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Expect a variance in the time needed to dry
different foods. Drying times are affected
by the size of the load, thickness of slices,
humidity and temperature in your home.
For drying fruit, set to 60˚C. For drying citrus
peel, set to 55˚C.
NOTE: Times stated are based on drying using
six shelves.
Drying Chart for Fruit
Food type Pre treatment Setting Drying time Suggested Use
Apples, core, peel,
cut into 5mm slices
None 60ºC 8-10 hours
Eat as is or add to cakes
and slices
Apricot halves,
de-stoned
None 60ºC 12-14 hours
Add to slices, biscuits
and muesli
Banana halves
Soak in
lemon juice
60ºC 12 hours
Eat as is, add to cakes,
puddings and slices
Baby figs, halved Blanch 60ºC 6-8 hours
Add to fruit cake and
bread mixtures, slices
and muesli
Grapes, Muscatel
On vine
Blanch 60ºC 16-18 hours
Eat as part of a cheese
platter
Grapes, Muscatel
Off vine, deseeded,
flattened slightly
Blanch 60ºC 14-16 hours
Add to biscuit doughs,
fruit cake mixtures and
muesli
Kiwifruit, peeled,
5mm slices
None 60ºC 6 hours
Eat as is or add to
muesli
Lemon, skin on, 5mm
slices
Scrub whole
fruit under
warm water
55ºC 8 hours
Add to pasta sauces,
chicken dishes, cakes
and puddings