Dehydrate Tips - Sharp SWA3052GS Operation Manual

FOOD AND THICKNESS
Poultry
• Chicken Quarters
• Chicken Halves
• Chicken Breasts
Pork
• Pork Chops (1 / " or more)
1
4
• Sausage - fresh
* Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.

DEHYDRATE TIPS

The circulating heated air at a lower temperature slowly removes
the moisture for food preservation.
• Oven temperature for dehydrating is between 120ºF (49ºC)
to 160ºF (71ºC).
• Multiple racks can be used simultaneously.
• Some foods require as much as 14-15 hours of time to fully
dehydrate.
DEHYDRATE CHART
FOOD
Fruit
• Apple Dipped in
• Bananas Dipped in
• Cherries Wash and towel dry. For fresh cherries, remove pits
• Oranges Peels 1 / slices of orange; orange part of skin thinly peeled
4
and slices from oranges
• Pineapple Towel dried
rings
• Strawberries Wash and towel dry. Sliced
down on rack
Vegetable
• Peppers Wash and towel dry. Remove membrane of pepper,
coarsely chopped about 1" pieces
• Mushrooms Wash and towel dry. Cut of stem end. Cut into
• Tomatoes Wash and towel dry. Cut this slices,
Herbs
• Oregano, sage Rinse and dry with paper towel
parsley and
thyme, and
fennel
• Basil Use basil leaves 3 to 4 inches from top. Spray with water,
shake off moisture and pat dry
RACK BROIL SETTING
POSITION
4
3
4
4
4
PREPARATION
/ cup lemon juice and 2 cups water,
1
4
/ cup lemon juice and 2 cups water,
1
4
/ " thick, skin (outside)
1
2
/
1
8
INTERNAL
°F (°C) TEMP. °F (°C)
450 (232) 180 (82)
450 (232) 180 (82)
450 (232) 170 (77)
450 (232) 160 (71)
450 (232) 160 (71)
• Consult a food preservation book for specific times and the
handling of various foods.
• This mode is suitable for a variety of fruits, vegetables, herbs
and meat strips.
• Drying screens can be purchased at specialty kitchen shops.
• By using paper towels, some food moisture can be absorbed
before dehydrating begins (such as with sliced tomatoes or
sliced peaches).
APPROXIMATE
DRYING TIME
(HRS)
/ slices 11-15
1
4
/ slices 11-15
1
4
10-15
Peels: 2-4
Slices: 12-16
Canned: 9-13
Fresh: 8-12
12-17
16-20
/ " slices 7-12
1
8
" thick, dry well 16-23
Dry at 120°F
(60°C) 3-5 hrs
Dry at 120°F
(60°C) 3-5 hrs
21
OVEN USE
TIME SIDE 1 TIME SIDE 2
(MIN.)* (MIN.)*
16-18 10-13
25-27 15-18
13-15 9-13
12-14 11-13
4-6 3-5
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
E