Dehydrating Chart For Fruits At 135°F (60°C) - Hamilton Beach 32100 Use And Care Manual

Dehydrating Chart for Fruits at 135°F (60°C)
*B = Blanching #C = Color Protector
Fruit
Apples
Apricots
Bananas
Blueberries
Cherries
Cranberries
Green or Red Seedless Grapes
Kiwi
Lemons, Limes, or Oranges
Mangoes
Nectarines
Peaches
Pears
Pineapples
Plums
Strawberries
**Times may vary depending on the ripeness of your fruits and amount per tray. See "Dehydrating Fruits and Vegetables" on pages 8 and 9.
10
(See "How to Blanch" and "How to Protect Color" on page 8)
How to Prepare
Peeled, sliced 1/4 inch (0.6 cm) thick
Pitted, peeled, sliced
1/4 inch (0.6 cm) thick
Sliced 1/4 inch (0.6 cm) thick
Whole
Pitted, halved
Whole
Halved
Sliced 1/4 inch (0.6 cm) thick
Sliced 1/4 inch (0.6 cm) thick
Peeled, pitted, sliced
1/4 inch (0.6 cm) thick
Peeled, pitted, sliced
1/4 inch (0.6 cm) thick
Peeled, sliced 1/4 inch (0.6 cm) thick
Peeled, sliced 1/4 inch (0.6 cm) thick
Peeled, cored, sliced
1/4 inch (0.6 cm) thick
Pitted, sliced in eighths
Sliced 1/4 inch (0.6 cm) thick
Pretreatment/Time Dehydrating Time**
#C 8 to 12 hours
#C 15 to 19 hours
#C 6 to 10 hours
*B/1 minute 14 to 18 hours
– 22 to 26 hours
*B/1 minute 17 to 21 hours
– 19 to 23 hours
– 8 to 12 hours
– 17 to 21 hours
– 13 to 17 hours
#C 11 to 15 hours
#C 11 to 15 hours
#C 10 to 14 hours
– 12 to 16 hours
– 23 to 27 hours
– 6 to 10 hours
High-Pectin Fruit
Yes
Yes
No
Yes
No
Yes
Yes
Yes
No
No
Yes
Yes
Yes
Yes
Yes
No