Jenn-Air ELECTRIC DOWNDRAFT SLIDE-IN RANGE Drying Guide (select models)

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Drying Guide (select models)
APPROX.
FRUITS VARIETIES BEST PREPARATION DRY TIME TEST FOR DONENESS
FOR DRYING at 140° F ** AT MIN. DRY TIME
Apples* Firm varieties: Graven Wash, peel if desired, core and slice 4-8 hours Pliable to crisp. Dried
Stein, Granny Smith, into 1/8” slices. apples store best when
Jonathan, Winesap, they are slightly crisp.
Rome Beauty, Newton.
Apricots* Blenheim/Royal most Wash, halve, and remove pits. 18-24 hours Soft, pliable.
common. Tilton also good.
Bananas* Firm varieties Peel and cut into 1/4” slices. 17-24 hours Pliable to crisp.
Cherries Lambert, Royal Ann, Wash and remove stems. Halve and 18-24 hours Pliable and leathery.
Napoleon, Van or Bing. remove pits.
Nectarines Freestone varieties. Halve and remove pits. Peeling 24-36 hours Pliable and leathery.
and Peaches* is optional but results in
better-looking dried fruit.
Pears* Bartlett Peel, halve and core. 24-36 hours Soft and pliable.
Pineapple Fresh or canned. Wash, peel and remove thorny eyes. Canned: Soft and pliable.
Slice lengthwise and remove the 14-18 hours
small core. Cut crosswise into Fresh:
1/2” slices. 12-16 hours
Orange and Select rough-skinned fruit. Wash well. Thinly peel the outer 1-2 hours Tough to brittle.
Lemon Peel Do not dry the peel of fruit 1/16 to 1/8” of the peel. Do not use
marked “color added”. the white bitter pith under the peel.
VEGETABLES