Hamilton Beach 32100 - Dehydrating Chart for Fruits at 135°F (60°C)

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Dehydrating Chart for Fruits at 135°F (60°C)
**Times may vary depending on the ripeness of your fruits and amount per tray. See “Dehydrating Fruits and Vegetables” on pages 8 and 9.
*B = Blanching #C = Color Protector (See “How to Blanch” and “How to Protect Color” on page 8)
Fruit How to Prepare Pretreatment/Time Dehydrating Time** High-Pectin Fruit
Apples Peeled, sliced 1/4 inch (0.6 cm) thick #C 8 to 12 hours Yes
Apricots
Pitted, peeled, sliced
1/4 inch (0.6 cm) thick
#C 15 to 19 hours Yes
Bananas Sliced 1/4 inch (0.6 cm) thick #C 6 to 10 hours No
Blueberries Whole *B/1 minute 14 to 18 hours Yes
Cherries Pitted, halved – 22 to 26 hours No
Cranberries Whole *B/1 minute 17 to 21 hours Yes
Green or Red Seedless Grapes Halved – 19 to 23 hours Yes
Kiwi Sliced 1/4 inch (0.6 cm) thick – 8 to 12 hours Yes
Lemons, Limes, or Oranges Sliced 1/4 inch (0.6 cm) thick – 17 to 21 hours No
Mangoes
Peeled, pitted, sliced
1/4 inch (0.6 cm) thick
– 13 to 17 hours No
Nectarines
Peeled, pitted, sliced
1/4 inch (0.6 cm) thick
#C 11 to 15 hours Yes
Peaches Peeled, sliced 1/4 inch (0.6 cm) thick #C 11 to 15 hours Yes
Pears Peeled, sliced 1/4 inch (0.6 cm) thick #C 10 to 14 hours Yes
Pineapples
Peeled, cored, sliced
1/4 inch (0.6 cm) thick
– 12 to 16 hours Yes
Plums Pitted, sliced in eighths – 23 to 27 hours Yes
Strawberries Sliced 1/4 inch (0.6 cm) thick – 6 to 10 hours No