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Oven Operation
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Firm Varieties: Graven
Wash, peel if desired, core and slice
4-8 hours
Pliable to crisp. Dried
Stein, Granny Smith,
into 1/8" slices,
apples store best when they
Jonathan, Winesap,
are slightly crisp.
Rome Beauty, Newton.
Blenheim/Royal most
Wash, halve, and remove pits.
18-24 hours
Soft, pliable.
common. Tilton also good.
Firm Varieties
Peel and cut into 1/4" slices.
17-24 hours.
Pliable to crisp.
Lambert, Royal Ann,
Wash and remove stems. Halve and
18-24 hours.
Pliable and leathery.
Napoleon, Van or Bing.
remove pits.
Freestone Varieties.
Halve and remove pits. Peeling is
24-36 hours
Pliable and leathery.
optional but results in better-looking
dried fruit.
Bartlett
Peel, halve and core.
24-36 hours
Soft and pliable.
Fresh or canned.
Wash, peel and remove thorny eyes.
Canned:
Soft and pliable.
Slice lengthwise and remove the small
14-18 hours
core. Cut crosswise into 1/2" slices.
Fresh:
12-16 hours
Select rough-skinned fruit.
Wash well. Thinly peel the outer 1/16"
1-2 hours
Tough to brittle.
Do not dry the peel of fruit
to 1/8" of the peel. Do not use the
marked "color added",
white bitter pith under the peel.
Plum, Roma
Halve, remove seeds. Place tomatoes
12-18 hours
Tough to crisp.
skin side up on rack. Prick skins.
Danvers Ha f Long,
Do not use carrots with woody fiber or
4-8 hours
Tough to brittle.
Imperator, Red Cored
pithy core. Wash, trim tops and peel if
Chantenay
desired. Slice crosswise or diagonally
in 1/4" slices. Steam blanch for 3 min.
Ancho, Anaheim
Wash, halve and seed. Prick
4-6 hours
Pods shouldappearshriveled,
skin several times,
dark red and crisp.
Rinse in cold water. Leave stems on
1-3 hours
3tittle and crumbly.
until leaves are dry, then discard.
"
of
Cut leaves 3 to 4 from top
plant
2-5 hours
Brittle and crumbly.
just as buds appear. Rinse leaves in
cold water.
* Fruits require an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page 13 for specific methods.
**Automatic Oven Turn Off will not occur during drying functions.
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