Jenn-Air JES9800, JES9900 manual Drying Guide Chart, Fruit, Vegetables, Herbs

DRYING GUIDE CHART

■The length of drying times vary due to water and sugar content of food, size of food pieces, amount of food being dried, humidity in the air.

■Check foods at the minimum drying time. Dry longer if necessary.

■Fruits that turn brown when exposed to air should be treated with an antioxidant. Try one of the following methods:

1.Dip fruit in a mixture of 3 tbs (44.4 mL) lemon juice to 1 qt (0.95 L) of cool water.

2.Soak fruit in a solution of 1 tsp (4.9 mL) ascorbic acid or commercial antioxidant to 1 qt (0.95 L) of cold water.

■Most fruits and vegetables dry well and retain their color when dried at 140°F (60°C). Meat and jerky should be dried between 145°F and 150°F (63°C and 65°C). For optimal flavor, dry herbs at 100°F (38°C), however, at this lower temperature expect extended drying times of up to 8 hours.

■Foods may drip during the drying process. After drying high acid or sugary foods, clean the oven bottom with soap and water. The porcelain oven finish may discolor if acidic or sugary food soils are not wiped up prior to high heat or a self-cleaning cycle.

■More than one rack of food may be dried at the same time. However, additional drying time is needed.

■Refer to other resources at your local library or call your local agricultural department service for additional information.

FOOD	VARIETIES BEST FOR	PREPARATION	APPROX. DRY	TEST FOR DONENESS
	DRYING		TIME AT 140°F	AT MINIMUM DRY TIME
			(60°C) [HOURS]**
FRUIT
Apples*	Firm varieties: Graven	Wash, peel if desired, core and	4 to 8	Pliable to crisp. Dried
	Stein, Granny Smith,	slice into ¹⁄₈" (3.0 mm) slices.		apples store best when
	Jonathan, Winesap, Rome			slightly crisp.
	Beauty, Newton
Apricots*	Blenheim/Royal most	Wash, halve, and remove pits.	18 to 24	Soft and pliable
	common. Tilton also good.
Bananas*	Firm varieties	Peel and cut into ¼" (6.0 mm)	17 to 24	Pliable to crisp
		slices.
Cherries	Lambert, Royal Ann,	Wash and remove stems. Halve	18 to 24	Pliable and leathery
	Napoleon, Van or Bing	and remove pits.
Nectarines and	Freestone varieties	Halve and remove pits. Peeling is	24 to 36	Pliable and leathery
Peaches*		optional but results in better-
		looking dried fruit.
Pears*	Bartlett	Peel, halve and core.	24 to 36	Soft and pliable
Pineapple	Fresh or canned	Wash peel and remove thorny	Canned: 14 to 18	Soft and pliable
		eyes. Slice lengthwise and remove	Fresh: 12 to 16
		the small core. Cut crosswise into
		½" (12.0 mm) slices.
Orange and	Select rough-skinned fruit.	Wash well. Thinly peel the outer	1 to 2	Tough to brittle
Lemon peel	Do not dry the peel of fruit	¹⁄₁₆" to ¹⁄₈" (1.5 mm to 3.0 mm) of
	marked “color added.”	the peel.
VEGETABLES
Tomatoes	Plum, Roma	Halve, remove seeds. Place skin	12 to 18	Tough to crisp
		side up on rack. Prick skins.
Carrots	Danvers Half Long,	Do not use carrots with woody	4 to 8	Tough to brittle
	Imperator, Red Cored	fiber or pithy core. Wash, trim tops
	Chantenay	and peel if desired. Slice
		crosswise of diagonally into
		¼" (6.0 mm) slices. Steam blanch
		for 3 min.
Hot Peppers	Ancho, Anaheim	Wash, halve and seed. Prick skin	4 to 6	Pods should appear
		several times.		shriveled, dark red and
				crisp.
HERBS
Parsley, Mint,		Rinse in cold water. Pat dry with a	1 to 3	Brittle and crumbly
Cilantro, Sage,		paper towel. Leave stems on until
Oregano		leaves are dry, then discard.

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