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.

 

 

 

 

 

 

 

Basil

 

Cut leaves 3" to 4" (7.6 cm to

2 to 5

Brittle and crumbly

 

 

10.2 cm) from top of plant just as

 

 

 

 

buds appear. Rinse leaves in cold

 

 

 

 

water.

 

 

 

 

 

 

 

*Fruits requiring an antioxidant to avoid discoloration.

**12 Hour Off will not occur during drying functions.

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Jenn-Air JGS8850, JGS8860, JGS8750 manual Fruit, Vegetables, Herbs
Page 20 Page 22

JGS8750, JGS8860, JGS8850 specifications

Jenn-Air is a name synonymous with luxury and performance in the realm of kitchen appliances, and its gas cooktops like the JGS8750, JGS8850, and JGS8860 are no exception. Each model is engineered to elevate the cooking experience with innovative features and sophisticated design.

The Jenn-Air JGS8750 is known for its powerful sealed burners that provide precise temperature control, making it ideal for both simmering sauces and searing meats. One standout feature is its dual-stacked burner design, which allows for high-output cooking with up to 20,000 BTUs. This versatility is further enhanced by the inclusion of a professional-style griddle, providing an expansive cooking area for pancakes, grilled sandwiches, and more. This model also features a sleek stainless-steel finish, giving it a polished look that complements any kitchen decor.

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