Cuisinart TOA-95C Series, Instruction And Recipe Booklet

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The chart below lists recommendations on how to dehydrate different foods . These are guidelines only . Drying times can vary due to
thickness of cuts and relative humidity .
DEHYDRATE CHART
CATEGORY FOOD PREPARATION TEMPERATURE FAN SPEED TIME
Herbs/Spices Basil, Chives, Cilantro, Dill,
Mint, Oregano, Parsley,
Rosemary, Sage, Thyme Rinse in cold water; pat dry 100ºF–115ºF
(37°C - 46°C)
Low 3 to 6 hours until stems
are brittle and leaves
crumble easily
Herbs/Spices Garlic Peel cloves; halve lengthwise 100ºF–115ºF
(37°C - 46°C)
High 6 to 12 hours
Herbs/Spices Ginger Root Peel; grate or slice thinly 100ºF–115ºF
(37°C - 46°C)
Low 2 to 6 hours
Fruit Apples Peel and core; slice thinly 135ºF (57°C) Low 4 to 10 hours
Fruit Apricots, Bananas,
Figs, Mangos, Melons,
Nectarines, Pineapples,
Pears, Plums Wash; core, deseed or pit fruit; remove
rinds from melons or some peels; thinly
slice 135ºF (57°C) High 6 to 12 hours
Fruit Cranberries, Blueberries Dip in boiling water to burst skins 135ºF (57°C) High 10 to 18 hours
Fruit Cherries Wash; pit 135ºF (57°C) High 12 to 24 hours
Fruit Citrus Wash; thinly slice 135ºF (57°C) Low 2 to 12 hours
Fruit Grapes Wash; leave whole 135ºF (57°C) High 10 to 36 hours
Vegetables Beans (Green/Wax),
Broccoli, Cauliflower,
Corn*, Mushrooms, Peas*,
Peppers, Potatoes*, Onion,
Squash, Tomatoes Wash, peel and deseed as necessary;
*blanch; cut or slice into uniform pieces;
remove corn from cob; peas can be left
whole 130ºF–145ºF
(54°C- 62°C)
High 6 to 12 hours
Vegetables Beets Steam until tender; peel and thinly slice 130ºF–145ºF
(54°C- 62°C)
High 3 to 10 hours
Vegetables Leafy Greens (Kale,
Spinach) Wash; dry thoroughly; remove stems, tear
leaves into small pieces if necessary 130ºF–145ºF
(54°C- 62°C)
Low 3 to 6 hours