Table of Contents
Advertisement
Available languages
Available languages
DEHYDRATE TIPS AND TECHNIQUES
•
Dehydrating can be done using the Dehydrate mode. A lower temperature
is used and the circulating heated air slowly removes the moisture for food
preservation.
•
The Dehydrate mode temperature is pre-programmed at 140ºF (60ºC).
•
The Dehydrate mode temperatures available are 120ºF (50ºC) to 160ºF (70ºC).
•
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 mode 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
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
APPROXIMATE
DRYING TIME*
TEST FOR DONENESS
(hrs)
11-15
Slightly pliable
11-15
Slightly pliable
10-15
Pliable, leathery,
Peels 2-4
Orange peel: dry
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
chewy
and brittle
Dry, brittle
27
- Quick Links:
- Solución de Problemas
Hide quick links:
Advertisement
Chapters
Table of Contents
