User Guide

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Canned fruit can also be used to easily make fruit leather. Drain juice from fruit, saving juice for later use. Place fruit in food processor
or blender and purée until smooth. Applesauce can be used directly from the container. For frozen fruit, thaw and purée until smooth.
While lightly oiled fruit roll sheet is sitting on counter, pour puréed fruit onto it. Spread with a spatula to form a uniform layer about ¼
inch thick. Position filled fruit roll sheet on dehydrator tray and then place tray onto power base, being careful not to spill the fruit purée
onto the base. Set temperature to 135°F [57°C], and begin drying. Average drying time for all fruit rolls is 4 to 7 hours.
Determining Dryness
Acceptably dried fruit leather will be slightly tacky to the touch, but will not indent when touched in the center. Begin checking the fruit
roll after 4 hours of drying. If drying more than one fruit roll, be sure to check all of the trays. If additional drying time is needed,
recheck every 30 minutes. While slightly warm, starting from the outer edge, carefully peel the fruit roll from the sheet. Loosely roll in
plastic wrap or waxed paper and follow “Packaging and Storage” information on page 4. For immediate enjoyment, cut in strips or roll
and cut into serving pieces. NOTE: Remove fruit rolls from sheets prior to cutting them.
Fruit Drying Guide
Dry fruit at 135°F [57°C]. Drying times are highly variable depending on the type and amount of food, thickness, evenness of food pieces, humidity,
air temperature, personal preference, and even the age of the plant at the time of harvesting.
Fruit Preparation Pretreatment Average Drying Time
Apples Peel,ifdesired,core,andcutinringsorslices,⅛˝to¼˝thick.
Ascorbic acid, ascorbic acid
mixture, or lemon juice.
4–9 hours
Apricots Cutinhalf,removepit,andcutinquartersor¼˝thickslices. See apples. 8–16 hours
Bananas Peelandcutinto¼˝thickslices. See apples. 6–8 hours
Blueberries
Remove stems. Dip in boiling water for 30 to 60
seconds; then plunge in ice water to crack the skin.
None 9–17 hours
Cherries Remove stems and pit. Cut in half, chop, or leave whole. None 15–23 hours
Cranberries
Remove stems. Dip in boiling water for 30 to 60
seconds; then plunge in ice water to crack the skin.
None 10–18 hours
Figs
Remove stems. Small figs can be left whole. Otherwise, cut in
half. Dip whole figs in boiling water for 30 to 60 seconds; then
plunge in ice water to crack the skin.
None 8–15 hours
Grapes
Leave whole or cut in half. Dip whole grapes in boiling water
for 30 to 60 seconds; then plunge in ice water to crack the
skin.
None 13–21 hours
Kiwi Peelandcutinto¼˝to⅜˝thickslices. None 4–6 hours
Nectarines Cutinhalfandremovepit.Mayalsoquarterorslice¼˝thick. See apples.
6–10 hours (slices)
36–48 hours (halves or quarters)
Peaches
Peel if desired. Cut in half and remove pit. May also quarter or
slice¼˝thick.
See apples.
6–10 hours (slices)
36–48 hours (halves or quarters)
Pears Peel,core,andslice¼˝thick. See apples. 7–13 hours
Pineapple Peel,core,andslice¼˝thick. None 5–12 hours
Plums/Prunes Halve or quarter and remove pit. None 8–15 hours
Rhubarb Trimanddiscardleaves.Cutstalkinto¼˝slices. None 6–9 hours
Strawberries Removetheleafycrown.Halveorslice¼˝thick. None 6–12 hours
Drying Vegetables
Dry vegetables at 125°F [52°C]. Vegetables dry much faster than fruits. At the end of the drying period moisture loss is rapid. As a result,
vegetables need to be checked often towards the end of the drying time to prevent overdrying. Food turns brown when it is overdried.
When drying smaller vegetables, such as peas or carrots, it is recommended that you place them on a mesh screen on the tray. A mesh
screen will help prevent smaller foods from falling through the grates in the tray as they dehydrate. See information on page 3, “How
to Use the Nonstick Mesh Screens”.