Whirlpool JES9900BAS Use and Care Guide - Page 26

Drying Guide

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Drying Guide FRUITS VARIETIES BEST FOR DRYING PREPARATION APPROX. DRY TIME at 140° F ** TEST FOR DONENESS AT MIN. DRY TIME Apples* Firm varieties: Graven Stein, Granny Smith, Jonathan, Winesap, Rome Beauty, Newton. Wash, peel if desired, core and slice 4-8 hours into 1/8" slices. Pliable to crisp. Dried apples store best when they are slightly crisp. Apricots* Blenheim/Royal most Wash, halve, and remove pits. common. Tilton also good. 18-24 hours Soft, pliable. Bananas* Firm varieties Peel and cut into 1/4" slices. 17-24 hours Pliable to crisp. Cherries Lambert, Royal Ann, Napoleon, Van or Bing. Wash and remove stems. Halve and 18-24 hours Pliable and leathery. remove pits. Nectarines Freestone varieties. and Peaches* Halve and remove pits. Peeling is optional but results in better-looking dried fruit. 24-36 hours Pliable and leathery. Pears* Bartlett Peel, halve and core. 24-36 hours Soft and pliable. Pineapple Fresh or canned. Wash, peel and remove thorny eyes. Slice lengthwise and remove the small core. Cut crosswise into 1/2" slices. Canned: 14-18 hours Fresh: 12-16 hours Soft and pliable. Orange and Lemon Peel Select rough-skinned fruit. Wash well. Thinly peel the outer 1-2 hours Do not dry the peel of fruit 1/16 to 1/8" of the peel. Do not use marked "color added". the white bitter pith under the peel. Tough to brittle. VEGETABLES Tomatoes Plum, Roma Halve, remove seeds. Place tomatoes 12-18 hours Tough to crisp. skin side up on rack. Prick skins. Carrots Danvers Half Long, Imperator, Red Cored Chantenay Do not use carrots with woody fiber or pithy core. Wash, trim tops and peel if desired. Slice crosswise or diagonally into 1/4" slices. Steam blanch for 3 min. 4-8 hours Tough to brittle. Hot Peppers Ancho, Anaheim Wash, halve and seed. Prick skin several times. 4-6 hours Pods should appear shriveled, dark red and crisp. HERBS Parsley, Mint, Cilantro, Sage, Oregano Rinse in cold water. Pat dry with a paper towel. Leave stems on until leaves are dry, then discard. 1-3 hours Brittle and crumbly. Basil Cut leaves 3 to 4" from top of plant 2-5 hours just as buds appear. Rinse leaves in cold water. Brittle and crumbly. * Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page 24 for specific methods. ** 12 Hour Off will not occur during drying functions. 25

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25
APPROX.
FRUITS
VARIETIES BEST
PREPARATION
DRY TIME
TEST FOR DONENESS
FOR DRYING
at 140
°
F **
AT MIN. DRY TIME
Apples*
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
Jonathan, Winesap,
they are slightly crisp.
Rome Beauty, Newton.
Apricots*
Blenheim/Royal most
Wash, halve, and remove pits.
18-24 hours
Soft, pliable.
common. Tilton also good.
Bananas*
Firm varieties
Peel and cut into 1/4” slices.
17-24 hours
Pliable to crisp.
Cherries
Lambert, Royal Ann,
Wash and remove stems. Halve and
18-24 hours
Pliable and leathery.
Napoleon, Van or Bing.
remove pits.
Nectarines
Freestone varieties.
Halve and remove pits. Peeling
24-36 hours
Pliable and leathery.
and Peaches*
is optional but results in
better-looking dried fruit.
Pears*
Bartlett
Peel, halve and core.
24-36 hours
Soft and pliable.
Pineapple
Fresh or canned.
Wash, peel and remove thorny eyes.
Canned:
Soft and pliable.
Slice lengthwise and remove the
14-18 hours
small core. Cut crosswise into
Fresh:
1/2” slices.
12-16 hours
Orange and
Select rough-skinned fruit.
Wash well. Thinly peel the outer
1-2 hours
Tough to brittle.
Lemon Peel
Do not
dry the peel of fruit
1/16 to 1/8” of the peel.
Do not
use
marked “color added”.
the white bitter pith under the peel.
VEGETABLES
Tomatoes
Plum, Roma
Halve, remove seeds. Place tomatoes
12-18 hours
Tough to crisp.
skin side up on rack. Prick skins.
Carrots
Danvers Half Long,
Do not
use carrots with woody fiber
4-8 hours
Tough to brittle.
Imperator, Red Cored
or pithy core. Wash, trim tops and
Chantenay
peel if desired. Slice crosswise or
diagonally into 1/4” slices. Steam
blanch for 3 min.
Hot Peppers
Ancho, Anaheim
Wash, halve and seed. Prick
4-6 hours
Pods should appear
skin several times.
shriveled, dark red and crisp.
HERBS
Parsley, Mint,
Rinse in cold water. Pat dry with a
1-3 hours
Brittle and crumbly.
Cilantro, Sage,
paper towel. Leave stems on until
Oregano
leaves are dry, then discard.
Basil
Cut leaves 3 to 4” from top of plant
2-5 hours
Brittle and crumbly.
just as buds appear. Rinse leaves in
cold water.
Drying Guide
*
Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page 24 for
specific methods.
** 12 Hour Off will not occur during drying functions.