Weston DH07 Manual De Instrucciones página 10

DEHYDRATING CHART FOR FRUITS AT 135°F (57°C)
*B = Blanching
(See "How to Blanch" and "How to Protect Color" on pages 7 and 8)
FRUIT
Apples
Apricots
Bananas
Blueberries
Cherries
Cranberries
Green or Red
Seedless Grapes
Kiwi
Lemons, Limes, or
Oranges
Mangoes
Nectarines
Peaches
Pears
Pineapples
Plums
Strawberries
**Times may vary depending on the ripeness of your fruits and amount per
tray. See "Dehydrating Fruits and Vegetables" on pages 7 and 8.
10
#C = Color Protector
HOW TO
PREPARE
Peeled, sliced 1/4 inch
(0.6 cm) thick
Pitted, peeled, sliced 1/4
inch (0.6 cm) thick
Sliced 1/4 inch (0.6 cm)
thick
Whole
Pitted, halved
Whole
Halved
Sliced 1/4 inch (0.6 cm)
thick
Sliced 1/4 inch (0.6 cm)
thick
Peeled, pitted, sliced 1/4
inch (0.6 cm) thick
Peeled, pitted, sliced 1/4
inch (0.6 cm) thick
Peeled, sliced 1/4 inch
(0.6 cm) thick
Peeled, sliced 1/4 inch
(0.6 cm) thick
Peeled, cored, sliced 1/4
inch (0.6 cm) thick
Pitted, sliced in eighths
Sliced 1/4 inch (0.6 cm)
thick
PRE- DEHYDRATING
TREATMENT/ TIME**
TIME
#C 8 to 12 hours
#C 15 to 19 hours
#C 6 to 10 hours
*B/1 minute 14 to 18 hours
– 22 to 26 hours
*B/1 minute 17 to 21 hours
– 19 to 23 hours
– 8 to 12 hours
– 17 to 21 hours
– 13 to 17 hours
#C 11 to 15 hours
#C 11 to 15 hours
#C 10 to 14 hours
– 12 to 16 hours
– 23 to 27 hours
– 6 to 10 hours
HIGH
PECTIN
FRUIT
Yes
Yes
No
Yes
No
Yes
Yes
Yes
No
No
Yes
Yes
Yes
Yes
Yes
No