L'Equip EXPANDABLE 528 Owner's Manual page 17

NOTE:
Dry fruit at 125 °. Use average times only as a general guideline. Many
variables can contribute to a large di erence in drying times. To test for dryness:
Remove a piece of fruit. Let it cool. Cut or tear. No visible moisture should be
apparent. Most fruits will still be pliable and leathery. Bananas and strawberries
should be almost crisp.
Fruit Preparation
Apples Peel if desired. Core. Cut slices, rings
or chop into pieces.
Apricots Do not peel. Halve and pit.
Turn inside out or cut silces.
Bananas Peel. Cut into slices 1/8" - 1/4".
Firm Skin (Blueberries, cranberries, etc)
Berries Sort. Poke skin or place in boiling
water for 1-2 min. Blot dry.
Berries Leave whole.
Cantaloupe Cut in half. Remove seeds and peel
Cut slices. Blot dry on paper towel.
Cherries Wash, pit and remove stems. Poke
skin or place in boiling water for
1-2 min. Blot dry.
Citrus Fruit Peel, if desired. Cut into slices.
Coconut Remove Outer Skin. Slice.
Cranberries Wash. Remove stems. Place in boiling
water for 1 - 2 min. Blot dry.
Grapes Cut in half. Remove seeds. Place cut side
up. Seedless green are better than red
or black. Poke skin or place in boiling
water 1 -2 min. Blot dry.
Kiwi Peel. Cut into slices. Slice 1/4" - 3/8 thick.
Mangos Remove skin and slice.
Melons Remove skin and seeds. Use deepest
tray for watermelon. Cut in slices as
thick as deep tray size will allow.
Peaches Peel, if desired. For easy peeling, dip in
boiling water until skin cracks. Cut in
half. Pit. Cut in slices.
Pears Wash. Peel if desired. Core. Cut in slices
or rings.
Pineapple Remove crown, skin & eyes. Cut in half.
Cut in slices, leaving core in or remove,
dice or chap and use Mesh Inserts.
Plums Do not peel. Cut in half. Pit. Turn inside
out or cut in slices.
Rubarb Trim. Wash. Slice diagonally into ¾"
pieces. Steam 3 - 4 min. Use Mesh Inserts.
Strawberries Wash. Cut in half. Place cut side up.
DEHYDRATOR
Average Drying Test for Dryness
Time (Hrs)
4 - 10 Leathery, no moisture
when cut
8 - 16 Leathery, pliable
6- 12 Leathery, slighty sticky
in the center, brittle
10 -18 Hard
10 - 18 Hard
8 - 20 Leathery, suede-like
20 - 26
6 - 12 Hard
12 - 16
14 - 22
10 - 36 Raisin-like texture
13 - 17
10 - 18
12 - 16
6 - 16 Leathery, may be slightly
sticky in center
6 - 16 Leathery, no moisture
when cut
6 - 12 Pliable, stil slightly sticky.
No visible signs of
moisture
8 - 16 Leathery, pliable
6 - 14 Brittle
6 - 12 Hard, brittle
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