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H.Koenig DSY700 Manual

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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.
FRUIT DRYING GUIDE
Dry fruit at 50-60
℃
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
Apricots
Cut in half, remove pit, and cut in
quarters or ¼” thick slices.
(see apples)
8-16
Bananas
Peel and cut into ¼” thick slices.
(see apples)
6-8
Blueberr
ies
Remove stems Dip in boiling water for
30 to 60 seconds and then plunge in ice
water to crack the skin.
None
9-17
Cherries
Remove stems and pit. Cut in half, chop,
or leave whole.
None
15-23
Cranber
ries
Remove stems. Dip in boiling water for
30 to 60 seconds and then plunge in ice
water to crack the skin.
None
10-18
Figs
Remove stems. Small figs can be left
whole. Otherwise, cut in half. Dip whole
figs in boiling water for 30 to 60 seconds
and then plunge in ice water to crack the
skin.
None
8-15
Grapes
Leave whole or cut in half.Dip whole
grapes in in boiling water for 30 to 60
seconds and then plunge in ice water to
crack the skin.
None
13-21
Kiwi
Peel and cut into ¼” to ⅜thick slices.
None
4-6
Nectarin
es
Cut in half and remove pit. MAY also
quarter or slice ¼”thick
See apples
6-10(Slices) 36-
48(halves or
quarters)
… 7 …


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