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Dehydrate
Use Dehydrate to dry and/or preserve foods such as fruits, vegetables and herbs.
This mode holds an optimum low temperature (100 ºF – 160 ºF) while circulating the
heated air to slowly remove moisture. The oven stays on for 48 hours before
shutting off automatically.
Tips: • Dry most fruits and vegetables at 140 ºF. Dry herbs at 100 ºF (refer to the
Dehydrate Chart for examples).
• Drying times vary depending on the moisture and sugar content of the food, the
size of the pieces, the amount being dried and the humidity in the air. Check
food at the minimum drying time.
• Multiple drying racks (not included) can be used simultaneously.
• Treat fruits with antioxidants to avoid discoloration.
• Consult a food preservation book, county Cooperative Extension Office or
library for additional information.
Dehydrate Chart
T
Dehydrate dries with heat from a third element behind the back
wall of the oven. The heat is circulated throughout the oven by the
convection fan.
Food Item Preparation
Approx.
drying
time (hrs)
Test for
doneness
Fruit
Apples
Bananas
Cherries
Orange peels
Orange slices
Pineapple rings
canned
fresh
Strawberries
Dipped in ¼ cup lemon
juice and 2 cups water,
¼" slices.
Dipped in ¼ cup lemon
juice and 2 cups water,
¼" slices.
Wash and towel dry. For
fresh cherries, remove
pits.
Orange part of skin thinly
peeled from oranges.
¼" slices of orange.
Towel dried.
Towel dried.
Wash and towel dry.
Sliced ½" thick, skin
(outside) down on rack.
11–15
11–15
10–15
2–4
12–16
9–13
8–12
12–17
Slightly pliable.
Slightly pliable.
Pliable leathery,
chewy.
Dry and brittle.
Skins are dry
and brittle, fruit
is slightly moist.
Soft and pliable.
Soft and pliable.
Dry and brittle.