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Oven Operation ]z]
Firm Varieties: Graven Wash, peel if desired, core and slice 4-8 hours Pliable to crisp. Dried
Stein, Granny Smith, into 1/8" slices, apples store best when they
Jonathan, Winesap, are slightly crisp.
Rome Beauty, Newton.
Blenheim/Royal most Wash, halve, and remove pits. 18-24 hours Soft, pliable.
common. Tilton also good.
Firm Varieties Peel and cut into 1/4" slices. 17-24 hours. Pliable to crisp.
Lambert, Royal Ann, Wash and remove stems. Halve and 18-24 hours. Pliable and leathery.
Napoleon, Van or Bing. remove pits.
Freestone Varieties. Halve and remove pits. Peeling is 24-36 hours Pliable and leathery.
optional but results in better-looking
dried fruit.
Bartlett Peel, halve and core. 24-36 hours Soft and pliable.
Fresh or canned. Wash, peel and remove thorny eyes. Canned: Soft and pliable.
Slice lengthwise and remove the small 14-18 hours
core. Cut crosswise into 1/2" slices. Fresh:
12-16 hours
Select rough-skinned fruit. Wash well. Thinly peel the outer 1/16" 1-2 hours Tough to brittle.
Do not dry the peel of fruit to 1/8" of the peel. Do not use the
marked "color added", white bitter pith under the peel.
Plum, Roma Halve, remove seeds. Place tomatoes 12-18 hours Tough to crisp.
skin side up on rack. Prick skins.
Danvers Ha f Long, Do not use carrots with woody fiber or 4-8 hours Tough to brittle.
Imperator, Red Cored pithy core. Wash, trim tops and peel if
Chantenay desired. Slice crosswise or diagonally
in 1/4" slices. Steam blanch for 3 min.
Ancho, Anaheim Wash, halve and seed. Prick 4-6 hours Pods shouldappearshriveled,
skin several times, dark red and crisp.
Rinse in cold water. Leave stems on 1-3 hours 3tittle and crumbly.
until leaves are dry, then discard.
" of
Cut leaves 3 to 4 from top plant 2-5 hours Brittle and crumbly.
just as buds appear. Rinse leaves in
cold water.
* Fruits require an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page 13 for specific methods.
**Automatic Oven Turn Off will not occur during drying functions.