Dehydrate Chart; Broil Tips - GASLAND chef Pro Series Instruction Manual

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Dehydrate chart

Food
Fruit
• Apple
• Bananas
• Cherries
• Oranges peels and slices
• Pineapple rings
• Strawberries
Vegetable
• Peppers
• Mushrooms
• Tomatoes
Herbs
• Oregano, sage parsley
and thyme, and fennel
• Basil

Broil tips

• Place rack in the required position needed before turning on the oven.
• Use Broil mode with the oven door closed.
• Preheat oven for 5 minutes before use.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time(see convection broil chart).
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Preparation
Dipped in ¹/4" cup lemon juice and
2 cups water, ¹/4" slices
Dipped in ¹/4" cup lemon juice and
2 cups water, ¹/4" slices
Wash and towel dry. For fresh cherries,
remove pits
¹/4 slices of orange; orange part of
skin thinly peeled from oranges
Towel dried
Wash and towel dry. Sliced ¹/2" 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
Use basil leaves 3 to 4 inches from top. Spray
with water, shake off moisture and pat dry
Approximate Drying Time(HRS)
11-15
11-15
10-15
Peels: 2-4
Slices: 12-16
Peels: 2-4 Slices: 12-16
Canned: 9-13 Fresh: 8-12
12-17
16-20
7-12
16-23
Dry at 120°F(60°C) 3-5 hrs
Dry at 120°F(60°C) 3-5 hrs
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Test For Doneness
Slightly pliable
Slightly pliable
Pliable, leathery, chewy
Orange peel: dry and brittle
Orange slices: skins are dry and
brittle, fruit is slightly moist
Soft and pliable
Dry, brittle
Leathery with no moisture inside
Tough and leathery, dry
Dry, brick red color
Crisp and brittle
Crisp and brittle