Weston 75-0450-RE Mode D'emploi page 11

DEHYDRATING CHART FOR FRUITS AT 135°F (60°C)
*B = Blanching #C = Color Protector
(See "How to Blanch" and "How to Protect Color" on pages 8 and 9)
FRUIT HOW TO
PREPARE
Apples Peeled, sliced
1/4 inch (0.6 cm)
thick
Apricots Pitted, peeled,
sliced 1/4 inch
(0.6 cm) thick
Bananas Sliced 1/4 inch
(0.6 cm) thick
Blueberries Whole
Cherries Pitted, halved
Cranberries Whole
Green or Red Halved
Seedless
Grapes
Kiwi Sliced 1/4 inch
(0.6 cm) thick
Lemons, Limes, Sliced 1/4 inch
or Oranges (0.6 cm) thick
Mangoes Peeled, pitted,
sliced 1/4 inch
(0.6 cm) thick
Nectarines Peeled, pitted,
sliced 1/4 inch
(0.6 cm) thick
Peaches Peeled, sliced
1/4 inch (0.6 cm)
thick
Pears Peeled, sliced
1/4 inch (0.6 cm)
thick
Pineapples Peeled, cored,
sliced 1/4 inch
(0.6 cm) thick
Plums Pitted, sliced in
eighths
Strawberries Sliced 1/4 inch
(0.6 cm) thick
**Times may vary depending on the ripeness of your fruits and amount per
tray. See "Dehydrating Fruits and Vegetables" on pages 8 and 9.
PRE- DEHYDRATING
TREATMENT/ TIME**
TIME
#C 8 to 12 hours
#C 15 to 19 hours
#C 6 to 10 hours
*B/1 minute 14 to 18 hours
– 22 to 26 hours
*B/1 minute 17 to 21 hours
– 19 to 23 hours
– 8 to 12 hours
– 17 to 21 hours
– 13 to 17 hours
#C 11 to 15 hours
#C 11 to 15 hours
#C 10 to 14 hours
– 12 to 16 hours
– 23 to 27 hours
– 6 to 10 hours
HIGH
PECTIN
FRUIT
Yes
Yes
No
Yes
No
Yes
Yes
Yes
No
No
Yes
Yes
Yes
Yes
Yes
No
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