Game Winner 143317 Montaj Talimatları & Kullanım Kılavuzu - Sayfa 8

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Fruit Drying Guidelines

Expect a variance in the time needed to dry different fruits. Drying times are affected

by the size of the load, fruit thickness, the moisture content of the food itself, as well

as other variables. The guidelines below are general. For the most accurate drying

times, keep records of your own specific experiences.

1. Spread fruits in single layers unless otherwise noted.

2. Usual drying temperature is 135ºF (57ºC)

FRUIT

Pare, core and cut in slices or rings.

Apples

Cut into 1/8" inch strips

Artichokes

Clean, cut in halves or in slices

Apricots

Peel and cut into 1/8"slices

Bananas

Cut strawberries into 3/8"slices. other berries whole.

Berries

Pitting is optional, or pit when 50% dry.

Cherries

Chop or leave whole.

Cranberries

Pit and slice

Dates

Slice

Figs

Leave whole

Grapes

Cut in half, dry with skin side down, pit when 50% dry

Nectarines

Orange

Peel in long strips.

Rind

Pit when 50% dehydrated. Halve or quarter with cup

Peaches

size up.

Peel and slice

Pears

PREPARATION

Page 7 of 12

DRYNESS

TEST

Pliable

5-6hrs.

Brittle

5-13hrs.

Pliable

12-38hrs

crisp

8-38hrs

No moisture

8-26hrs

Leathery

8-34hrs

Pliable

6-26hrs

Leathery

6-26hrs

Leathery

6-26hrs

Pliable

8-38hrs

Pliable

8-26hrs

brittle

8-16hrs

Pliable

10-34hrs

Pliable

8-30hrs

TIME