Dehydrate
Dehydrate Chart
T | Dehydrate dries with heat from a third element behind the back |
wall of the oven. The heat is circulated throughout the oven by the | |
| convection fan. |
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Use Dehydrate to dry and/or preserve foods such as fruits, vegetables and herbs. This mode holds an optimum low temperature (100 ºF – 160 ºF) while circulating the heated air to slowly remove moisture. The oven stays on for 48 hours before shutting off automatically.
Tips: • Dry most fruits and vegetables at 140 ºF. Dry herbs at 100 ºF (refer to the Dehydrate Chart for examples).
•Drying times vary depending on the moisture and sugar content of the food, the size of the pieces, the amount being dried and the humidity in the air. Check food at the minimum drying time.
•Multiple drying racks (not included) can be used simultaneously.
•Treat fruits with antioxidants to avoid discoloration.
•Consult a food preservation book, county Cooperative Extension Office or library for additional information.
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| Approx. | Test for | |
Food Item | Preparation | drying | ||
doneness | ||||
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| time (hrs) | ||
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Fruit |
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Apples | Dipped in ¼ cup lemon | Slightly pliable. | ||
| juice and 2 cups water, |
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| ¼" slices. |
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Bananas | Dipped in ¼ cup lemon | Slightly pliable. | ||
| juice and 2 cups water, |
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| ¼" slices. |
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Cherries | Wash and towel dry. For | Pliable leathery, | ||
| fresh cherries, remove |
| chewy. | |
| pits. |
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Orange peels | Orange part of skin thinly | Dry and brittle. | ||
| peeled from oranges. |
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Orange slices | ¼" slices of orange. | Skins are dry | ||
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| and brittle, fruit | |
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| is slightly moist. | |
Pineapple rings | Towel dried. | Soft and pliable. | ||
canned | ||||
fresh | Towel dried. | Soft and pliable. | ||
Strawberries | Wash and towel dry. | Dry and brittle. | ||
| Sliced ½" thick, skin |
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| (outside) down on rack. |
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English 40