Thermador POD 302 manual Dehydrate Chart, Vegetables

Dehydrate Chart

Food Item	Preparation	Approx.	Test for done-
		drying	ness
		time (hrs)
Fruit
Apples	Dipped in ¼ cup lem-	11-15	Slightly pliable.
	on juice and 2 cups
	water, ¼" slices.
Bananas	Dipped in ¼ cup lem-	11-15	Slightly pliable.
	on juice and 2 cups
	water, ¼" slices.
Cherries	Wash and towel dry.	10-15	Pliable leath-
	For fresh cherries, re-		ery, chewy.
	move pits.
Orange peels	Orange part of skin	2-4	Dry and brittle.
	thinly peeled from or-
	anges.
Orange slices	¼" slices of orange.	12-16	Skins are dry
			and brittle, fruit
			is slightly moist.
Pineapple rings
canned	Towel dried.	9-13	Soft and pli-
			able.
fresh	Towel dried.	8-12	Soft and pli-
			able.
Strawberries	Wash and towel dry.	12-17	Dry and brittle.
	Sliced ½" thick, skin
	(outside) down on
	rack.
Vegetables
Peppers	Wash and towel dry.	15-17	Leathery with
	Remove membrane of		no moisture in-
	peppers, coarsely		side.
	chopped about 1"
	pieces.
Mushrooms	Wash and towel dry.	7-12	Tough and
	Cut off stem end. Cut		leathery, dry.
	into 1/8" slices.
Tomatoes	Wash and towel dry.	15-20	Dry, brick red
	Cut thin slices, 1/8"		color.
	thick, drain well.

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