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Cooking Charts
*If the Ninja Cook & Crisp Layered Insert is not included with your unit, it can be purchased on ninjakitchen.eu.
**The Ninja dehydrating rack is sold separately on ninjakitchen.eu.
INGREDIENTS
PREPARATION
TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apple chips Cut in 0.3mm slices (remove core), rinse in lemon water, pat dry 60°C 7–8 hrs
Asparagus Cut in 0.3mm pieces, blanch 60°C 68 hrs
Bananas Peel, cut in 0.3mm slices 60°C 8–10 hrs
Beet chips Peel, cut in 0.3mm slices 60°C 7–8 hrs
Eggplant Peel, cut in 0.3mm slices, blanch 60°C 68 hrs
Fresh herbs Rinse, pat dry, remove stems 60°C 46 hrs
Ginger root Cut in 0.3mm slices 60°C 6 hrs
Mangoes Peel, cut in 0.3mm slices, remove pits 60°C 68 hrs
Mushrooms Clean with soft brush (do not wash) 60°C 68 hrs
Pineapple Peel, cut in 3mm - 1.25cm slices, core removed 60°C 6–8 hrs
Strawberries Cut in half or in 1.25cm slices 60°C 68 hrs
Tomatoes Cut in 0.3mm slices or grate; steam if planning to rehydrate 60°C 68 hrs
JERKY – MEAT, POULTRY, FISH
Beef jerky Cut in 0.6mm slices, marinate overnight 70°C 5–7 hrs
Chicken jerky Cut in 0.6mm slices, marinate overnight 70°C 5–7 hrs
Turkey jerky Cut in 0.6mm slices, marinate overnight 70°C 5–7 hrs
Salmon jerky Cut in 0.6mm slices, marinate overnight 70°C 58 hrs
Dehydrate Chart for the Cook & Crisp™ Basket
with the Cook & Crisp Layered Insert,*
Dehydrating Rack** or Deluxe Reversible Rack
TIP Most fruits and vegetables take between 6 and 8 hours (at 60°C) to dehydrate; meats take between
5 and 7 hours (at 70°C). The longer you dehydrate your ingredients, the crispier they will be.
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