Duronic AF34 - Dehydration Charts; Fruit and Vegetable Dehydration Guide; Meat and Poultry Dehydration Guide

24
Dehydration Charts
FRUIT AND VEGETABLES
Ingredient Preparation Temperature
Time
(hours)
Apples
Cored, cut in 1/8-inch slices, rinsed in
lemon water, patted dry
60°C 7-8
Asparagus Cut in 1-inch pieces, blanched 60°C 6-8
Aubergine
Peeled, cut in 1/4-inch slices,
blanched
60°C 6-8
Bananas Peeled, cut in 3/8-inch slices 60°C 8-10
Beetroot Peeled, cut in 1/8-inch slices 60°C 6-8
Fresh herbs Rinsed, patted dry, stems removed 60°C 4
Ginger root Peeled, cut in 3/8-inch slices 60°C 6
Mangoes Peeled, cut in 3/8-inch slices, pit removed 60°C 6-8
Mushrooms
Cleaned with soft brush
(do not wash)
60°C 6-8
Pineapple Peeled, cut in 3/8-1/2-inch slices 60°C 6-8
Strawberries Cut in half or in 1/2-inch slices 60°C 6-8
Tomatoes
Cut in 3/8-inch slices or grated; steam if
planning to rehydrate
60°C 6-8
MEAT, POULTRY
Ingredient Preparation Temperature
Time
(hours)
Beef jerky
Cut in 1/4-inch slices,
marinated overnight
70°C 5-7
Chicken jerky
Cut in 1/4-inch slices,
marinated overnight
70°C 5-7
Turkey jerky
Cut in 1/4-inch slices,
marinated overnight
70°C 5-7