en
Dehydrate
For best results when dehydrating food use the Air
Fry tray which allows air to circulate all around the
food for faster preservation.
Tips
•
Always use clean equipment and utensils.
•
Keep meat and poultry refrigerated -- 40°F
(4°C) or slightly below -- before dehydrating.
•
Cut food in evenly sized pieces. Slices should be
even and ¼ to ½ inch thick. This will ensure all
pieces are dehydrated at same time.
•
Use good quality fruits, vegetables, and meats.
Overripe or bruised fruits and vegetables may
turn black while dehydrating.
•
Use lean cuts of meat or trim off excess fat.
•
Use a paper towel to dry meat before dehydrat-
ing.
•
Store dehydrated foods in airtight containers. If
moisture appears in containers, the food was not
dehydrated properly.
•
Follow USDA recommendation when dehydrat-
ing.
To set Dehydrate:
•
Arrange food in a single layer on the Air Fry tray.
•
Touch Oven Modes and scroll to Dehydrate.
•
Touch Dehydrate.
•
Set dehydrate temperature (between 95°F
-170°F).
•
Touch START.
•
Press ON/OFF to end cooking and return dis-
play to show the time of day.
Table 3: Dehydration Temp and Time Suggestions
Food
Temperature
Herbs, flowers
95°F - 35°C
Vegetables
125°F - 52°C
Tomatoes
Peppers
Mushrooms
Meat
165°F - 74°C
Root Vegetables
165°F - 74°C
Carrots
Potatoes
Check food for doneness. If any moisture is pres-
ent, allow food to dehydrate longer.
Hours
Food
6-10
Citrus Peel 8 – 15 hours
Fruit
8-20
Apples
6-12
Bananas
6-12
Strawberries
Peaches
6-18
Fish
Fruit Rolls/Leather
6-10
10-15
Nuts and Seeds
OVEN CONTROLS
NOTE
Temperature
135°F - 57°C
145°F - 63°C
145°F - 63°C
165°F - 74°C
150°F - 66°C
Hours
8-15
5-7
8-20
8-20
12-18
8-12
8-18
8-20
25