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17 - Dehydrate Tips and Techniques
EN
• Dehydrating can be done using the a lower temperature is used and the circulating heated air slowly removes the moisture for
food preservation.
• Choose convection bake as the heating mode when dehydrating
• The Dehydrate temperatures recommended are 120°F (50°C) to 160°F (70°C).
• Multiple racks can be used simultaneously.
• Some foods require as much as 14-15 hours of time to fully dehydrate.
• Consult a food preservation book for specific times and the handling of various foods.
• This method is suitable for a variety of fruits, vegetables, herbs and meat strips.
• Drying screens can be purchased at specialty kitchen shops.
• By using paper towels, some food moisture can be absorbed before dehydrating begins (such as with sliced tomatoes or sliced
peaches).
Dehydrate Chart
FOOD
FRUIT
Apples
Bananas
Cherries
Oranges Peels and
slices
Pineapple rings
Strawberries
VEGETABLE
Peppers
Mushrooms
Tomatoes
HERBS
Oregano, sage par-
sley and thyme, and
fennel
Basil
22
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 - 14
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 - 15
Crisp and brittle
(60°C)
Dry at 120°F
3 - 15
Crisp and brittle
(60°C)
TEST FOR DONENESS
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