Short answer
Most fruit takes 6–16 hours at 55°C, vegetables 4–12 hours at 50–55°C, herbs 3–8 hours at 35°C, and jerky 4–6 hours at 70°C after heating the meat to 71°C. Slice thickness, how full the trays are and the humidity in your kitchen all change the time.
Quick reference
| Category | Ultra FD1000 setting | Typical time | Dry when |
|---|---|---|---|
| Herbs and edible flowers | 35°C | 3–8 hours | Crumble between fingers |
| Vegetables | 50–55°C | 4–12 hours | Hard or brittle |
| Fruit | 55°C | 6–16 hours (berries and halves up to 24) | Leathery, no moisture inside |
| Fruit leathers | 55°C | 8–12 hours | No tacky patches |
| Cooked meals and mince | 65–70°C | 6–10 hours | Dry and brittle throughout |
| Jerky (meat heated to 71°C first) | 70°C | 4–6 hours | Bends and cracks, doesn't snap |
Looking for a specific food? Our A–Z drying chart covers more than 40 foods, from apples to swede, with prep, temperature, time and UK season.
What changes the drying time?
- Thickness: a 3 mm apple slice can dry in half the time of a 6 mm one.
- Water content: courgettes and tomatoes take longer than their size suggests.
- Skins: waxy skins (cranberries, blueberries, grapes) hold moisture in unless cracked.
- Load: a full set of trays takes longer than two trays.
- Kitchen humidity: a steamy kitchen in a British winter slows things down. Give the dehydrator space and ventilation.
Common mistakes
- Using a higher temperature to speed things up. The outside seals and the inside stays wet.
- Testing food while it's still warm.
- Following a time without checking: times are a guide, dryness is the test.
Food safety note
Low temperatures are fine for fruit, veg and herbs, but not for raw meat. Heat meat to 71°C (poultry to 74°C) before drying, in line with USDA guidance and the FSA's advice to cook meat thoroughly. See our jerky safety guide.
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20 British recipes for your dehydrator, from Christmas oranges to allotment gluts, plus a drying chart and storage cheat sheet.
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