Dehydrate Chart - Thermador POD301 Guide D'utilisation Et D'entretien

Dehydrate Chart

Food Item
Fruit
Apples
Bananas
Cherries
Orange peels
Orange slices
Pineapple rings
canned
fresh
Strawberries
Vegetables
Peppers
Mushrooms
Tomatoes
Herbs
Oregano, Sage,
Parsley, Thyme,
Fennel
Basil
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.
Orange part of skin thinly peeled from oranges.
¼" slices of orange.
Towel dried.
Towel dried.
Wash and towel dry. Sliced ½" thick, skin
(outside) down on rack.
Wash and towel dry. Remove membrane of
peppers, coarsely chopped about 1" pieces.
Wash and towel dry. Cut off stem end. Cut into
1/8" slices.
Wash and towel dry. Cut thin slices, 1/8" thick,
drain well.
Rinse and dry with paper towel.
Use basil leaves 3 to 4 inches from the top.
Spray with water, shake off moisture and pat
dry.
Approx. drying
Test for doneness
time (hrs)
11–15 Slightly pliable.
11–15 Slightly pliable.
10–15 Pliable leathery, chewy.
2–4 Dry and brittle.
12–16 Skins are dry and brittle,
fruit is slightly moist.
9–13 Soft and pliable.
8–12 Soft and pliable.
12–17 Dry and brittle.
15–17 Leathery with no
moisture inside.
7–12 Tough and leathery, dry.
15–20 Dry, brick red color.
Dry at 100 ºF Crisp and brittle.
4–6 hours.
Dry at 100 ºF Crisp and brittle.
4–6 hours.
English 17