73
•
Wash food and pat dry with paper towels.
•
Remove any blemishes, pips and stones.
•
Slice as recommended.
•
Pre-treat where recommended.
NOTE:
Food may be peeled or unpeeled when
drying. Try drying both ways to distinguish
preferred outcome. Unpeeled fruits will take
longer to dry.
Pre-Treatment
The pre-treatment of food where recommended
helps retard browning while the food is drying.
•
Where recommended use a natural pre
treatment of pineapple or lemon juice. Soak
fruit for 3-4 minutes in the juice before
placing on drying racks.
Blanching
•
Some fruits with natural protective wax
coatings e.g. figs, grapes and prunes, need to
be blanched to speed the drying process.
To Blanch
1. Soak fruits in boiling water for 1-2 minutes.
2. Plunge into ice cold water. Dry well.
3. Slice and commence drying.
Dryness Test
•
Cool fruit before testing for the final degree
of dryness.
•
Most fruit will be soft and pliable when
properly dried.
Drying fruits
Drying chart for fruit
The drying time may deviate from what the
table indicates. The drying time is affected by
the temperature set, the volume of food in
the device, the thickness in which it was cut,
humidity and temperature in your home.
The time will vary with the number of racks
that is used. Drying times below
are indicative, test them yourself!
Fruit
Pre treatment
Drying time Suggested Use
Apples, core, peel, cut
into 5 mm slices
None
8-10 hours
Eat as is or add to cakes
and slices
Apricot halves,
de-stoned
None
12-14 hours
Add to slices, biscuits and
muesli
Banana halves
Soak in lemon juice
12 hours
Eat as is, add to cakes,
puddings and slices
Baby figs, halved
Blanch
6-8 hours
Add to fruit cake and bread
mixtures, slices and muesli
Grapes, Muscatel
On vine.
Blanch
16-18 hours
Eat as part of a cheese
platter
Summary of Contents for EP5800
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