Operating instructions

*for raw & living foods - use 105ºF/the drying time is extended
Food Preparation Test Time
Apples
Pare, core & cut into ¼” slices or rings. May be sprinkled with cinnamon if
desired.
Pliable
7-15
hours
Apricots Wash, cut in half, slice and remove pit. Push in backs dry skin side down. Pliable
20-28
hours
Bananas Peel & cut into 1/8” slices.
Leathery or
Crisp
6-10
hours
Berries Leave whole. For wax skin berries pretreat by crazing. Leathery
10-15
hours
Cherries
Remove stems & pits. Cut in half & place skin side down & sticky on tray. Will
be like raisins, watch to prevent over drying.
Leathery &
Sticky
13-21
hours
Cranberries Same process as berries. Pliable
10-12
hours
Figs Wash, cut out blemishes, quarter & spread one layer deep, skin side down. Pliable
22-30
hours
Grapes
Wash, remove stems & cut in half or leave whole, skin side down. Blanching
will reduce drying time by 50%.
Pliable
22-30
hours
Nectarines Wash, pit and peel. Cut into 3/8” slices, dry skin side down. Pliable
8-16
hours
Peaches Wash, pit and peel-if desired 1/4” slices. Pliable
8-16
hours
Pears Wash, remove core, peel 1/4” slices, or 1/4 the pear. Pliable
8-16
hours
Persimmons Wash, remove cap & peel 1/4” slices. Leathery
11-19
hours
Pineapple Peel, remove brous eyes and core. Cut into 1/4” slices or wedges. Pliable
10-18
hours
Prune Plums
Wash, cut in half, remove pit and pop the back to expose more surface to
the air.
Leathery
8-16
hours
Rhubarb Wash, cut into 1” lengths. Leathery
6-10
hours
Strawberries Wash, cut off caps, slice 1/4” thick.
Leathery &
Sticky
7-15
hours
Watermelon Cut off rind, cut into wedges and remove seeds.
Pliable &
Sticky
8-10
hours
FRUITS DRYING GUIDE Dry best at 135ºF/57ºC