Weston DH11 Manual Del Usuario página 9

DEHYDRATING CHART FOR FRUITS AT 135°F (57°C)
*B = Blanching
(See "How to Blanch" and "How to Protect Color" on page 7)
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 6 and 7.
#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
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