Bella PRO series - Cooking Charts; Dehydrating Herbs and Fruit

31
Cooking charts
Dehydrate
• Turn food several times during DEHYDRATE for even drying.
HERB TEMP TIME HERB TEMP TIME
Oregano 135°F 2 – 3 hrs Parsley 135°F 2 – 3 hrs
Thyme 135°F 3 – 4 hrs Rosemary 135°F 2 – 3 hrs
Tarragon 135°F 3 – 4 hrs Sage 135°F 3 – 4 hrs
Kale Chips,
stems
removed
135°F 2 – 3 hrs
Fruit
• Wash all fruit skins well.
• Slice fruit into 1/4 inch thick slices and arrange with space between each slice to ensure evendrying.
• Rotate foods halfway through DEHYDRATE time for even drying.
DEHYDRATE TEMP TIME
Apple rounds 135°F 8 – 9 hrs Core/slice into
1/4 inch slices
Mango/Papaya pieces 135°F 8 – 10 hrs Peel/slice into
1/4 inch slices
Kiwi 135°F 6 hrs 1/4 inch rounds
Orange Slices fully dried 135°F 10 hrs Citrus is crisp
when fully dried
Tomatoes, Roma 150°F 8 – 9 hrs Skin side down
Tomatoes, Cherry/Grape 150°F 5 – 9 hrs Skin side down