Haier HCW3285AES User Manual page 29

DEHYDRATE CHART
FOOD
Fruit
Apples
Bananas
Cherries
Oranges Peels
and slices
Pineapple rings
Strawberries
Vegetable
Peppers
Mushrooms
Tomatoes
Herbs
Oregano, sage
parsley and
thyme, and fennel
Basil
PREPARATION
Dipped in ¼ cup lemon
juice and 2 cups water,
¼ slices
Dipped in ¼ cup lemon
juice and 2 cups water,
¼ slices
Wash and towel dry.
For fresh cherries,
remove pits
¼ slices of orange;
orange part of skin
thinly peeled from
oranges
Towel dried
Wash and towel dry.
Sliced ½" thick,
skin (outside) down on
rack
Wash and towel dry.
Remove membrane
of pepper,
coarsely chopped about
1" pieces
Wash and towel dry.
Cut of stem end. Cut
into 1/8" slices
Wash and towel dry.
Cut this slices, 1/8" thick,
dry well
Rinse and dry with
paper towel
Place basil leaves 3
to 4" from top. Spray
with water, shake off
moisture and pat dry
APPROXIMATE
DRYING TIME* TEST FOR DONENESS
(hrs)
11-15 Slightly pliable
11-15 Slightly pliable
10-15 Pliable, leathery,
Peels 2-4 Orange peel: dry
Slices: 12-16
Orange slices:
skins are dry and
brittle, fruit is
slightly moist
Canned: 9-13 Soft and pliable
Fresh: 8-12
12-17
16-20 Leathery with no
moisture inside
7-12 Tough and leathery,
16-23 Dry, brick red color
Dry at 120°F Crisp and brittle
(60°C) 3-5 hrs
Dry at 120°F Crisp and brittle
(60°C) 3-5 hrs
chewy
and brittle
Dry, brittle
dry
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