Jenn-Air JJW9527 Manual page 17

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Fruits Varieties Best for Drying
Apples* Firm Varieties: Graven
Stein, Granny Smith,
Jonathan, Winesap,
Rome Beauty, Newton
Apricots* Blenheim/Royal most
common. Tilton also good
Bananas* Firm Varieties
Cherries Lambert, Royal Ann,
Napoleon, Van or Bing
Nectarines Freestone Varieties
and Peaches*
Pears* Bartlett
Pineapple Fresh or canned.
Orange and Select rough-skinned fruit.
Lemon Peel Do not dry the peel of fruit
marked "color added"
Vegetables
Tomatoes Plum, Roma
Carrots Danvers Half Long,
Imperator, Red Cored
Chantenay
Hot Peppers Ancho, Anaheim
Herbs
Parsley, Mint,
Cilantro, Sage,
Oregano
Basil
*Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page 10 for
specific methods.
** 12 Hour Off will not occur during drying functions.
Drying Guide
Preparation
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 14-18 hours
core. Cut crosswise into 1/2" slices.
Wash well. 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 4-8 hours
pithy core. Wash, trim tops and peel if
desired. Slice crosswise or diagonally
in 1/4" slices. Steam blanch for 3 min.
Wash, halve and seed. Prick
skin several times.
Rinse in cold water. 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.
Oven Operation
Approx.
Drying Time Test for Doneness
at 140 ° F **
4-8 hours Pliable to crisp. Dried
apples store best when they
are slightly crisp.
18-24 hours Soft, pliable.
17-24 hours. Pliable to crisp.
18-24 hours. Pliable and leathery.
24-36 hours Pliable and leathery.
24-36 hours Soft and pliable.
Canned: Soft and pliable.
Fresh:
12-16 hours
1-2 hours Tough to brittle.
12-18 hours Tough to crisp.
Tough to brittle.
4-6 hours Pods should appear shriveled,
dark red and crisp.
1-3 hours Brittle and crumbly.
2-5 hours Brittle and crumbly.
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