Andrew James Digital Food Dehydrator, User Manual

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12
Fruit preparation table
Fruit Preparation Dryness test Approx. time (hours)
Apples Pare, core and cut into
slices or rings pliable 5-6 hours
Artichoke Cut into 1/8 inch strips brittle 5 to 13 hours
Apricots Clean, cut into halves or in
slices pliable 12-38 hours
Banana Peel and cut into 1/8 inch
slices Crisp 8-38 hours
Berries Cut strawberries into 1/4
inch slices, other berries
whole No moisture 8-26 hours
Cherries Pitting is optional, or pit
when 50% dry Leathery 8-34 hours
Cranberries Chop or leave whole Pliable 6-26 hours
Dates Pit and slice Leathery 6-26 hours
Figs Slice Leathery 6-26 hours
Grapes Leave whole Pliable 8-38 hours
Kiwi Peel and slice Crisp 8-26 hours
Mango Peel, de-stone and slice Pliable 8 - 26 hours
Nectarines Cut in half, dry with skin
side down. Pit when 50%
dry Pliable 8-26 hours
Orange rind Peel in long strips Brittle 8-16 hours
Peaches Pit when 50% dry. Halve or
quarter with cut side up Pliable 10-34 hours
Pears Peel and slice Pliable 8-30 hours
Pineapple Peel, de-core and slice
thinly Pliable 8—30 hours
Please note general cooking temperatures

Fruit & Vegetables 50-65˚C.

Beef and other general meat 70˚C.