Hamilton Beach 32100 Use and Care Manual - Page 10

Dehydrating Chart for Fruits at 135°F (60°C) *B = Blanching #C = Color Protector (See "How to Blanch" and "How to Protect Color" on page 8) Fruit How to Prepare Pretreatment/Time Dehydrating Time** High-Pectin Fruit Apples Peeled, sliced 1/4 inch (0.6 cm) thick #C 8 to 12 hours Yes Apricots Pitted, peeled, sliced 1/4 inch (0.6 cm) thick #C 15 to 19 hours Yes Bananas Sliced 1/4 inch (0.6 cm) thick #C 6 to 10 hours No Blueberries Whole *B/1 minute 14 to 18 hours Yes Cherries Pitted, halved - 22 to 26 hours No Cranberries Whole *B/1 minute 17 to 21 hours Yes Green or Red Seedless Grapes Halved - 19 to 23 hours Yes Kiwi Sliced 1/4 inch (0.6 cm) thick - 8 to 12 hours Yes Lemons, Limes, or Oranges Sliced 1/4 inch (0.6 cm) thick - 17 to 21 hours No Mangoes Peeled, pitted, sliced 1/4 inch (0.6 cm) thick - 13 to 17 hours No Nectarines Peeled, pitted, sliced 1/4 inch (0.6 cm) thick #C 11 to 15 hours Yes Peaches Peeled, sliced 1/4 inch (0.6 cm) thick #C 11 to 15 hours Yes Pears Peeled, sliced 1/4 inch (0.6 cm) thick #C 10 to 14 hours Yes Pineapples Peeled, cored, sliced 1/4 inch (0.6 cm) thick - 12 to 16 hours Yes Plums Pitted, sliced in eighths - 23 to 27 hours Yes Strawberries Sliced 1/4 inch (0.6 cm) thick - 6 to 10 hours No **Times may vary depending on the ripeness of your fruits and amount per tray. See "Dehydrating Fruits and Vegetables" on pages 8 and 9. 10 840252501 ENv01.indd 10 3/13/15 2:49 PM