Jade RJDO3002A Use & Care Manual page 16

Drying Guide
[select modelsL)
Apples*
Apricots*
Bananas*
Cherries
Nectarines
and Peaches*
Pears*
Orange and
Lemon Peel
Firm varieties: Graven
Stein, Granny Smith,
Jonathan, Winesap,
Rome Beauty, Newton.
BIenheim/RoyaI most
common. Tilton also good.
Firm varieties
Lambert, Royal Ann,
Napoleon, Van or Bing.
Freestone varieties=
Bartlett
Fresh or canned=
Select rough-skinned fruit=
Do not dry' the peel of fruit
marked "color added".
Wash, peel if desired, core and slice
into 1/8" slices=
Wash, halve, and remove pits=
Peel and cut into 1/4" stices.
Wash and remove stems. Halve and
remove pits.
Halve and remove pits. Peeling
is optional but results in
betterqooking dried fruit.
Peel, halve and core.
Wash, peel and remove thorny eyes.
Slice length wise and remove the
small core. Cut crosswise into
1/2" slices.
Wash well. Thinly peel the enter
1/16 to 1/8" of the peel. Do not use
the white bitter pith under the peel=
APPROX. I
DRY TmME
at 14e0[: _
4-8 hours
18-24 hours
17-24 hours.
18-24 hours.
24-36 hours
24-36 hours
Canned:
14-18 hours
Fresh:
12-16 hours
1-2 hours
TEST FOR DONENESS
AT lVlIN. DRY TiME
Pliable to crisp= Dried
appIes store best when they
are slightty crisp=
Soft, pliable.
Pliable to crisp.
Pliable and leathery.
Pliable and leathery'.
Soft and pliable.
Soft and pliable.
Tough to brittle.
Tomatoes
Carrots
Rot Peppers
Parsley, Mint,
Cilantro, Sage,
Oregano
Plum, Roma
Danvers Half Long,
Imperator, Red Cored
Chantenay
Ancho, Anaheim
Basil
Halve, remove seeds. Place tomatoes
skin side up on rack. Prick skins.
Do not use carrots with woody fiber
or pithy core. Wash, trim tops and
peel if desired. Slice crosswise or
diagonally into 1/4" slices. Steam
blanch for 3 rain.
Wash, halve and seed. Prick 4-6 hours Pods should appear
skin several times, shriveled dark red and crisp.
!
Rinse in cold water. Pat dry with a
paper towel. Leave stems on until
leaves are dry', then discard.
Cut leaves 3 to 4" from top of plant
just as buds appear. Rinse leaves in
cold water.
12-18 hours Tough to crisp.
4-8 hours Tough to brittle.
1-3 hours
Brittle and crumbly.
Brittle and crumbly.
2-5 hours
*Fruits requinng an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page 14 for specific methods.
** 12 Hour Off will not occur dunng drying functions.
15