TABLE OF PREPARATION FOR FRUIT
Name
Preparation
Condition
after drying
Duration of
drying(hours)
Apricot
Slice and remove the
pit
Soft
13-28
Orange peel
Cut it into long strips
Fragile
8-16
Pineapple (fresh) Peel it, and slice it into
pieces or square parts
Hard
8-36
Pineapple
(tinned)
Pour out the juice and
dry it
Soft
8-36
Banana
Peel and slice it
(3-4mm thickness)
Crispy
8-38
Grapes
No need to cut
Soft
8-26
Cherry
It is not necessary to
take out the pit(you
can take it out when
cherry is half-dried)
Pear
Peel and slice it
Soft
8-30
Fig
Slice it
Hard
8-26
Cranberry
No need to cut
Soft
8-26
peach
Cut into 2 pieces and
take out the pit when
the fruits is half-dried
Soft
8-26
Dates
Tale out the pit and
slice
Hard
8-26
Apple
Peel it, take out the
heart, slice it
Soft
8-12
PLEASE NOTE: The drying time and ways of preparing the fruit as described
in the table above are only guidelines. Your personal preference may vary.
PREPARATION OF THE VEGETABLES
1. It is recommended to boil green beans, cauliflower, broccoli,
asparagus and potatoes, to keep their natural color.
How to boil: put the prepared vegetables into a saucepan with
boiling water for about 3-5 minutes. Then pour out the water and
place the vegetables in the appliance.
