9
GB
Meat
• Only use fresh meat.
• Remove sinews, bones and fat.
• Rinse and dry the meat thoroughly.
• Prior to dehydration, lean meat may be
cured or marinated. Dry it off before
starting the dehydration process.
• Cut the meat into thin slices.
Fish
• Only use fresh fish.
• Remove fish bones and skin.
• Rinse the fish thoroughly.
• Drip lemon juice over it and place in
salt water for approx. 30 minutes. Then
pat it dry thoroughly.
• Cut the fish into thin slices.
7. Food tables
In the following table, the data on the drying times are reference values. The actual times
depend on the quality of the food (type, freshness, ripeness) and the thickness of the pieces.
Therefore, check the result by touching (dehydration test). The last column of the table will
tell you how the finished dehydrated food should feel. Shorten or extend the drying time, if
necessary.
7.1 Fruit
Food to be
dehydrated
Preparation
(Reference values)
Drying tem-
perature
Drying time in
hours (Refer-
ence values)
Dehydra-
tion test
Pineapple
Slices: 8 mm 70 °C 10 - 12 easily benda-
ble
Apples
Slices: 8 mm /
Wedges: 15 mm
70 °C 8 - 10 easily benda-
ble
Apricots
in halves, peel down-
wards
70 °C 10 - 12 bendable
Bananas
peeled, in halves/in
quarters
70 °C 8 - 10 crisp
Pears
Slices: 3 mm 70 °C 8 - 10 bendable
in halves 70 °C 14 - 18 bendable
Strawberries in halves or whole 70 °C 8 - 10 hard
Figs in halves 70 °C 8 - 10 dry
Cherries whole, cored 70 °C 10 - 12 leathery
Plums
in halves, peel down-
wards
70 °C 10 - 12 bendable
Grapes
in halves, peel down-
wards
70 °C 12 - 14 easily benda-
ble
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