KitchenAid KERS205TSS User Guide - Page 16

DRYING GUIDE CHART ■ The length of drying times vary due to water and sugar content of food, size of food pieces, amount of food being dried, humidity in the air. ■ Check foods at the minimum drying time. Dry longer if necessary. ■ Fruits that turn brown when exposed to air should be treated with an antioxidant. Try one of the following methods: 1. Dip fruit in a mixture of 3 tbs lemon juice per 1 quart of cool water. 2. Soak fruit in a solution of 1 tsp ascorbic acid or commercial antioxidant to 1 quart of cold water. ■ Most fruits and vegetables dry well and retain their color when dried at 140°F (60°C). Meat and jerky should be dried between 145°F and 150°F (63°C and 65°C). For optimal flavor, dry herbs at 100°F, (38°C) however, at this lower temperature expect extended drying times of up to 8 hours. ■ Foods may drip during the drying process. After drying high acid or sugary foods, clean the oven bottom with soap and water. The porcelain oven finish may discolor if acidic or sugary food soils are not wiped up prior to high heat or a self-cleaning cycle. ■ More than one rack of food may be dried at the same time. However, additional drying time is needed. ■ Refer to other resources at your local library or call your local County Extension service for additional information FOOD FRUIT Apples* Apricots* Bananas* Cherries Nectarines and Peaches* Pears* Pineapple Orange and Lemon peel VEGETABLES Tomatoes Carrots Hot Peppers VARIETIES BEST FOR DRYING PREPARATION APPROX. DRY TEST FOR DONENESS TIME AT 140°F AT MINIMUM DRY TIME (60°C) [HOURS]** Firm varieties: Graven Stein, Granny Smith, Jonathan, Winesapp, Rome Beauty, Newton Wash, peel if desired, core and slice into ¹⁄₈" (3.0 mm) slices. 4 to 8 Blenheim/Royal most Wash, halve, and remove pits. common. Tilton also good. 18 to 24 Firm varieties Peel and cut into ¼" (6.0 mm) slices. 17 to 24 Lambert, Royal Ann, Napoleon, Van or Bing. Wash and remove stems. Halve and remove pits. 18 to 24 Freestone varieties. Halve and remove pits. Peeling is optional but results in betterlooking dried fruit. 24 to 36 Bartlett Peel, halve and core. 24 to 36 Fresh or canned Wash peel and remove thorny eyes. Slice lengthwise and remove the small core. Cut crosswise into ½" (12.0 mm) slices. Canned: 14 to18 Fresh: 12 to 6 Select rough-skinned fruit. Wash well. Thinly peel the outer Do not dry the peel of fruit to ¹⁄₈" (1.5 mm to 3.0 mm) of marked "color added." the peel. 1 to 2 Pliable to crisp. Dried apples store best when slightly crisp. Soft and pliable Pliable to crisp Pliable and leathery Pliable and leathery Soft and pliable Soft and pliable Tough to brittle Plum, Roma Danvers Half Long, Imperator, Red Cored Chantenay Ancho, Anaheim Halve, remove seeds. Place skin 12 to 18 side up on rack. Prick skins. Do not use carrots with woody fiber or pithy core. Wash, trim tops and peel if desired. Slice crosswise of diagonally into ¼" (6.0 mm) slices. Steam blanch for 3 min. 4 to 8 Wash, halve and seed. Prick skin 4 to 6 several times Tough to crisp Tough to brittle Pods should appear shriveled, dark red and crisp. 16