Drying Times and Temperatures Chart (A–Z)

Temperatures, drying times and prep for more than 40 foods, set for the Ezidri Ultra FD1000 and written for UK produce and seasons.

How to use this chart

  • Times are a guide for a typical load sliced about 5 mm thick. Thinner slices, fewer trays and a dry room are quicker; a full machine on a damp day is slower.
  • Always test for dryness on a cooled piece rather than relying on time alone.
  • The Ultra FD1000 sets temperature in 5°C steps from 30 to 70°C.
  • Blanch means dropping prepared veg into boiling water for the time shown, then cooling in cold water and draining. See our getting started guide.

FruitVegetablesHerbsMeat and meals

Fruit

Food Prep and pre-treatment °C Hours Dry when UK season
Apples Core; slice 3 mm (crisps) or 5 mm (rings). Optional lemon-water dip. 55 6–12 Crisp, or leathery with no moist centre Aug–Mar
Apricots Halve, stone and push the backs out ('pop'), or slice 5 mm. 55 16–24 (halves), 10–14 (slices) Leathery and pliable Imported (Jun–Aug)
Bananas Peel; slice 5 mm. Optional lemon-water dip. 55 8–12 Leathery, or crisp if thin All year
Blackberries Wash and drain. Whole berries are slow; best as leather. 55 12–20 (whole) Hard, no juice when squeezed Aug–Sep
Blueberries Crack skins: 30–60 sec in just-boiled water, then drain. 55 12–24 Leathery, shrivelled Jul–Sep
Cherries Halve and stone; place skin side down. 55 12–20 Leathery, slightly sticky Jun–Aug
Cranberries Halve, or crack skins with just-boiled water. 55 10–16 (halved), 16–24 (whole) Leathery to hard Oct–Dec
Gooseberries Top and tail; halve. 55 10–16 Leathery Jun–Jul
Grapes (raisins) Halve, or crack skins of whole grapes in just-boiled water. 55 20–36 Wrinkled and pliable, like raisins Imported
Lemons and limes Slice 3–5 mm. 55 6–10 Firm and brittle All year
Mango Peel; cut into 5–10 mm strips. 55 8–12 Pliable, not sticky Imported
Oranges and clementines Slice 5 mm; blot with kitchen paper. 55–60 8–12 Firm and translucent Nov–Feb
Pears Core; slice 5 mm. Optional lemon-water dip. 55 10–16 Leathery, no moist centre Aug–Jan
Pineapple Peel and core; slice 5–10 mm. 55 10–16 Pliable, slightly sticky All year
Plums (prunes) Halve, stone and pop the backs, or slice 5 mm. 55 12–24 (halves), 8–14 (slices) Leathery and pliable Aug–Sep
Raspberries Don't wash unless needed; dry whole on mesh. 55 10–16 Crisp Jun–Sep
Rhubarb Cut into 1 cm pieces; blanch 1 minute. 55 8–12 Leathery Jan–Jul
Strawberries Hull; slice 5 mm. 55 7–12 Leathery to crisp May–Sep
Fruit leather (purée) Spread 3–5 mm on a lightly oiled solid sheet. 55 8–12 No tacky patches in the centre All year

Vegetables

Food Prep and pre-treatment °C Hours Dry when UK season
Beetroot Cook until tender; peel and slice 5 mm. 55 8–12 Leathery to hard Jul–Mar
Carrots Peel; slice or dice 5 mm, or grate. Blanch 3 minutes. 55 6–10 Hard and brittle All year
Celery Slice 5 mm. 55 6–10 Crisp Jul–Feb
Courgettes Slice 5 mm (crisps) or dice. 55 6–10 Crisp Jun–Sep
Garlic Peel; slice thinly. 50–55 6–10 Crisp; snaps Jul–Sep (UK crop)
Kale Strip from stalks; tear into pieces. 50 3–6 Crisp and crumbly Oct–Mar
Leeks Slice 5 mm rings; wash thoroughly. 50 4–8 Brittle Sep–Apr
Mushrooms Wipe clean; slice 5 mm. Wild only if identified with certainty. 50 4–8 Leathery to crisp All year
Onions Slice 5 mm or dice. Dry separately (strong smell). 55 6–10 Crisp All year
Parsnips Peel; slice 5 mm. Blanch 3 minutes. 55 6–10 Brittle Oct–Mar
Peas Blanch 2 minutes (or use frozen). 55 6–10 Hard and wrinkled Jun–Aug
Peppers Deseed; cut into strips or dice. 55 6–10 Leathery Jul–Oct
Potatoes Slice or dice 5 mm and boil until just tender; or dry cooked mash on a solid sheet. 55 8–12 Brittle All year
Runner beans String; cut diagonally into 2–3 cm pieces. Blanch 3 minutes. 55 6–10 Brittle Jul–Oct
Swede Peel; dice 5 mm. Blanch 3 minutes. 55 8–12 Hard Oct–Feb
Sweetcorn Blanch cobs 3 minutes; cut off kernels (or use frozen). 55 8–12 Hard and brittle Aug–Sep
Sweet potato Steam or boil until just tender; slice 5 mm. 55 8–12 Leathery to brittle All year
Tomatoes Halve or quarter (cherry), or slice 6 mm. 55 8–14 Leathery, no moisture Jul–Sep

Herbs

Food Prep and pre-treatment °C Hours Dry when UK season
Basil Pick leaves; dry on mesh. 35 3–6 Crumbles easily Jun–Sep
Chamomile flowers Pick open flower heads; dry whole. 35 3–6 Crumbly and papery Jun–Aug
Mint Dry on the stem; strip when dry. 35 3–6 Crumbles easily May–Sep
Parsley Dry on the stem on mesh. 35 3–6 Crumbles easily All year
Rosemary Dry whole sprigs. 35 4–8 Needles snap All year
Sage Dry whole leaves. 35 4–8 Crumbles easily Apr–Oct
Thyme Dry sprigs on mesh. 35 3–6 Leaves fall off when rubbed All year

Meat and meals

Food Prep and pre-treatment °C Hours Dry when UK season
Beef or venison jerky Lean, 5 mm strips; marinate in the fridge; heat to 71°C core first. 70 4–6 (after heating) Bends and cracks, doesn't snap All year
Cooked mince (for trail meals) Cook fully, drain fat, blot; spread on solid sheet. 65–70 6–8 Hard, dry crumbs All year
Cooked meals (stews, chilli, bolognese) Cook fully; spread thinly on oiled solid sheets; stir halfway. 65–70 6–10 Dry and brittle throughout All year

Food safety

Fruit, vegetables and herbs are safe to dry at the low temperatures above. Raw meat isn't: heat it to at least 71°C (poultry 74°C) before or after drying and dry at 70°C. Read Is homemade jerky safe? for the full method.

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Digital temperature control (30–70°C) and a 1–48 hour timer, five trays as standard and expandable to 30. £299 with free UK mainland delivery and a 1-year warranty.

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