Oven Dehydration

Dehydrating Temperatures

• Beans = 125°F (6 – 8 Hours)
• Fish = 130°F – 140°F (4 – 6 Hours)
• Fruit = 125°F (6 – 7 Hours)
• Grains = 145°F (8 – 12 Hours)
• Herbs & Greens = 95°F (3 – 4 Hours)
• Living Foods = 95°F – 110°F (6 – 10 Hours)
• Marshmallows = 150°F (4 Hours)
• Meat = 160°F (4 – 6 Hours)
• Mushrooms = 125°F (1 Hour)
• Proofing Bread = 110°F (1 1/2 – 2 Hours)
• Proofing Yogurt = 115°F (6 Hours)
• Vegetables = 125°F (6 – 8 Hours)

Notes

• Acidic fruits: berries, citrus, mangos, pineapple, plums, rhubarb or strawberries do not require pretreatment.
• Average time requires 6 – 8 hours.
• Best results require good airflow.
• Convection ovens have built-in fans.
• Cooling rack on a cookie sheet promotes airflow around the food.
• Drier goods take less time compared to juicey goods.
• Duration varies by oven and temperatures.
• Easiest are garlic, leeks, mushrooms, onions, peppers and shallots.
• Flip several times throughout the drying process to dry evenly.
• Great use in casseroles soups
• Keep stored in an airtight container in a cool, dark and dry area.
• Individually line on mate or parchment paper.
• No oven fan, slightly crack the door.
• Not deemed energy efficiently.
• Not recommended with microwave ovens.
• Ovens often have hot spots so rotate pans.
• Over 160F tends to cook vs dehydrated.
• Precut vegetables into bite-sized pieces.
• Prevent fruits from turning brown, presoak in a half-and-half mixture of lemon juice and water for five minutes before drying.
• Product lasts for years; vegetables longer than fruit.
• Select foods not fully dry, you may turn off the oven and leave them overnight.
• Toaster ovens are great for small batches.
• To rehydrate requires approximately 30 minutes of soaking.
• Use an oven thermometer.