Sahara Brod & Taylor DR-710 Bedienungsanleitung Seite 15

Fruit
Fruits are among the most popular of all dried foods and are a great way to get started
using your dehydrator. Drying ripe fruit creates a healthy snack that concentrates the
flavors. Dried fruit is nutritious, light weight and easy to carry.
Many fruits are covered with a skin that is a great natural barrier to drying. Slicing
exposes the inner fruit that will dry more quickly. The thinner the slices, the faster the
food will dry. Smaller fruit such as grapes can be dried whole, although drying time
may be longer.
If the fruit is not sliced, blanching with steam or boiling water for several minutes
is often recommended to make fruit skin more porous and speed drying. However,
blanching can result in a more "cooked" taste in dried fruit. Don't be afraid to try longer
dehydration times with completely natural and unprocessed fruit. The results can be
far superior.
Fruit Drying Guidelines
Temperature: 135°F / 57°C
Fruit
Apples
Apricots
Bananas
Berries
Blueberries
Cherries
Cranberries
Figs
Grapes
Nectarines
Peaches
Pears
Pineapple
Strawberries
Time
7-15 hours Leathery or crispy to taste.
20-28 hours Best if sliced 1/4" / 6mm or thicker.
6-10 hours Do not over dry for best taste.
10-15 hours Leave whole.
10-15 hours Leave whole, craze in boiling water to dry faster.
13-21 hours Dry until sticky
10-12 hours Leave whole. Boil until skins crack.
22-30 hours Do not over dry for best taste.
24-36 hours Do not blanch for best taste.
8-16 hours Best if sliced 1/4" / 6mm or thicker.
8-16 hours Best if sliced 1/4" / 6mm or thicker.
8-16 hours Leathery or crispy to taste.
10-18 hours Best if sliced 1/4" / 6mm or thicker.
7-15 hours Dry until sticky.
Remarks
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