User guide

10
Fruit Preparaon Dryness test Approx. me (hours)
Apples Pare, core and cut into
slices or rings
pliable 5-6 hours
Archoke Cut into 1/8 inch strips brile 5 to 13 hours
Apricots Clean, cut in halves or in
slices
pliable 12-38 hours
Banana Peel and cut into 1/8 inch
slices
Crisp 8-38 hours
Berries Cut strawberries into 1/4
inch slices, other berries
whole
No moisture 8-26 hours
Cherries Ping is oponal, or pit
when 50% dry
Leathery 8-34 hours
Cranberries Chop or leave whole Pliable 6-26 hours
Dates Pit and slice Leathery 6-26 hours
Figs Slice Leathery 6-26 hours
Grapes Leave whole Pliable 8-38 hours
Nectarines Cut in half, dry with skin
side down. Pit when 50%
dry
Pliable 8-26 hours
Orange rind Peel in long strips Brile 8-16 hours
Peaches Pit when 50% dry. Halve or
quarter with cut side up
Pliable 10-34 hours
Pears Peel and slice Pliable 8-30 hours
Table for Dehydrang Fruits
Please note general cooking temperatures
 Fruit & Vegetables 50-65˚C
 Beef and other general meat 70˚C