Inspiration Guide

112 Cooking Charts
113
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INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apple chips Cut in
1
/8-inch slices (remove core), rinse in lemon water, pat dry 135°F 7–8 hrs
Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hrs
Bananas Peel, cut in
3
/8-inch slices 135°F 8–10 hrs
Beet chips Peel, cut in
1
/8-inch slices 135°F 7–8 hrs
Eggplant Peel, cut in
1
/4-inch slices, blanch 135°F 6–8 hrs
Fresh herbs Rinse, pat dry, remove stems 135°F 4–6 hrs
Ginger root Cut in
3
/8-inch slices 135°F 6 hrs
Mangoes Peel, cut in
3
/8-inch slices, remove pits 135°F 6–8 hrs
Mushrooms Clean with soft brush (do not wash) 135°F 6–8 hrs
Pineapple Peel, cut in
3
/8–
1
/2-inch slices, core removed 135°F 6–8 hrs
Strawberries Cut in half or in
1
/2-inch slices 135°F 6–8 hrs
Tomatoes Cut in
3
/8-inch slices or grate; steam if planning to rehydrate 135°F 6–8 hrs
JERKY – MEAT, POULTRY, FISH
Beef jerky Cut in
1
/4-inch slices, marinate overnight (refer to Beef Jerky recipe page 66) 150°F 5–7 hrs
Chicken jerky Cut in
1
/4-inch slices, marinate overnight (refer to Beef Jerky recipe page 66) 150°F 5–7 hrs
Turkey jerky Cut in
1
/4-inch slices, marinate overnight (refer to Beef Jerky recipe page 66) 150°F 5–7 hrs
Salmon jerky Cut in
1
/4-inch slices, marinate overnight (refer to Beef Jerky recipe page 66) 165°F 5–8 hrs
Dehydrate Chart for the Cook & Crisp™ Basket
with the Cook & Crisp Layered Insert,*
Dehydrating Rack** or Deluxe Reversible Rack
*If the Ninja Cook & Crisp Layered Insert is not included with your unit, it can be purchased on ninjaaccessories.com.
**The Ninja dehydrating rack is sold separately on ninjaaccessories.com.
TIP Most fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate; meats take between
5 and 7 hours (at 150°F). The longer you dehydrate your ingredients, the crispier they will be.