Owner Manual

6
Almost any fruit or combination of fruit can be puréed and dried for fruit rolls. The quality of the fruit roll depends on whether the
fruit has a low or high amount of the naturally occurring starch called pectin. Fruits that have a high amount of pectin will bond
together in a solid sheet and easily peel, while fruits that have little pectin will ake and crack rather than peel. When using fruits low
in pectin, add another fruit that is high in pectin to improve the texture of the roll. Fruits naturally high in pectin are apples, apricots,
blueberries, cranberries, gs, grapes, peaches, pears, pineapples, and plums. Fruits low in pectin include cherries, citrus fruits,
raspberries, and strawberries. When using a low pectin fruit with a high pectin fruit, use equal parts of each to produce the best results.
Preparation
Use a Presto
™
Fruit Roll Sheet to prepare fruit rolls. Apply a thin layer of vegetable oil or no-stick cooking spray to the fruit roll sheet.
CAUTION! If using cooking spray, be sure to spray away from the dehydrator base, as spray is ammable.
Use about 1½ cups of puréed fruit for each fruit roll sheet.
Select ripe or slightly overripe fruit and remove any bruised areas. Wash fruits and remove peel, seeds, and stems. Cut fruit into
chunks and, using a food processor or blender, purée until smooth (applesauce consistency). To get the puréeing process started, you
may need to add approximately 1 tablespoon of fruit juice or water.
If desired, fruit can be pretreated to preserve its natural color. Add 1½ teaspoons of lemon juice to each 1½ cups puréed fruit. See the
Fruit Drying Guide on page 7 to determine which fruits will benet from pretreatment.
The natural sweetness of fruit is intensied with drying. However, if your preference is for a sweeter fruit roll, you can add honey,
maple syrup, corn syrup, or sugar to the puréed fruit. Try different amounts of sweeteners, starting with 1 tablespoon for each 1½ cups
of fruit purée, to nd your preference. Fruit with sweeteners added will take longer to dry than fruit that is not sweetened.
Canned fruit can also be used to easily make fruit rolls. Drain juice from fruit, saving juice for later use. Place fruit in food processor
or blender and purée until smooth. Applesauce can be used directly from the container.
For frozen fruit, thaw and purée until smooth.
While lightly oiled fruit roll sheet is sitting on the counter, pour puréed fruit onto it. Spread with a spatula to form a uniform layer
about ¼ inch thick. Position lled fruit roll sheet on dehydrator tray and then place tray onto power base, being careful not to spill the
fruit purée onto the base. Set temperature to 135°F or 57°C and begin drying. Average drying time for all fruit rolls is 4 to 7 hours.
Determining Dryness
Acceptably dried fruit rolls will be slightly tacky to the touch, but will not indent when touched in the center. Begin checking the fruit
roll after 4 hours of drying. If drying more than one fruit roll, be sure to check all of the trays. If additional drying time is needed,
recheck every 30 minutes.
While slightly warm, starting from the outer edge, carefully peel the fruit roll from the sheet. Loosely roll in plastic wrap or waxed
paper and follow “Packaging and Storing Dried Foods” information on page 11. For immediate enjoyment, cut in strips or roll and cut
into serving pieces.
NOTE: Remove fruit rolls from sheets prior to cutting them.