Dehydrate Chart - Ninja Foodi SmartLid Manual

Dehydrate Chart

for the Cook & Crisp™ Plate
with the Cook & Crisp Layered Insert,*
Dehydrating Rack** or Reversible Rack
INGREDIENTS PREPARATION
FRUITS & VEGETABLES
Apple chips Cut in 1 / -inch slices (remove core), rinse in lemon water, pat dry
8
Asparagus Cut in 1-inch pieces, blanch
Bananas Peel, cut in 3 / -inch slices
8
Beet chips Peel, cut in 1 / -inch slices
8
Eggplant Peel, cut in 1 / -inch slices, blanch
4
Fresh herbs Rinse, pat dry, remove stems
Ginger root Cut in 3 / -inch slices
8
Mangoes Peel, cut in 3 / -inch slices, remove pits
8
Mushrooms Clean with soft brush (do not wash)
Pineapple Peel, cut in 3 / –
8
Strawberries Cut in half or in
Tomatoes Cut in 3 / -inch slices or grate; steam if planning to rehydrate
8
JERKY – MEAT, POULTRY, FISH
Beef jerky Cut in 1 / -inch slices, marinate overnight (refer to Beef Jerky recipe page 66)
4
Chicken jerky Cut in 1 / -inch slices, marinate overnight (refer to Beef Jerky recipe page 66)
4
Turkey jerky Cut in 1 / -inch slices, marinate overnight (refer to Beef Jerky recipe page 66)
4
Salmon jerky Cut in 1 / -inch slices, marinate overnight (refer to Beef Jerky recipe page 66)
4
*If the Ninja Cook & Crisp Layered Insert is not included with your unit, it can be purchased on ninjaaccessories.com.
106 Cooking Charts **The Ninja dehydrating rack is sold separately on ninjaaccessories.com.
1 / -inch slices, core removed
2
1 / -inch slices
2
TIP Most fruits and vegetables take between 6 and 8 hours (at 135°F) to dehydrate; meats take between
5 and 7 hours (at 150°F). The longer you dehydrate your ingredients, the crispier they will be.
TEMP
135°F
135°F
135°F
135°F
135°F
135°F
135°F
135°F
135°F
135°F
135°F
135°F
150°F
150°F
150°F
165°F
DEHYDRATE TIME
7–8 hrs
6–8 hrs
8–10 hrs
7–8 hrs
6–8 hrs
4–6 hrs
6 hrs
6–8 hrs
6–8 hrs
6–8 hrs
6–8 hrs
6–8 hrs
5–7 hrs
5–7 hrs
5–7 hrs
5–8 hrs
Questions? ninjakitchen.com 107