I just got an Excalibar dehydrator for my birthday and have been having fun trying to experiment. I'm trying to follow the recommended temps and times for each fruit, but some of my stuff is coming out brittle, and some I take out thinking it's done but it's not and therefore ends up oxidizing and going bad. How do I really know when my fruit is sufficiently dehydrated? Does it just take a lot of practice and experimentation to know? I don't mind experimenting, but I just feel bad for the food and labour (and electricity) waste when something doesn't come out right. Can I get some tips and from experienced dehydrators on this matter? Please, and thank you so much :)
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Thank you both! I noticed in the Excalibur instructs that they didn't say anything about turning the temps down after a few hours, just maintaining the high temp all the way through. I went through one of my raw books and they say just keep it higher for the beginning and then take it down after a couple of hours. From the sound of it from you and some others, that seems like the right way to go.
I just made some flaxseed crackers that came out really well! (just good old water and flaxseed) and some apricots and banana chips =)