Reference table - Dehydration time
| Ingredients | Category | Preparation (cutting, shape, size) | Temperature (°C) | Duration in hours |
| Garlic | Herbs & condiments | Peel and cut the garlic into 5 mm d' slices thickness. | 45 °C | 8h |
| Aromatics (Basil, parsley, tarragon, mint, chives, coriander...) | Herbes & condiments | Wash, then pull the leaves, remove the stems. | 40 °C | 5 to 10h |
| Edible flowers | Herbes & condiments | Wash and dry the flowers. | 45 °C | 5h |
| Ginger | Herbes & condiments | Peel and cut the ginger into slices 5 mm thick. | 55 °C | 10h |
| Onion, shallot | Herbes & condiments | Peel and cut the onion or shallot into 3 to 5 mm thick slices. Arrange the slices on the trays; after 4 hours of drying, separate the slices and turn them over. | 50 °C | 10h |
| Pepper | Hherbs & condiments | Wash the apricots, cut them in half or into quarters, remove the pit. Arrange them, spacing them out, on the dehydrator trays, cut side up. | 55 °C | 6 p.m. |
| Apricot | Fruits | Peel the pineapple and cut it into 5 mm thick slices. Arrange the pineapple slices on the dehydrator trays; turn them over after 5 hours. | 55 °C | 48H |
| Citrus fruits (lemon, orange, grapefruit...) | Fruits | Wash and cut the citrus fruits into slices 5 mm thick. | 55 °C | 24H |
| Pineapple | Fruits | Peel the pineapple and cut it into 5 mm thick slices. Arrange the pineapple slices on the dehydrator trays; turn them over after 5 hours. | 50 °C | 18H |
| Banana | Fruits | Peel and cut the banana into 3 to 5 mm thick slices. | 55 °C | 30H |
| Cherries | Fruits | De-stem the cherries, cut them in half, remove the pit. Arrange the cherry halves on the dehydrator trays, cut side up. | 55 °C | 30H |
| Dates | Fruits | Pit the dates. Arrange them whole on the dehydrator trays. | 45°C | 18H |
| Figs | Fruits | Wash the figs, keep 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 | Fruits | Wash and dry the strawberries or raspberries, remove the stalks. Arrange them whole on the dehydrator trays. | 55 °C | 18h |
| Kiwi | Fruits | Peel the kiwi, cut it into slices 3 to 5 mm thick. | 45°C |
2 p.m. |
| Mango | Fruits | Peel the mango, cut it into strips 5 mm thick. | 45 °C | 12H |
| Blackberries | Fruits | Wash and dry the blackberries. Arrange them whole on the dehydrator trays. | 55 °C | 20H |
| Blueberry | Fruits | Wash and dry the blueberries. Arrange them whole on the dehydrator trays. | 60 °C | 20H |
| Coconut | Fruits | Crack the coconut, collect the flesh, cut it into 5 to 10 mm thick strips or into small cubes with the membrane. | 60 °C | 10H |
| Peach, nectarine | Fruits | Peel the peaches or nectarines, pit them and cut them into quarters. | 45 °C | 20H |
| Apple | Fruits | Peel the apples, remove the core, cut them into slices of about 5 mm thick. | 55 °C | 12H |
| Pear | Fruits | Peel the pears, remove the core, cut them into slices about 5 mm thick . | 55 °C | 18H |
| Prune | Fruits | Wash the plums, cut them in half, remove the stone. Arrange the plum halves on the trays, skin side down. | 55 °C | 36H |
| Grape | Fruits | Wash and dry the grapes, destemm them. | 55 °C | 48H |
| Tomato | Fruits | Wash and dry the tomatoes, cut them in half, 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 approximately 5 mm thick. | 45 °C | 18H |
| Raw beets | Vegetables | Wash and peel the raw beetroot, cut it into 5 mm thick slices.< /strong> To make chips or carpaccio, slice it thinner using a mandolin to obtain 2 mm thickness. | 60 °C | 12H |
| Carrot | Vegetables | Wash and peel the carrots, cut them into slices 5 mm thick. | 55 °C | 10H |
| Celery-branch | Vegetables | Wash the celery, cut it into pieces 1 to 2 cm long . | 40 °C | 18H |
| Mushroom | Vegetables | Slice the mushrooms into strips 5 to 8 mm thick. | 50 °C | 18H |
| Kale | Vegetables | Tear the leaves into small pieces or leave them whole, remove the stems. | 40 °C | 10h |
| Cauliflower | Vegetables | Cut the cauliflower into slices 5 to 8 mm thick. | 60 °C | 15h |
| Squash | Vegetables | Cut the squash into strips about 5 mm thick or into small cubes. | 60 °C | 20h |
| Zucchini | Vegetables | Wash and cut the zucchini into 5 mm thick slices. To make chips, cut them more finely using a mandolin to obtain 2 mm thickness. | 45 °C | 12H |
| Spinach | Vegetables | Wash and dry the spinach leaves, remove the stems -them. Arrange the whole leaves on the dehydrator trays. | 50 °C | 16H |
| Fennel | Vegetables | Wash and dry the fennel, cut it into slices 5 to 8 mm thick. | 60 °C | 10H |
| Parsnip | Vegetables | Peel the parsnip, cut it into slices 5 mm thick. | 55 °C | 10H |
| Sweet potato | Vegetables | Peel the sweet potato, cut it into 5 mm thick slices. To make chips, cut it more finely using a mandolin to obtain 2 mm thick. | 55 °C | 12H |
| Pepper | Vegetables | Wash and dry the pepper, remove the seeds, cut it into strips of 5 mm thick. | 45 °C | |
| Potato | Vegetables | Wash and dry the potatoes, peel them and cut them into 5 mm thick slices. To make chips, cut them more finely with a using a mandolin to obtain 2 mm thickness. | 65 °C | 14H |
| Smoked Brisket / Bacon | Meat & Fish | Cut the smoked brisket into strips 3 to 5 mm thick. | 70 °C | 10H |
| Beef | Meat & Fish | Slice the beef into strips 5 to 8 mm thick. | 55 °C | 10H |
| Duck breast | Meat & Fish | Slice the duck breast into strips 3 to 5 mm thick. | 55 °C | 10H |
| Salmon | Meat & Fish | Slice the salmon into strips of 3 to 5 mm thick. | 50 °C | 10H |
All times indicated are valid for an electric dehydrator from the Le Parfait brand.