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Dehydrator Time & Temp Chart
Thirty foods, searchable, with the temperature, the honest time range, the prep that matters, and the doneness test that actually decides when it is finished.
| Food | Temp | Typical time | Prep | It is done when… |
|---|---|---|---|---|
| Apples | 135F | 6-12 h | 1/4" slices; dip in lemon or ascorbic to stop browning | Pliable, leathery, no moisture when cut |
| Bananas | 135F | 8-12 h | 1/4" coins; ascorbic dip for color | Leathery to crisp |
| Strawberries | 135F | 8-12 h | 1/4" slices, points up on mesh | Leathery, no tacky centers |
| Blueberries | 135F | 10-18 h | Dip in boiling water 30 s to check (crack) the skins | Leathery, raisin-like |
| Grapes (raisins) | 135F | 18-30 h | Halve, or check skins like blueberries | Pliable raisins, no wet pockets |
| Cherries | 135F | 12-24 h | Pit and halve, cut side up | Leathery, slightly sticky |
| Peaches | 135F | 8-16 h | Peel optional; 1/4" slices; ascorbic dip | Pliable, leathery |
| Pears | 135F | 8-16 h | 1/4" slices; ascorbic dip | Pliable, leathery |
| Pineapple | 135F | 10-18 h | Core; 1/4" rings or chunks | Leathery, not sticky |
| Mango | 135F | 8-14 h | 1/4" slabs | Pliable, leathery |
| Watermelon | 135F | 12-20 h | Thin 1/4" wedges, seeds out | Crisp-chewy "candy" |
| Citrus slices | 135F | 6-12 h | Thin whole-fruit wheels | Dry and crisp all the way through |
| Fruit leather | 135F | 6-10 h | Blend to puree, 1/8-1/4" on solid sheets | No tacky spots; peels cleanly |
| Tomatoes | 125F | 8-12 h | 1/4" slices or halved cherries, cut side up | Leathery to crisp |
| Onions | 125F | 6-10 h | 1/4" slices or dice; no blanch; expect strong smell | Brittle, papery |
| Peppers | 125F | 5-8 h | Seed, 1/4" strips or dice; no blanch | Leathery to brittle |
| Mushrooms | 125F | 4-8 h | Wipe clean, 3/8" slices; no blanch | Leathery to brittle |
| Zucchini | 125F | 5-8 h | 1/4" coins; blanch optional; salt for chips | Brittle |
| Green beans | 125F | 8-12 h | Trim, cut 1"; blanch 3-4 min first | Brittle, snaps |
| Sweet corn | 125F | 6-10 h | Blanch on cob, cut kernels off | Hard, brittle |
| Carrots | 125F | 6-10 h | Peel, 1/8" coins or shred; blanch 3 min | Leathery to brittle |
| Potatoes | 125F | 8-12 h | Slice thin; blanch 5 min or they blacken | Brittle, translucent |
| Sweet potatoes | 125F | 8-12 h | Slice or shred; blanch 3-5 min | Brittle |
| Celery | 125F | 4-8 h | 1/4" slices; blanch 2 min | Brittle |
| Kale (chips) | 125F | 4-8 h | Strip stems, tear, oil lightly if eating as chips | Fully crisp |
| Garlic | 125F | 6-10 h | Thin slices; no blanch; strong smell | Brittle, snaps clean |
| Leafy herbs | 95-115F | 1-4 h | Rinse, pat fully dry, single layer | Crumbles between fingers |
| Beef jerky | 145-160F | 4-8 h | 1/4" strips against the grain; see the USDA 160F rule below | Bends and cracks, does not snap |
| Ground-meat jerky | 145-160F | 4-8 h | Jerky gun strips; see the USDA 160F rule below | Firm, cracks without crumbling |
| Chicken (incl. dog treats) | 145-160F | 6-10 h | Thin uniform slices; poultry must reach 165F - see below | Hard, no soft centers |
Times assume standard temps, moderate humidity, and an evenly loaded machine. They move a lot with slice thickness and weather. Finish by the doneness test, never the clock.
The four temperatures that matter
Extension guidance boils the whole chart down to four settings: 95-115°F for herbs (heat drives off their oils), 125°F for vegetables, 135°F for fruits, and 145-160°F for meats. Running hotter to finish faster backfires: the outside case-hardens into a shell while the center stays moist, and that trapped moisture is what molds a jar two weeks later.
The USDA rule for jerky
A home dehydrator drying at 145-160°F does not by itself make raw meat safe. USDA guidance is that meat reaches 160°F and poultry 165°F- most safely by heating strips in the oven or marinade before or after drying. Dry to the bend-and-crack stage, apply the heat step, and store airtight. The same applies to chicken dried for dog treats: your dog's food safety runs through the same bacteria.
Condition fruit before it goes in jars
Dried fruit pieces finish unevenly. Conditioning fixes that: pack the cooled fruit loosely in a jar for about a week, shaking daily - remaining moisture redistributes evenly, and any condensation on the glass tells you to dry the batch longer. It is the single most skipped step in home dehydrating, and the most common reason a "dry" batch molds in storage.
Machines that hold these temperatures
A chart is only as good as the thermostat running it.
Cosori
Cosori Premium Food Dehydrator (6 Stainless Trays)
Our top-scored all-rounder: accurate thermostat, quiet fan, easy-clean stainless trays - the accuracy is what makes a chart like this one repeatable.
Excalibur
Excalibur 10-Tray Select Series
The big-batch machine: ten square feet of tray area swallows a garden glut in one run, so the long entries on this chart happen once instead of three times.
Nesco
Nesco Snackmaster Pro FD-75A
The budget classic with a real adjustable thermostat that still reaches jerky range - the cheapest way to run everything on this chart.
Silicone Dehydrator Sheets + Mesh Mats (8+8 Set)
Solid sheets for fruit leather and drippy foods, mesh mats so small pieces stop falling through - the two inserts half this chart quietly assumes you own.
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