Dehydrate Tips - Haier HCW3260AES User Manual

DEHYDRATE TIPS

The circulating heated air at a lower temperature slowly removes the moisture for
food preservation.
•
Oven temperature for dehydrating is between 120ºF (50ºC) to 160ºF (70ºC).
•
Multiple racks can be used simultaneously.
•
Some foods require as much as 14-15 hours of time to fully dehydrate.
•
Consult a food preservation book for specific times and the handling of various
foods.
•
This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.
•
Drying screens can be purchased at specialty kitchen shops.
•
By using paper towels, some food moisture can be absorbed before dehydrating
begins (such as with sliced tomatoes or sliced peaches).
DEHYDRATE CHART
FOOD
Fruit
Apples
Bananas
Cherries
Oranges Peels
and slices
Pineapple rings
Strawberries
Vegetable
Peppers
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
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
chewy
and brittle
Dry, brittle
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