Hkoenig DSY700 Manuel D'utilisation page 7

than fruit that is not sweetened.Canned fruit can also be used to easily make fruit leather.
Drain juice from fruit, saving juice for later use. Place fruit in food processor or blender and
puree until smooth. Applesauce can be used directly from the container.
FRUIT DRYING GUIDE
Dry fruit at 50-60 ℃
Drying times are highly variable depending on the type and amount of food, thickness,
evenness of food pieces, humidity, air temperature personal preference, and even the age
of the plant at the time of harvesting.
Fruit Preparation
Apples Peel,if desired, core, and cut in rings or
slices, ⅛ to ¼" thick.
Apricots Cut in half, remove pit, and cut in
quarters or ¼" thick slices.
Bananas Peel and cut into ¼" thick slices.
Blueberr Remove stems Dip in boiling water for
ies 30 to 60 seconds and then plunge in ice
water to crack the skin.
Cherries Remove stems and pit. Cut in half, chop,
or leave whole.
Cranber Remove stems. Dip in boiling water for
ries 30 to 60 seconds and then plunge in ice
water to crack the skin.
Figs Remove stems. Small figs can be left
whole. Otherwise, cut in half. Dip whole
figs in boiling water for 30 to 60 seconds
and then plunge in ice water to crack the
skin.
Grapes Leave whole or cut in half.Dip whole
grapes in in boiling water for 30 to 60
seconds and then plunge in ice water to
crack the skin.
Kiwi Peel and cut into ¼" to ⅜thick slices.
Nectarin Cut in half and remove pit. MAY also
es quarter or slice ¼"thick
Pretreatment
Ascorbic acid,
ascorbic, acid
mixture or
lemon juice
(see apples)
(see apples)
None
None
None
None
None
None
See apples
Average Drying
Time(hours)
4-9
8-16
6-8
9-17
15-23
10-18
8-15
13-21
4-6
6-10(Slices) 36-
48(halves or
quarters)