Weston 75-0401-W 6 TRAY Manual page 9

• After blanching is complete, plunge into a large bowl filled with ice water to
stop the blanching process.
• Drain and completely pat dry the fruits or vegetables before dehydrating.
How to Protect Color
Some fruits and potatoes may discolor during the drying process. To protect
the color, follow these steps.
• Prepare a solution of equal parts lemon juice and water.
• Dip pieces into the solution; drain.
• If using a commercial fruit preservative, follow package directions.
C. Determining Dryness
• Many things influence drying time, including moisture content, type and
amount of food, shape and evenness of food slices, air temperature, humidity,
and your personal preference in texture of your food.
• Drying charts are a guideline. Drying times and temperatures vary for
different types of foods; start checking food at the minimum recommended
time referenced on the chart. If the food is not listed on the chart, pick a similar
food.
• Combine any remaining food to upper trays for ease of checking doneness.
• Check all trays for doneness at the minimum recommended time on the
chart.
• All fruits should be able to bend and be slightly soft but not be tacky, except
for apples and bananas which should be crisp.
• All vegetables should be crisp and easily broken.
D. Drying Fruit Rolls
• Fruit rolls can be made with peeled and pitted pureed fresh fruits; canned
fruit that has been well drained and pureed; defrosted frozen fruit, drained and
pureed; or with store-bought applesauce.
• Fruits that are higher in pectin (apples, apricots, blueberries, grapes,
peaches, pears, pineapples, and plums) will make a fruit roll with a nice
leatherlike texture.
• When using a low-pectin fruit (grapefruits, lemons, limes, oranges,
raspberries, and strawberries), combine with a higher-pectin fruit for an easy
peelable fruit roll.
• Lightly spray the fruit roll sheet with nonstick cooking spray or lightly grease
with vegetable oil before adding your pureed fruit.
• Evenly spread about 3/4 cup to 1 cup (177 ml to 237 ml) puree on the
prepared fruit roll sheet about 1/4 inch (0.6 cm) thick.
• Add the fruit roll sheet to one of the top two trays for drying.
• Fruit rolls should be checked for doneness starting at 4 hours.
• Fruit rolls will be slightly tacky when dried.
• Always remove the fruit roll from the sheet after cooling for 15 minutes.
• The fruit roll should be slightly warm to easily remove from the fruit roll sheet.
• Once rolled up, cool completely before storing in an airtight container.
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