Optimum RK-0130, Operating Instructions Manual, Page: 15 / 52

15
Fruit Preparation Dryness Test Approx. (Hours)
Apples Pare, core and cut slices or rings pliable 4-15 hours
Apricots Clean, cut in halves or in slices pliable 8-36 hours
Artichokes Cut into 1/8-inch strips brittle 5-13 hours
Berries Cut strawberries into 3/8-inch slices, other
berries whole no moisture 8-26 hours
Bananas Peel and cut into 1/8-inch slices crisp 5-25 hours
Cranberries Chop or leave whole pliable 6-26 hours
Cherries Pitting is optional, or pit when 50% dry leathery 6-36 hours
Dates Pit and slice leathery 4-10 hours
Figs Slice leathery 6-26 hours
Grapes Leave whole pliable 6-36 hours
Nectarines Cut in half, dry with skin side down. Pit
when 50% dry pliable 6-24 hours
Orange Rind Peel in long strips brittle 6-15 hours
Peaches Pit when 50% dry. Halve or quarter with
cut side up pliable 5-24 hours
Pears Peel and slice pliable 5-24 hours
VEGETABLE PREPARATION DRYNESS TEST Approx. (Hours)
Artichokes Cut into 1/3-inch strips. Boil about 10
minutes brittle 4-12 hours
Asparagus Cut into 1-inch pieces. Tips yield better
product brittle 4-10 hours
Mushrooms Slice, chop, or dry whole leathery 3-15 hours
Broccoli Trim and cut. Steam tender, About 3 to 5
min. brittle 6-20 hours
Beans Cut and steam blanch until translucent brittle 4-14 hours
Beets Blanch, cool, remove tops and roots. Slice brittle 4-12 hours
Brussels Cut sprouts from stalk Cut in half
lengthwise crispy 5-15 hours
Carrots Steam until tender. Shred or cut into slices leathery 4-12 hours
Celery Cut stalks into ¼-inch slices brittle 4-12 hours
Onions Slice thinly or chop brittle 2-10 hours
Rhubarb Remove outer skin and cut into 1/8-inch
lengths no moisture 8-38 hours
Peas Shell and blanch for 3 to 5 minutes brittle 4-12 hours
Garlic Remove skin from clove and slice brittle 4-16 hours
Hot Peppers Dry whole leathery 8-14 hours
Tomatoes Remove skin. Cut in halves or slices leathery 8-24 hours
Zucchini Slice into 1/4-inch pieces brittle 6-18 hours