Jenn-Air JDS98610 Use & Care Manual page 21

DRYING GUIDE CHART
The length of drying times vary due to water and sugar
content of food, size of food pieces, amount of food being
dried, humidity in the air.
Check foods at the minimum drying time. Dry longer if
necessary.
Fruits that turn brown when exposed to air should be
treated with an antioxidant. Try one of the following
methods:
1. Dip fruit in a mixture of 3 tbs (44.4 mL) lemon juice to
1 qt (0.95 L) of cool water.
2. Soak fruit in a solution of 1 tsp (4.9 mL) ascorbic acid
or commercial antioxidant to 1 qt (0.95 L) of cold
water.
FOOD VARIETIES BEST FOR
DRYING
FRUIT
Apples* Firm varieties: Graven
Stein, Granny Smith,
Jonathan, Winesap, Rome
Beauty, Newton
Apricots* Blenheim/Royal most
common. Tilton also good.
Bananas* Firm varieties
Cherries Lambert, Royal Ann,
Napoleon, Van or Bing
Nectarines and Freestone varieties
Peaches*
Pears* Bartlett
Pineapple Fresh or canned
Orange and Select rough-skinned fruit.
Lemon peel Do not dry the peel of fruit
marked "color added."
VEGETABLES
Tomatoes Plum, Roma
Carrots Danvers Half Long,
Imperator, Red Cored
Chantenay
Hot Peppers Ancho, Anaheim
HERBS
Parsley, Mint,
Cilantro, Sage,
Oregano
Most fruits and vegetables dry well and retain their color when
dried at 140°F (60°C). Meat and jerky should be dried between
145°F and 150°F (63°C and 65°C). For optimal flavor, dry herbs
at 100°F (38°C), however, at this lower temperature expect
extended drying times of up to 8 hours.
Foods may drip during the drying process. After drying high
acid or sugary foods, clean the oven bottom with soap and
water. The porcelain oven finish may discolor if acidic or sugary
food soils are not wiped up prior to high heat or a self-cleaning
cycle.
More than one rack of food may be dried at the same time.
However, additional drying time is needed.
Refer to other resources at your local library or call your local
agricultural department service for additional information
PREPARATION
Wash, peel if desired, core and
slice into ¹⁄₈" (3.0 mm) slices.
Wash, halve, and remove pits.
Peel and cut into ¼" (6.0 mm)
slices.
Wash and remove stems. Halve
and remove pits.
Halve and remove pits. Peeling is
optional but results in better-
looking dried fruit.
Peel, halve and core.
Wash peel and remove thorny
eyes. Slice lengthwise and remove
the small core. Cut crosswise into
½" (12.0 mm) slices.
Wash well. Thinly peel the outer
¹⁄₁₆" to ¹⁄₈" (1.5 mm to 3.0 mm) of
the peel.
Halve, remove seeds. Place skin
side up on rack. Prick skins.
Do not use carrots with woody
fiber or pithy core. Wash, trim tops
and peel if desired. Slice
crosswise of diagonally into
¼" (6.0 mm) slices. Steam blanch
for 3 min.
Wash, halve and seed. Prick skin
several times.
Rinse in cold water. Pat dry with a
paper towel. Leave stems on until
leaves are dry, then discard.
APPROX. DRY TEST FOR DONENESS
TIME AT 140°F AT MINIMUM DRY TIME
(60°C) [HOURS]**
4 to 8 Pliable to crisp. Dried
apples store best when
slightly crisp.
18 to 24 Soft and pliable
17 to 24 Pliable to crisp
18 to 24 Pliable and leathery
24 to 36 Pliable and leathery
24 to 36 Soft and pliable
Canned: 14 to 18 Soft and pliable
Fresh: 12 to 16
1 to 2 Tough to brittle
12 to 18 Tough to crisp
4 to 8 Tough to brittle
4 to 6 Pods should appear
shriveled, dark red and
crisp.
1 to 3 Brittle and crumbly
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