L'Equip EXPANDABLE 528 Owner's Manual page 16

DEHYDRATOR
FRUIT
Dried fruit has no preservatives, is nutritious, and has a naturally sweet taste.
Suggested uses: snacks, cookies, pies, cobblers, cakes, breads, ice creams, pan-
Process:
Sort through grapes and berries. Remove those with imperfections.
• Wash fruit that is to be dehydrated with the skin.
• Peel fruits, if desired or necessary. For easy peeling of fruits such as peaches,
dip in boiling water until skin cracks.
• Waxy skinned fruits like cherries, cranberries, grapes (raisins), and blueberries
that will be left whole must have their skins poked or be placed in boiling
water for 1-2 minutes to remove waxy coating.
• Berries may be blanched or steamed to pop their skins which will shorten the
dehydration time. Cut, remove stems, stones, pits, cores and seeds.
• Cut fruit into slices, pieces or halves. Uniform slices ¼" are best for most fruits.
Cutting uniform slices will allow food to dry evenly.
• See PRETREATING section for fruits that may turn dark during the dehydrat-
ing process.
• Use mesh inserts for any small fruits or pieces that might fall through the
holes in the dehydrator trays.
Tutti-Fruit:
pear slices in mixture for 10 minutes. Blot dry on paper towels. Dehydrate.
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