Fruits Drying Guide - Excalibur 3548 Manual

FRUITS DRYING GUIDE

Food
Pare, core & cut into ¼" slices or rings. May be sprinkled with cinnamon if
Apples
desired.
Apricots Wash, cut in half, slice and remove pit. Push in backs dry skin side down.
Bananas Peel & cut into 1/8" slices.
Berries Leave whole. For wax skin berries pretreat by crazing.
Remove stems & pits. Cut in half & place skin side down & sticky on tray. Will
Cherries
be like raisins, watch to prevent over drying.
Cranberries Same process as berries.
Figs Wash, cut out blemishes, quarter & spread one layer deep, skin side down.
Wash, remove stems & cut in half or leave whole, skin side down. Blanching
Grapes
will reduce drying time by 50%.
Nectarines Wash, pit and peel. Cut into 3/8" slices, dry skin side down.
Peaches Wash, pit and peel-if desired 1/4" slices.
Pears Wash, remove core, peel 1/4" slices, or 1/4 the pear.
Persimmons Wash, remove cap & peel 1/4" slices.
Pineapple Peel, remove fibrous eyes and core. Cut into 1/4" slices or wedges.
Wash, cut in half, remove pit and pop the back to expose more surface to
Prune Plums
the air.
Rhubarb Wash, cut into 1" lengths.
Strawberries Wash, cut off caps, slice 1/4" thick.
Watermelon Cut off rind, cut into wedges and remove seeds.
*For raw & living foods - use 105ºF/the drying time is extended
Preparation
Dry best at 135ºF/57ºC
Test Time
7-15
Pliable
hours
20-28
Pliable
hours
Leathery or 6-10
Crisp hours
10-15
Leathery
hours
Leathery & 13-21
Sticky hours
10-12
Pliable
hours
22-30
Pliable
hours
22-30
Pliable
hours
8-16
Pliable
hours
8-16
Pliable
hours
8-16
Pliable
hours
11-19
Leathery
hours
10-18
Pliable
hours
8-16
Leathery
hours
6-10
Leathery
hours
Leathery & 7-15
Sticky hours
Pliable & 8-10
Sticky hours