Table des Matières
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Les langues disponibles
Les langues disponibles
DEHYDRATE TIPS AND TECHNIQUES
DEHYDRATE CHART
FOOD
EN
FRUIT
Apples
Bananas
Cherries
Oranges Peels and
slices
Pineapple rings
Strawberries
VEGETABLE
Peppers
Mushrooms
Tomatoes
HERBS
Oregano, sage
parsley and thyme,
and fennel
Basil
30
©2019 Hestan Commercial Corporation
PREPARATION
Dipped in ¼ cup lemon
juice and 2 cups water,
¼ slices
Dipped in ¼ cup lemon
juice and 2 cups water,
¼ slices
Wash and towel dry.
For fresh cherries,
remove pits
¼ slices of orange;
orange part of skin
thinly peeled from
oranges
Towel dried
Wash and towel dry.
Sliced ½" thick,
skin (outside) down on
rack
Wash and towel dry.
Remove membrane
of pepper, coarsely
chopped about 1"
pieces
Wash and towel dry.
Cut off stem end.
Cut into 1/8" slices
Wash and towel dry.
Cut this slices, 1/8"
thick, dry well
Rinse and dry with
paper towel
Use basil leaves 3 to 4
inches from top. Spray
with water, shake off
moisture and pat dry
(CONT.)
APPROXIMATE
DRYING TIME (hrs)
11 - 15
Slightly pliable
11 - 15
Slightly pliable
Pliable, leathery,
10 - 15
chewy
Peels:
2 - 14
Orange peel: dry and
brittle
Slices:
12 - 16
Orange slices: skins
are dry and brittle,
fruit is slightly moist
Canned:
9 - 13
Soft and pliable
Fresh:
8 - 12
12 - 17
Dry, brittle
Leathery with no
16 - 20
moisture inside
Tough and leathery,
7 - 12
dry
16 - 23
Dry, brick red color
Dry at
120° F
[60° C]
3 - 15
Crisp and brittle
Dry at
120° F
3 - 15
Crisp and brittle
[60° C]
TEST FOR
DONENESS
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