Temp

Image	Ingredient and weights	Treatment	Dehydrating time and temperature
			Apples (5mm slices. Original weight 930g, dry weight 135g.	Put in a bowl of lemon juice and water as you slice	13 hours 50°C
	Aubergines (7-8mm slices, then chopped into squares). Original weight 800g, dry weight 160g.	Put in a bowl of lemon juice and water as you chop	5 hours 60°C
	Bananas (4mm slices). Original weight 700g, dry weight 145g.	Put in a bowl of lemon juice and water as you slice	8 hours 60°C
	Carrots (2-3mm slices). Original weight (topped, tailed and peeled) 408g. Carrots are roughly 88% water so looking for a dry weight of about 49g. Final weight was 44g	Put in a bowl of lemon juice and water as you slice	1 hour 55°C, 7 hours 50°C
	Celeriac (3-4mm matchsticks). Original weight 700g, dry weight 76g.	Put in a bowl of lemon juice and water as you cut	3 hours 60°C
	Celery (4mm slices). Original weight 1750g (about 3 heads), dry weight xxg.	Not necessary	2 hours 30 minutes 60°C or 7 hours 30 minutes 50°C
	Garlic (3-4mm slices).	Not necessary	5 hours 60°C
	Kale (leaves only, torn into pieces). Original weight 180g, dry weight 35g.	Not necessary	2 hours 30 minutes 50°C
	Kiwi fruit (peeled and sliced 6-7mm thick). Original weight 820g (10 fruit), dry weight 155g.	Not necessary	12 hours 50°C
	Olives (pitted, halved). Original weight 200g, dry weight xxg.	Not necessary	xx hours 50°C
	Onions (1cm dice). Original weight 920g, dry weight 100g.	Not necessary	10 hours 60°C for 1st hour, then 50°C
	Onion rings (4mm slices).	Keep slices whole	7 hours 60°C for 1st hour, then 50°C
	Peppers (sliced, frozen). Original weight 675g, dry weight 40g.	Not necessary	8 hours 50°C
	Potatoes (1) (3-4mm slices). Original weight xxxg, dry weight xxxg. (Purple Majesty illustrated)	Blanch in boiling water 4 minutes, transfer to bowl of iced water 15 minutes then pat dry	7 hours 60°C for 1st hour, then 50°C
	Potatoes (2) (Whole). Original weight xxxg, dry weight xxxg. (Purple Majesty illustrated)	Wash and bake whole, complete with skins at 200°C / 400°F / Gas 6 for about 30 minutes, depending on size. Peel if desired and cut into 4mm slices	7 hours 60°C for 1st hour, then 50°C
	Potatoes (3) (3-4mm slices). Original weight xxxg, dry weight xxxg. (King Edwards illustrated)	Wash, peel if desired and slice. Bake sliced, at 250°C / 500°F / Gas 10 for about 10 minutes, turn the slices over and bake for a further 10 minutes. If using a mini-oven, then 5 minutes each side	5 hours 60°C
	Raspberries (frozen). Original weight 600g, dry weight 95g.	Not necessary	1 hour 60°C then 19 hours 50°C - on silicone mats until dry enough to place directly on trays
	Tomatoes. Original weight 2.1kg, dry weight 86g	Cut in half if small, or quarters or even eighths if larger	12-20 hours 60°C, depending on size. Store in airtight containers and cover with olive oil, sprinkled with a little salt.