Cuisinart TOA-65 Instruction And Recipe Booklet page 11

The chart below lists recommendations on how to dehydrate different foods . These are guidelines only . Drying times can vary due to
thickness of cuts and relative humidity .
DEHYDRATE CHART
CATEGORY
Herbs/Spices Basil, Chives, Cilantro, Dill,
Mint, Oregano, Parsley,
Rosemary, Sage, Thyme
Herbs/Spices Garlic
Herbs/Spices Ginger Root
Fruit Apples
Fruit Apricots, Bananas,
Figs, Mangos, Melons,
Nectarines, Pineapples,
Pears, Plums
Fruit Cranberries, Blueberries
Fruit Cherries
Fruit Citrus
Fruit Grapes
Vegetables Beans (Green/Wax),
Broccoli, Cauliflower,
Corn*, Mushrooms, Peas*,
Peppers, Potatoes*, Onion,
Squash, Tomatoes
Vegetables Beets
Vegetables Leafy Greens (Kale,
Spinach)
Meat Pork/Beef
Fish Lean fish
FOOD
Rinse in cold water; pat dry
Peel cloves; halve lengthwise
Peel; grate or slice thinly
Peel and core; slice thinly
Wash; core, deseed or pit fruit; remove
rinds from melons or some peels; thinly
slice
Dip in boiling water to burst skins
Wash; pit
Wash; thinly slice
Wash; leave whole
Wash, peel and deseed as necessary;
*blanch; cut or slice into uniform pieces;
remove corn from cob; peas can be left
whole
Steam until tender; peel and thinly slice
Wash; dry thoroughly; remove stems, tear
leaves into small pieces if necessary
Remove fat and gristle; cut into uniform
strips; marinate if desired; pat off excess
oil during drying
Cut into uniform strips; marinate if desired
PREPARATION TEMPERATURE
100ºF–115ºF
100ºF–115ºF
100ºF–115ºF
130ºF–145ºF
130ºF–145ºF
130ºF–145ºF
130ºF–140ºF
11
FAN SPEED
Low 3 to 6 hours until stems
High
Low
135ºF Low
135ºF High
135ºF High
135ºF High
135ºF Low
135ºF High
High
High
Low
160ºF High
High
TIME
are brittle and leaves
crumble easily
6 to 12 hours
2 to 6 hours
4 to 10 hours
6 to 12 hours
10 to 18 hours
12 to 24 hours
2 to 12 hours
10 to 36 hours
6 to 12 hours
3 to 10 hours
3 to 6 hours
4 to 15 hours
Until firm and dry