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Meat
• Only use fresh meat.
• Remove sinews, bones and fat.
• Rinse and dry the meat thoroughly.
• Prior to dehydration, lean meat may be
cured or marinated. Dry it off before
starting the dehydration process.
• Cut the meat into thin slices.
7. Food tables
In the following table, the data on the drying times are reference values. The actual times
depend on the quality of the food (type, freshness, ripeness) and the thickness of the pieces.
Therefore, check the result by touching (dehydration test). The last column of the table will
tell you how the finished dehydrated food should feel. Shorten or extend the drying time, if
necessary.
7.1 Fruit
Food to be
dehydrated
(Reference values)
Slices: 8 mm
Pineapple
Slices: 8 mm /
Apples
Wedges: 15 mm
in halves, peel down-
Apricots
wards
Bananas
Slices: 2 - 3 mm
Slices: 3 mm
Pears
in halves
Strawberries
in halves or whole
Figs
in halves
Cherries
whole, cored
in halves, peel down-
Plums
wards
in halves, peel down-
Grapes
wards
Preparation
Fish
• Only use fresh fish.
• Remove fish bones and skin.
• Rinse the fish thoroughly.
• Drip lemon juice over it and place in
salt water for approx. 30 minutes. Then
pat it dry thoroughly.
• Cut the fish into thin slices.
Drying time in
Drying tem-
hours (Refer-
perature
ence values)
70 °C
10 - 12
70 °C
8 - 10
70 °C
10 - 12
70 °C
8 - 10
70 °C
8 - 10
70 °C
14 - 18
70 °C
8 - 10
70 °C
8 - 10
70 °C
10 - 12
70 °C
10 - 12
70 °C
12 - 14
Dehydra-
tion test
easily benda-
ble
easily benda-
ble
bendable
crisp
bendable
bendable
hard
dry
leathery
bendable
easily benda-
ble
9
GB
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