Reference table - Dehydration time

Ingredients	Category	Preparation (cutting, shape, size)	Temperature (°C)	Duration in hours
Garlic	Herbs & condiments	Peel and cut the garlic into slices 5mm thick.	45°C	8am
Aromatics (Basil, parsley, tarragon, mint, chives, coriander...)	Hherbs & condiments	Wash, then pull the leaves and remove the stems.	40°C	5 to 10 a.m.
Edible flowers	Hherbs & condiments	Wash and dry the flowers.	45°C	6am
Ginger	Hherbs & condiments	Peel and cut the ginger into slices 5mm thick.	55°C	5am
Onion, shallot	Hherbs & condiments	Peel and cut the onion or shallot into slices 3 to 5 mm thick. Arrange the washers on the trays; After 4 hours of drying, separate the slices and turn them over.	50°C	10am
Chili pepper	Hherbs & condiments	Wash and dry the pepper, leave it whole or cut it into small pieces of 5 mm. Arrange the pepper on the dehydrator tray; if it is whole, double the drying time.	55°C	6 p.m.
Abricot	Fruit	Wash the apricots, cut them in half or into quarters, remove the stone. Arrange them spaced apart on the dehydrator trays, cut side up.	55°C	48H
Citrus fruits (lemon, orange, grapefruit, etc.)	Fruit	Wash and cut the citrus fruits into slices 5mm thick.	55°C	24H
Pineapple	Fruit	Peel the pineapple, cut it into slices 5mm thick. Arrange the pineapple slices on the dehydrator trays; turn them over after 5 hours.	50°C	6 p.m.
Banana	Fruit	Peel and cut the banana into slices 3 to 5 mm thick.	55°C	30H
Cherries	Fruit	Hull the cherries, cut them in half, remove the pit. Arrange the cherry halves on the dehydrator trays, cut side up.	55°C	30H
Dates	Fruit	Pit the dates. Arrange them whole on the dehydrator trays.	45°C	6 p.m.
Figs	Fruit	Wash the figs, keep them whole or cut them in half. Arrange the whole figs on the dehydrator trays and the half figs, skin side down.	55°C	36H
Strawberries, raspberries	Fruit	Wash and dry the strawberries or raspberries, remove the stalks. Arrange them whole on the dehydrator trays.	55°C	6 p.m.
Kiwi	Fruit	Peel the kiwi, cut it into slices 3 to 5 mm thick.	45°C	2 p.m.
Mango	Fruit	Peel the mango, cut it into strips 5mm thick.	45°C	12H
Blackberries	Fruit	Wash and dry the blackberries. Arrange them whole on the dehydrator trays.	55°C	8 p.m.
Blueberry	Fruit	Wash and dry the blueberries. Arrange them whole on the dehydrator trays.	60°C	8 p.m.
Coconut	Fruit	Break the coconut, collect the flesh, cut it into strips of 5 to 10mm thick or in small cubes with the membrane.	60°C	10am
Peach, nectarine	Fruit	Peel peaches or nectarines, pit them and cut them into quarters.	45°C	8 p.m.
Apple	Fruit	Peel the apples, remove the core, cut them into slices of approximately 5mm thick.	55°C	12H
Pear	Fruit	Peel the pears, remove the core, cut them into strips approximately 5 mm thick.	55°C	6 p.m.
Plum	Fruit	Wash the plums, cut them in half, remove the core. Arrange the plum halves on the trays, skin side down.	55°C	36H
Grape	Fruit	Wash and dry the grapes, destemm them.	55°C	48H
Tomato	Fruit	Wash and dry the tomatoes, cut them in half and deseed them. Arrange the tomato halves, skin side down, on the dehydrator trays.	45°C	48H
Eggplant	Vegetables	Wash the eggplants, cut them into slices of approximately 5mm thick.	45°C	6 p.m.
Raw beets	Vegetables	Wash and peel the raw beetroot, cut it into slices 5mm thick. To make chips or carpaccio, cut it more finely using a mandolin to obtain 2mm thick.	60°C	12H
Carrot	Vegetables	Wash and peel the carrots, cut them into slices 5mm thick.	55°C	10am
Celery branch	Vegetables	Wash the celery, cut it into pieces of 1 to 2 cm long.	40°C	6 p.m.
Mushroom	Vegetables	Slice the mushrooms into strips 5 to 8 mm thick.	50°C	6 p.m.
Kale	Vegetables	Tear the leaves into small pieces or leave them whole, remove the stems.	40°C	10am
Cauliflower	Vegetables	Cut the cauliflower into slices 5 to 8 mm thick.	60°C	3 p.m.
Squash	Vegetables	Cut the squash into strips of approximately 5mm thick or in small cubes.	60°C	8 p.m.
Courgette	Vegetables	Wash and cut the zucchini into slices 5mm thick. To make chips, cut them finer using a mandolin to obtain 2mm thick.	45°C	12H
Épinard	Vegetables	Wash and dry the spinach leaves, trim them. Arrange whole leaves on dehydrator trays.	50°C	4 p.m.
Fennel	Vegetables	Wash and dry the fennel, cut it into slices 5 to 8 mm thick.	60°C	10am
Parsnip	Vegetables	Peel the parsnip, cut it into slices 5mm thick.	55°C	10am
Sweet potato	Vegetables	Peel the sweet potato, cut it into slices 5mm thick. To make chips, cut them more finely using a mandolin to obtain 2mm thick.	55°C	12H
Pepper	Vegetables	Wash and dry the pepper, remove the seeds, cut it into strips of 5mm thick.	45°C	6 p.m.
Potato	Vegetables	Wash and dry the potatoes, peel them and cut them into slices. 5mm thick. To make chips, cut them finer using a mandolin to obtain 2mm thick.	65°C	2 p.m.
Smoked brisket / Bacon	Meat & Fish	Cut the smoked brisket into strips of 3 to 5 mm thick.	70°C	10am
Beef	Meat & Fish	Slice the piece of beef into strips of 5 to 8 mm thick.	55°C	10am
Duck breast	Meat & Fish	Slice the duck breast into strips of 3 to 5 mm thick.	55°C	10am
Salmon	Meat & Fish	Slice the salmon into strips of 3 to 5 mm thick.	50°C	10am

All times indicated are valid for an electric dehydrator of the brand Le Parfait.