Inspiration Guide

86 Cooking Charts
87
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INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apple Chips Core removed, cut in
1
/8-inch slices, rinsed in lemon water, patted dry 135°F 7–8 hrs
Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hrs
Bananas Peeled, cut in
3
/8-inch slices 135°F 8–10 hrs
Beet Chips Peeled, cut in
1
/8-inch slices 135°F 7–8 hrs
Eggplant Peeled, cut in
1
/4-inch slices, blanch 135°F 6–8 hrs
Fresh Herbs Rinsed, patted dry, stems removed 135°F 4–6 hrs
Ginger Root Cut in
3
/8-inch slices 135°F 6 hrs
Mangoes Peeled, cut in
3
/8-inch slices, pit removed 135°F 6–8 hrs
Mushrooms Cleaned with soft brush (do not wash) 135°F 6–8 hrs
Pineapple Peeled, cored, cut in
3
/8–
1
/2-inch slices 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 grated; steam if planning to rehydrate 135°F 6–8 hrs
JERKY – MEAT, POULTRY, FISH
Beef Jerky Cut in
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 60) 150°F 5–7 hrs
Chicken Jerky Cut in
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 60) 150°F 5–7 hrs
Turkey Jerky Cut in
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 60) 150°F 5–7 hrs
Salmon Jerky Cut in
1
/4-inch slices, marinated overnight (refer to Beef Jerky recipe page 60) 165°F 5–8 hrs
Dehydrate Chart for the Cook & Crisp™ Basket
with the Cook & Crisp Layered Insert*
or Dehydrating 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.