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Dehydrate :
Dehydrate dries with heat from a third element behind
the back wall of the oven. The heat is circulat ed
throughout the oven by the convection fan.
Use Dehydrate to dry and/or preserve foods such as
fruits, vegetables and herbs. This mode holds an
optimum low temperature of 100 °F to 160 °F (38°C to
71 °C) 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 °F (60 °C). Dry
herbs at 100 °F (38°C) (refer to the Dehydrate Chart
for examples).
▯Drying times vary depending on the moisture and
sugar content of the food, the size of the p ieces, 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.
Dehydrate Chart
Food Item Preparation Approx. drying
time (hrs) Test for doneness
Fruit
Apples Dipped in ] cup lemon juice and 2 cups
water, ]“ slices.
11-15 Slightly pliable
Bananas Dipped in ] cup lemon juice and 2 cups
water, ]“ slices.
11-15 Slightly pliable
Cherries Wash and towel dry. For fresh cherries ,
remove pits.
10-15 Pliable leathery, chewy
Orange peels Orange part of skin thinly peeled from
oranges.
2-4 Dry and brittle
Orange slices ]“ slices of orange. 12-16 Skins are dry and brittle,
fruit is slightly mo ist
Pineapple rings
▯canned
▯fresh
Towel dried.
Towel dried.
9-13
8-12
Soft and pliable
Soft and pliable
Strawberries Wash and towel dry. Sliced ^“ thick, skin
(outside) down on rack.
12-17 Dry and brittle
Vegetables
Peppers Wash and towel dry. Remove membrane
of peppers, coarsely chopped aobut 1”
pieces.
15-17 Leathery with no moisture
inside.
Mushrooms Wash and towel dry. Cut off stem end. Cut
into X“ slices.
7-12 Though and eathery, dry.
Tomatoes Wash and towel dry. Cut thin slices, X“
thick, drain well.
15-20 Dry, brick red color.
Herbs
Oregano, Sage, Pars ley,
Thyme, Fennel Rinse and dry with paper towel. Dry at 100 °F
4-6 hours
Crisp and brittle.
Basil Use basil leaves 3 to 4 inches from the
top. Spray with water, shake off moisture
and pat dry.
Dry at 100 °F
4-6 hours
Crisp and brittle.