Drying Table For Fruits; Drying Table For Vegetables - Koolatron Total Chef TCFD-05 Instruction Manual And Recipes

DRYING TABLE FOR FRUITS

The times are approximate. Your drying times will vary with room temperature,
humidity, moisture content of the food and how thinly the food is sliced.
The presence of natural juices in food will also vary, some fruit sugars tend to be
stickier than others.
FRUIT PREPARATION
Apples Pare, core and cut in slices or
rings. Dip in pretreatment for
2 min. Drain and place on tray.
Apricots Dry in halves and turn inside
out or cut into quarters. Pretreat
to help retain color without
penetrating skin of fruit.
Bananas Peel and cut into 1/8" slices.
Berries Strawberries may be sliced in
3/8" slices. Leave other berries
whole. Bathe wax-coated
berries in boiling water.
Cherries Do not stem, until ready to
prepare. Pitting is optional, or
pit when 50% dry.
Chives Chop - spread on tray
Cranberries Wash well, chop for flakes or
leave whole.
Grapes Wash, remove stems and leave
(raisins) whole.
Nectarines No need to peel. Dry with skin
down on screen, or cut in 3/8"
slices or circles.
Orange Peel in long strips and dry. Do
Rind not grate until ready to use.
Peaches Remove peels during dehydration
if desired. Pit when 50%
dehydrated. Halve or quarter.
Pears Peel, remove core and woody
tissue. Cut into slices or rings,
halves, quarters or eighths.
Pineapples Remove core, cut in slices or
(fresh) wedges or chucks.
DRYNESS TEST TIME
Pliable 4-15 hrs.
Pliable 8-36 hrs.
Crisp 5-24 hrs.
No visible 5-24 hrs.
moisture
Leathery but 6-36 hrs.
sticky
Brittle 4-10 hrs.
No visible 4-20 hrs.
moisture
Pliable and 6-36 hrs.
leathery
Pliable 6-24 hrs.
Brittle 6-15 hrs.
Pliable and 5-24 hrs.
leathery
Pliable and 5-24 hrs.
leathery
Pliable 6-36 hrs.
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FRUIT PREPARATION
Pineapples Drain and pat dry.
(canned)
Plums Wash, leave whole or cut in
half and remove pits or pop
them out when half dried.
Prunes Same as plums, but soak in
boiling water for 2 minutes
first.
Rhubarb Use only tender stalks. Wash,
cut in 1" lengths.

DRYING TABLE FOR VEGETABLES

VEGETABLE PREPARATION
Artichoke Cut hearts into 1/8" strips. Boil
hearts 5-8 minutes in 3/4 cups water
containing 1 tablespoon lemon
juice.
Asparagus Wash and cut into 1" pieces.
Tips yield better product.
Stems, crushed after drying
make excellent seasoning.
Beans Cut into 1" pieces or cut French
(green or style. Steam until translucent.
wax) Stir beans on tray after partial
drying, moving inside beans
outside for more even drying.
Beets Tear off all but 1" of tops and
roots. Wash, blanch, cool.
Remove tops, skin and roots.
Dice or slice.
Brussel Cut sprouts from stalk, cut in
Sprouts half lengthwise through stem.
Broccoli Trim, cut as for serving, wash
thoroughly. Steam tender, about
3-5 minutes.
Cabbage Trim, cut into strips 1/8" thick.
Cut core into 1/4" thick strips.
Use bottom shelf of dehydrator.
DRYNESS TEST TIME
Leathery 6-36 hrs.
Pliable
5-24 hrs.
Leathery 8-36 hrs.
No visible 5-24 hrs.
moisture
DRYNESS TEST TIME
Brittle 4-12 hrs.
Brittle 4-10 hrs.
Brittle 4-14 hrs.
Brittle, 4-12 hrs.
dark red
Brittle 5-15 hrs.
Brittle 5-15 hrs.
Leathery 4-12 hrs.
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