ElectrIQ EDFD06, User Manual, Page: 12 / 24

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Canned Drain well. If small, 6-12 hrs 45 - 55 ℃ Snacks, breads, granola
Fruit place on mesh screen.
Cherries Wash, remove stems 18-26 hrs 45 - 55
℃
Breads, baked goods
and pit and snacks
Citrus Peel, if desired. 6-12 hrs 45 - 55 ℃ Flavourings when
Fruits Slice 3/8" thick Powdered
Cranberries Wash and remove stems. 10-18 hrs 45 - 55
℃
Breads, baked goods,
Dip in boiling water until skins crack. snacks ice cream, yogurt
Coconut
Remove dark outer skin, slice 3/8"
thick
3-8 hrs 45 - 55
℃
Cakes, cookies, desserts and granola
Figs Remove stems and 8-15 hrs 45 - 55
℃
Fillings, cakes,
Halve puddings, breads and cookies
Grapes Leave whole, 10-36 hrs 45 - 55
℃
Raisins; use in baked
remove stems goods, cereals and
(if blanched) 6-10 hrs Snacks
Kiwi Peel, slice 3/8" to 1/2" thick 5-12 hrs 45 - 55 ℃ Snacks
Lemon Powder Zest of Rind 8-12 hrs 45 - 55
℃
Seasoning rubs, marinade
Mangos Skinned, slice 3/8" thick from seed 6-16 hrs 45 - 55 ℃ Snacks, cereals and baked goods
Melons
Remove skin and seeds.
8-20 hrs
45 - 55 ℃
Snacks
Slice 1/2" thick
Nectarines Quarter or slice 3/8" 6-16 hrs 45 - 55 ℃ Snacks, desserts and
to 1/2" thick. Pre-treat baked goods
Oranges, limes, lemons Slice 1/4" thick 2-12 hrs 45 - 55 ℃ Crafts, snacks, baking
Peaches Peel if desired. 6-16 hrs 45 - 55 ℃ Snacks, breads,
Halve or quarter. cobblers, cookies and
Pre-treat. Granola
Pears Peel, core, and slice 6-16 hrs 45 - 55 ℃ Snacks, breads,
3/8" thick. Pre-treat cookies, fritters and granola
Pineapple Peel, core, slice 3/8" to 1/2" thick 6-12 hrs 45 - 55 ℃ Snacks, baked goods, baked granola
Plums Halve or quarter 8-16 hrs 45 - 55 ℃ Snacks, cookies,
Prunes and remove pit muffins, bread and granola
Rhubarb Slice in 1" lengths. 6-14 hrs 45 - 55 ℃ Pies, tarts and other
Steam until slightly tender Desserts
Strawberries Halve or slice 1/2" thick 6-12 hrs 45 - 55
℃
Snacks, cereals, and baked goods
Drying Vegetables
Some vegetables are quite good dried. Others lose their appeal and are better frozen or fresh. Some
vegetables are far better frozen than dried, if you must preserve them. Vegetables have a low acid and
sugar content that makes them more subject to spoilage, and tend to have far shorter shelf life than dried
fruits.