Manual

13
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The times given are approximate. Your drying times will vary
with room temperature, humidity, moisture content of the
food, how thinly the food is sliced, the number of trays you
are using, and personal preference. We recommend keeping
records of your own drying experiences as you learn what
works best for you.
ALWAYS THOROUGHLY WASH FOOD BEFORE DEHYDRATION
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Pretreat if desired and place the fruit into the dehydrator.
Optimal drying temperature is 135º F (57º C).
Fruit Preparation
Average
Drying Time Uses
Apples After paring, core, slice into rings
and dip in pretreatment solution
for 2 minutes. Drain and arrange
on tray
4-10 hours Applesauce, pies,
cobblers, rings, baking
and snacks
Apricots Dry in halves and turn inside out
or cut into quarters. Pre-treat to
help retain color.
8-16 hour Baking, granola and
snacks
Bananas Remove peel, cut into 1/4"
slices.
6-12 hours Snacks, baby food,
granola and baking
Blueberries Wash and remove stems. Blanch
until skins crack.
10-18 hours Ice cream, yogurt,
granola, snacks and
baking
Canned Fruit Drain well and slice if necessary. 6-12 hours Baking, granola and
snacks
Cherries Do not stem until ready to
prepare. Pit when 50% dry.
Pitting is optional.
18-26 hours Baking, granola and
snacks
Citrus Fruit Peel (optional), slice 3/8" thick. 6-12 hours Flavorings when
powdered
Cranberries Wash and remove stems. Blanch
until skins crack.
10-18 hours Ice cream, yogurt,
granola, snacks and
baking
Coconut Remove dark outer skin, slice
3/8" thick.
3-8 hours Baking, granola and
snacks
Figs Remove stems and halve. 8-15 hours Fillings, cakes, puddings,
breads and cookies