Jenn-Air JJW9530DDR Use & Care Manual page 16

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Drying Guide (select models}
FNUITS VAN|ETIES BEST PNEPA_TION DRYTIME
• FOR DRYmNG • at 14e°F _
Apples*
_ananas*
Cherries
Nectarines
and Peaches*
Pears*
Firm varieties: Graven
Stein, Granny Smith,
Jonathan, Winesap,
Rome Beaut},,,Newton.
Blenheim/Royal 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 "coior added".
4-8 hours
18-24 hours
17-24 hours=
18-24 hours=
Wash, peel if desired, core and slice
into 1/8" slices.
Wash, halve, and remove pits.
Peel and cut into 1/4" slices.
Wash and remove stems. Halve and
remove pits.
Halve and remove pits. Peeling
is optional but results in
better-looking 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 weiL Thinly peel the outer
1/16 to 1/8" of the peel Do not use
the white bitter pith under the peel
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 min.
Wash, halve and seed. Prick
skin several times.
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.
24-36 hours
24-36 hours
Canned:
14-18 hours
Fresh:
12-16 hours
1-2 hours
Tomatoes Plum, Roma 12-18 hours
Carrots 4-8 hours Danvers Half Long,
Imperator, Red Cored
Chantenay
TEST FOR DONENESS
AT MIN. DRY T|ME
Pliable to crisp. Dried
apples store best when they
are slightly crisp.
Soft, pliable.
Pliable to crisp.
Pliable and leathery.
Pliable and leathery.
Soft and pliable.
Soft and pliable.
Tough to brittle.
Tough to crisp.
Tough to brittle.
Hot Peppers Ancho, Anaheim 4-6 hours Pods should appear
shriveled dark red and crisp.
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Parsley, Mint, 1-3 hours Brittle and crumbly.
Cilantro, Sage,
Oregano
Basil 2-5 hours Brittle and crumbly.
*Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page 14 for specific methods.
** 12 Hour Off wiii not occur during drying functions.
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