom of basket and crisper plate. Food should be placed close
together to optimize space but individual pieces should not overlap or be stacked.
8 NINJA® AIR FRYER
TEMP
135°F
135°F
135°F
135°F
135°F
135°F
135°F
135°F
135°F
135°F
135°F
135°F
150°F
150°F
150°F
150°F
6 Most fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate.
When trying a new food load, start checking doneness at 6 hours and monitor
until it is cooked to your liking.
7 To maximize longevity, store dehydrated food at room temperature in an airtight
container for up to 2 weeks.
8 When dehydrating meats and fish, it is recommended to Roast at 330°F for
1 minute as a final step in order to fully pasteurize the food.
9 For jerky, the longer you dehydrate it, the crispier it will be.
DEHYDRATE TIME
7–8 hours
6–8 hours
8–10 hours
6–8 hours
6–8 hours
4 hours
6 hours
6–8 hours
6–8 hours
6–8 hours
6–8 hours
6–8 hours
5–7 hours
5–7 hours
5–7 hours
3–5 hours
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