Tips on drying

Manual product drying

Located below the table displays the recommendations for the preparation of different fruits, vegetables and meat. The duration of drying may depend on room temperature, humidity and the amount contained in the product moisture. If the product contains too little moisture in itself, the duration of drying will be minimal. However, the more moisture it contains, the product, the greater will be the duration of drying.

Consider also that the duration of drying products depends on their quantity in the trays. Overload food trays, will slow down drying out time and can lead to bad result. During the drying process you should periodically check the products. If products are not dried enough, it can lead to the formation of mold during storage (see food Storage). To check the readiness SOHO product, you should take his slice to cool at room temperature. Crumple or tear a piece of the product to see whether it's internal moisture.

Table drying vegetables 50°C

Product	Preparation	Check	Time
Asparagus	Wash and cut into pieces 2.5 cm	Flexible	4-6 hours
Green beans	Wash, remove ends and cut into pieces 2.5 cm	Flexible	9-12 hours
Broccoli	Rinse and remove defects, cut into pieces with a size of 0.7 cm	Flexible	10-14 hours
Cabbage	Rinse and remove defects, cut into strips 0.3 cm	Soft	7-11 hours
Carrots	Wash and remove the ends. Peel if necessary. Cut into slices with a thickness of 0.3 cm	Soft	7-11 hours
Celery	Washed, separate the stems and leaves. Cut steblina strips size 0.7 cm	Flexible	3-10 hours
Corn	Steamed on the cob until you see "milk". To separate the grain from the cob and place in a plastic sheet. To stop several times during the drying process.	Flexible	3-10 hours
Cucumber	Rinse and remove defects. Cut into slices with a thickness of 0.3 cm	Soft	4-8 hours
Eggplant	Rinse and peel. Cut into slices with a size of 0.7 cm	Soft	4-8 hours
Mushrooms	Rinse and cut into pieces the size of 1 cm	Soft	4-7 hours
Pasternak	Peel, steam until soft. Cut into thick slices 1 cm	Soft/Elastic	7-11 hours
Pepper	Wash, remove stem, seeds and white part. Cut into rings or strips 0.7 cm	Soft	4-8 hours
potatoes	Use new potatoes. Wash peel if necessary, steam for 4-6 min. Cut into slices 0.7-0.3 cm	Flexible/ Soft	7-13 hours
Pumpkin	Rinse and peel, cut into slices 0.7 cm	Soft	10-14 hours
Tomatoes	Rinse and remove the stems. To cut rings with a thickness of 0.7 cm For tomatoes "cherry", cut in half and dried skin down.	Soft	5-9 hours
Zucchini	Wash, peel if required. cut into rings or slices with a thickness of 0.7 cm	Flexible	7-11 hours

Table fruit drying 55°C

Product	Preparation	Check	Time
Apple	Wash, remove the core and peel, if necessary. Cut into slices 0.7 cm Sprinkle with cinnamon if you want	Soft	7-15 hours
Apricot	Wash, cut in half and remove the seeds. If you want, cut into slices, drying skin down	Soft	21-29 hours
Banana	Wash, peel, cut into slices with a thickness of 0.3 cm	Soft	7-10 hours
Figs	Rinse, to remove defects, cut into 4 pieces. Dry skin down	Soft	22-30 hours
Kiwi	Wash, peel, cut into slices with a thickness of 0.7 cm	Crispy	8-15 hours
Nectarine	Wash, cut in half and remove the seeds. If necessary, cut into pieces and dry skin down	Soft	8-17 hours
Peach	Wash, cut in half and remove the seeds. If necessary, cut into pieces and dry skin down	Soft	8-16 hours
Pear	Cut, if necessary, remove the core. Cut into slices with a thickness of 0.7 cm	Soft	8-16 hours
Pineapple	Peel, remove fibrous part. Cut into colza a thickness of 0.7 cm or slices	Soft	11-18 hours
Rhubarb	Wash, cut into pieces 2.5 cm long	Soft	6-10 hours
Strawberry	Wash, cut the tails, cut into slices with a thickness of 0.7 cm	Crispy	7-15 hours
Watermelon	Cut off the peel, cut into slices and remove seeds	Soft and stringy	8-10 hours

Jerky 65°C

Product	Preparation	Check	Time
Jerky	Use lean meats or remove as much fat. Over time, the fat becomes rancid. Cut into slices thickness 0.7 cm Not to overlap the pieces during drying.	Soft	3-4 hours temperature meat needs to achieve 62 C.