Manual

Drying Guide (select models)
Apples*
Apricots*
Bananas*
Cherries
Nectarines
and Peaches*
Pears*
Pineapple
Orange and
Lemon Peel
Firm varieties: Graven
Stein, Granny Smith,
Jonathan, Winesap,
Rome Beauty, Newton.
Blenheim/Royal most
common. Tilton also good.
Firm varieties
Lambert, Royal Ann,
Napoleon, Van or Bing.
Freestone varieties.
Bartlett
Fresh or canned.
Select rough-skinned fruit.
Do not dry the peel of fruit
marked "color added".
Wash, peel if desired, core and slice
into 1/8" slices.
Wash, halve, and remove pits.
Peel and cut into 1/4" slices.
Wash and remove stems. Halve and
remove pits.
Halve and remove pits. Peeling
isoptional but results in
better-looking dried fruit.
Peel, halve and core.
Wash, peel and remove thorny eyes.
Slice lengthwise and remove the
small core. Cut crosswise into
1/2" slices.
Wash well. Thinly peel the outer
1/16 to 1/8" of the peel. Be not use
the white bitter pith under the peel.
4-8 hours
18-24 hours
17-24 hours
18-24 hours
24-36 hours
24-36 hours
Canned:
14-18 hours
Fresh:
12-16 hours
1-2 hours
Pliable to crisp. Dried
apples store best when
they are slightly crisp.
Soft, pliable.
Pliable to crisp.
Pliable and leathery.
Pliable and leathery.
Soft and pliable.
Soft and pliable.
Tough to brittle.
Tomatoes
Carrots
Plum, Roma
Danvers Half Long,
Imperator, Red Cored
Chantenay
Halve, remove seeds. Place tomatoes
skin side up on rack. Prick skins.
Do not use carrots with woody fiber
or pithy core. Wash, trim tops and
)eel if desired. Slice crosswise or
diagonally into 1/4" slices. Steam
blanch for 3 min.
12-18 hours
Rinse in cold water. Pat dry with a
paper towel. Leave stems on until
leaves are dry, then discard.
Cut leaves 3 to 4" from top of plant
just as buds appear. Rinse leaves in
cold water.
4-8 hours
Tough to crisp.
Tough to brittle.
Hot Peppers Ancho, Anaheim Wash, halve and seed. Prick 4-6 hours Pods should appear
skin several times, shriveled, dark redand crisp.
Parsley, Mint, 1-3 hours Brittle and crumbly.
Cilantro, Sage,
Oregano
Basil 2-5 hours Brittle and crumbly.
* Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Referto the notes on page 23 for specific methods.
** 12 Hour Off will not occur during drying functions.
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