Michigan State University Extension
Preserving Food Safely - 01600519
Distribute the vegetables on the drying trays in a single layer. Different kinds of vegetables may be dried at the same time. Strong-smelling vegetables should be dried separately.
Maintain the drying temperature between 140-150 degrees Fahrenheit.
Examine the vegetables from time to time (1 1/2 - 2-hour intervals, depending on the vegetable). To get uniform drying, rotate the trays; if necessary, turn the product.
At the start of the drying process there is little danger of scorching, but when nearly dry, the vegetables scorch easily. Even slight scorching destroys the flavor and may lower the nutritive value, so be careful not to allow the temperature to rise above 140 degrees Fahrenheit, especially during the latter stage of drying.
The time for drying varies according to type of vegetable, size of pieces, and load on the tray. The time at 140 degrees Fahrenheit usually ranges from 6 to 16 hours.
Be sure to cool the material before testing for dryness.
After the food has finished drying and the dehydrator has cooled, trays may be cleaned with hot, soapy water, rinsed and dried.