Dehydrate Chart - Thermador PODC302 Use And Care Manual

Dehydrate Chart

32
Food Item
Fruit
Apples
Bananas
Cherries
Orange peels
Orange slices
Pineapple rings
canned
fresh
Strawberries
Vegetables
Peppers
Mushrooms
Tomatoes
Preparation
Dipped in ¼ cup lem-
on juice and 2 cups
water, ¼" slices.
Dipped in ¼ cup lem-
on juice and 2 cups
water, ¼" slices.
Wash and towel dry.
For fresh cherries, re-
move pits.
Orange part of skin
thinly peeled from or-
anges.
¼" slices of orange.
Towel dried.
Towel dried.
Wash and towel dry.
Sliced ½" thick, skin
(outside) down on
rack.
Wash and towel dry.
Remove membrane of
peppers, coarsely
chopped about 1"
pieces.
Wash and towel dry.
Cut off stem end. Cut
into 1/8" slices.
Wash and towel dry.
Cut thin slices, 1/8"
thick, drain well.
Approx. Test for done-
drying ness
time (hrs)
11-15 Slightly pliable.
11-15 Slightly pliable.
10-15 Pliable leath-
ery, chewy.
2-4 Dry and brittle.
12-16 Skins are dry
and brittle, fruit
is slightly moist.
9-13 Soft and pli-
able.
Soft and pli-
8-12
able.
12-17 Dry and brittle.
15-17 Leathery with
no moisture in-
side.
7-12 Tough and
leathery, dry.
15-20 Dry, brick red
color.