Melchioni BABELE Manual De Instrucciones página 22

TABLE FOR DEHYDRAFTING FRUITS
Fruit
Apples
Artichoke
Apricots
Banana
Berries
Cherries
Cranberries
Dates
Figs
Grapes
Nectarines
Orange rind
Peaches
Pears
Please note general cooking temperatures
•
Fruit & Vegetables 50-65˚C
• Beef and other general meat 70˚C
Preparation
Pare, core and cut into slices or
rings
Cut into 1/8 inch strips
Clean, cut in halves or in slices
Peel and cut into 1/8 inch slices
Cut strawberries into 1/4 inch
slices, other berries whole
Pitting is optional, or pit when 50%
dry
Chop or leave whole
Pit and slice
Slice
Leave whole
Cut in half, dry with skin side
down. Pit when 50% dry
Peel in long strips
Pit when 50% dry. Halve or
quarter with cut side up
Peel and slice
Aprox time (hours)
5-6 hours
5 to 13 hours
12-38 hours
8-38 hours
8-26 hours
8-34 hours
6-26 hours
6-26 hours
6-26 hours
8-38 hours
8-26 hours
8-16 hours
10-34 hours
8-30 hours