Dehydrate Chart - BORETTI BPON 45 Operating Instructions Manual

EN

Dehydrate Chart

FOOD
FRUIT
Apples
Bananas
Cherries
Oranges Peels and slices
Pineapple rings
Strawberries
VEGETABLE
Peppers
Mushrooms
Tomatoes
HERBS
Oregano, sage parsley and
thyme, and fennel
Basil
28
PREPARATION
Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices
Dipped in ¼ cup lemon juice and
2 cups water, ¼ slices
Wash and towel dry.
For fresh cherries, remove pits
¼ slices of orange;
orange part of skin thinly peeled
from oranges
Towel dried
Wash and towel dry.
Sliced ½" 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 Slightly pliable
11 - 15 Slightly pliable
10 - 15 Pliable, leathery, chewy
Peels: 2 - 4 Orange peel: dry and brittle
Slices: 12 - 16 Orange slices: skins are dry
and brittle, fruit is slightly moist
Canned: 9 - 13
Soft and pliable
Fresh: 8 - 12
12 - 17 Dry, brittle
Leathery with no moisture
16 - 20
inside
7 - 12 Tough and leathery, dry
16 - 23 Dry, brick red color
Dry at 120°F
3 - 5 Crisp and brittle
(60°C)
Dry at 120°F
3 - 5 Crisp and brittle
(60°C)
TEST FOR DONENESS