Inspiration Guide

INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Cut in
1
/8-inch slices, remove core, rinse in lemon water, pat dry 135°F 7–8 hours
Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hours
Bananas Peel, cut in
3
/8-inch slices 135°F 8–10 hours
Beets Peel, cut in
1
/8-inch slices 135°F 6–8 hours
Eggplant Peel, cut in
1
/4-inch slices, blanch 135°F 6–8 hours
Fresh herbs Rinse, pat dry, remove stems 135°F 4 hours
Ginger root Cut in
3
/8-inch slices 135°F 6 hours
Mangoes Peel, cut in
3
/8-inch slices, remove pit 135°F 6–8 hours
Mushrooms Clean with soft brush (do not wash) 135°F 6–8 hours
Pineapple Peel, cut in
3
/8–
1
/2-inch slices, remove core 135°F 6–8 hours
Strawberries Cut in half or in
1
/2-inch slices 135°F 6–8 hours
Tomatoes Cut in
3
/8-inch slices or grated; steam if planning to rehydrate 135°F 6–8 hours
MEAT, POULTRY, FISH
Beef jerky Cut in
1
/4-inch slices, marinate overnight 150°F 5 –7 hours
Chicken jerky Cut in
1
/4-inch slices, marinate overnight 150°F 5 –7 hours
Turkey jerky Cut in
1
/4-inch slices, marinate overnight 150°F 5 –7 hours
Salmon jerky Cut in
1
/4-inch slices, marinate overnight 150°F 3–5 hours
Dehydrate Chart
50
51
Questions? ninjakitchen.comCooking Charts
TIP When dehydrating meats and fish, it is recommended to ROAST at 330°F
for 1 minute before dehydrating in order to fully pasteurize the food