Manual H.Koenig DSY500 (page 8 of 86) (English, German, Dutch, French, Italian, Spanish)

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blender, puree until smooth(applesauce consistency). To get the pureeing process

started, you may need to add approximately 1 tablespoon of fruit juice or water.

If desired, fruit can be pretreated to preserve its natural color. Add 1½ teaspoons of

lemon juice to each 1½ cups pureed fruit. See the Fruit Drying Guide on page 6 to

determine which fruits will benefit from pretreatment.

The natural sweetness of fruit is intensified with drying. However, if preference is for a

sweeter fruit roll, you can add honey, maple syrup, corn syrup, or sugar to the pureed

fruit if desired. Try different amounts of sweeteners, staring with 1 tablespoon for each

1½ cups of fruit puree, to find your preference. Fruit with sweeteners added will take

longer to dry than fruit that is not sweetened.Canned fruit can also be used to easily

make fruit leather. Drain juice from fruit, saving juice for later use. Place fruit in food

processor or blender and puree until smooth. Applesauce can be used directly from

the container.

For frozen fruit, thaw and puree until smooth.

Pour pureed fruit on lightly oiled fruit roll sheet and spread with a spatula to form a

uniform layer about ¼ inch thick. Place fruit roll sheet on dehydrator tray, set

temperature to 135℉ or 57 ℃, and begin drying. Average drying time for all fruit rolls is

4 to 7 hours.

Determining Dryness

Acceptably dried fruit leather will be slightly tacky to the touch, but will not indent when

touched in the center. Begin checking the fruit roll after 4 hours of drying. If drying

more than one fruit roll, be sure to check all of the trays. If additional drying time is

needed, recheck every 30 minutes.

While slightly warn, starting from the outer edge, carefully peel the fruit roll from the

sheet. Loosely roll in plastic wrap or waxed paper and follow“packaging and storage”

information on page 4. For immediate enjoyment, cut in strips or roll and cut into

serving pieces.

Note:Remove fruit rolls sheets prior to cutting them.

FRUIT DRYING GUIDE

Dry fruit at 135℉ or 57 ℃

Drying times are highly variable depending on the type and amount of food, thickness,

evenness of food pieces, humidity, air temperature personal preference, and even the

age of the plant at the time of harvesting.

Fruit

Preparation

Pretreatment

Average

Drying

Time(hours

)

Apples

Peel,if desired, core, and cut in rings

or slices, ⅛ to ¼” thick.

Ascorbic acid,

ascorbic, acid

mixture or lemon

juice

4-9

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H.Koenig DSY500 Manual

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