There are no absolutes and quite a few variables in food dehydration. The only way to become proficient is to dry, dry, and dry some more. Different varieties of produce and humidity in the air make a difference in the drying time and quality of dried products. Experiment with different drying temperatures, thicknesses of produce, and pre-treatment vs. no pre-treatment. Generally fruits should be dried at 130° to 140°, (135° works well). Vegetables should generally be dried at 125°. By drying foods in this temperature range you will minimize the loss of heat-sensitive vitamins. There is more information in your owner's manual.
The dehydrator is made from plastics that are recognized as “food safe”. The trays are made of ABS. The mesh inserts in the dehydrator trays are PP (polypropylene) and the fruit leather trays are PET. All of these plastics are BPA-free.
Recipes You Can Make With Your 524 Expandable Dehydrator
Creamed Vegetables *Suggested vegetables: beans, peas, carrots, parsnips, broccoli, Brussels
sprouts, cauliflower, or combinations of abo...
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