Thermador POD301 Use And Care Manual page 19

Dehydrate Chart
Food Item
Fruit
Apples
Bananas
Cherries
Orange peels
Orange slices
Pineapple rings
canned
fresh
Strawberries
Vegetables
Peppers
Mushrooms
Tomatoes
Herbs
Oregano, Sage,
Parsley, Thyme,
Fennel
Basil
Preparation Approx. drying
time (hrs) Test for doneness
Dipped in 1/4cup lemon juice and 2 cups water,
1/4"slices.
Dipped in 1/4cup lemon juice and 2 cups water,
1/4"slices.
Wash and towel dry. For fresh cherries, remove
pits.
Orange part of skin thinly peeled from oranges.
1/4"slices of orange.
11-15
11-15
10-15
2-4
12-16
Slightly pliable.
Slightly pliable.
Pliable leathery, chewy.
Dry and brittle.
Skins are dry and brittle,
fruit is slightly moist.
Towel dried.
Towel dried.
9-13
8-12
Soft and pliable.
Soft and pliable.
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.
Rinse and dry with paper towel.
Use basil leaves 3 to 4 inches from the top.
Spray with water, shake off moisture and pat
dry.
12-17
15-17
7-12
15-20
Dry at 100 °F
4-6 hours.
Dry at 100 °F
4-6 hours.
Dry and brittle.
Leathery with no
moisture inside.
Tough and leathery, dry.
Dry, brick red color.
Crisp and brittle.
Crisp and brittle.
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