Lagrange Nutris Instruction Book page 78

FOOD DEHYDRATION TABLES _______________________________________________________________________
The drying times indicated in the following tables are only indications. Several factors influence the exact dehydration time: the category, size and
quality of the foods, the quantity placed on the plates, the atmospheric conditions and personal preferences. You can note your preferences in a
table at the end of this manual.
FRUITS - 70°C
Foods Preparation
Apricots Cut into halves or quarters. The skin side must be down.
Citrus fruits Do not peel. Cut into 6 mm slices. For lemons, grate them after dehydration. Soft
Pineapples
Remove the skin and the core. Cut into 6 mm slices.
Bananas Remove the skin and cut into 3 mm slices.
Cherries
Remove the stems and the pits. Cut in half and put them skin side down
on the plate.
Figs Remove the imperfections and put them in one layer, facing downward.
Strawberries
Hull and cut in half or into 6 mm slices.
Kakis Remove the tops and peel. Cut into 6 mm slices.
Kiwi
Peel, remove the core and cut into 6 mm slices.
mangoes Peel, remove the pit and cut into 6 mm slices.
melon Remove the rind and the seeds. Cut into 6 mm slices.
Blackberries
Put them in as in. For blackberries with waxy skin, blanch in boiling water
for 1 to 2 minutes.
Whortleberries
Put the whole fruits onto the plates.
Nectarines Peel (option), remove the pits and cut into 9 mm slices.
Watermelon Remove the rind and the seeds. Cut into 6 mm slices.
Peaches Peel, remove the pits and cut into 6 mm slices.
Pears Peel, remove the pits and cut into 6 mm slices. Soak in lemon juice
(optional) and wipe to soak it up. It is also possible to cut into quarters,
but the dehydration time will be longer.
Apples
Peel (optional), core and slice. Soak in lemon juice (optional) and wipe
to soak it up. It is also possible to sprinkle them with cinnamon.
Plums Blanch in boiling water for 1 to 2 minutes. Cut in half and remove the pits.
Grapes
Remove the stems. Blanch in boiling water for 1 to 2 minutes.
It is also possible to cut them in half.
Rhubarb
Cut into 25 mm lengths.
Texture after dehydration
Soft
Soft
Tough
Tough and sticky
Soft
Tough and crisp
Tough
Tough and crisp
Soft
Soft and sticky
Tough
Tough and crisp
Soft
Soft and sticky
Soft
Soft
Soft
Soft
Soft
Tough
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Time(hours)
10 to 18
4 to 15
8 to 12
8 to 12
8 to 18
6 to 26
6 to 15
8 to 15
7 to 15
7 to 15
8 to 12
10 to 15
4 to 6
8 to 16
8 to 20
8 to 24
8 to 30
6 to 10
10 to 36
8 to 15
3 to 12