THREE DIFFERENT TEMPERATURES
Room temperature or 20–40°C (86–104°F)
Herbs, spices, mushrooms, grated hard cheese
52°C (125°F)
Vegetables, berries, fruits, fruit leather, starchy food
68°C (155°F)
All types of cooked meat and fish, cooked rice
The temperature range for dehydrating food falls between 95°F (35°C) and 158°F (68°C). However, the specific temperature required depends on the type of food being dehydrated. Read more to learn more about food dehydrating temperatures!
Fruits and vegetables are commonly dried at temperatures around 125°F (52°C), while meats and jerky often require slightly higher temperatures, around 158°F (68°C). It is essential to follow specific recipes or guidelines for the best results when dehydrating different types of food.
Note! You may find that my recommended food dehydrating temperatures vary from other books or internet recommendations. I sometimes choose a lower temperature as the quality of the food will be higher.
Food dehydrating times
Dehydration times for different types of food can vary depending on various factors such as the size, thickness, moisture content, and the kind of food being dehydrated. Here are some approximate dehydration times for everyday food items.
You will find dehydration times and temperatures for all food in the book: Food Dehydrating: The Illustrated Handbook
| Fruits | Most fruits take 6 to 24 hours to dehydrate fully. Thinly sliced fruits such as apples or bananas will dehydrate faster than thicker fruits like pineapple or peaches. |
| Vegetables | Vegetables generally take longer to dehydrate than fruits, usually around 8 to 12 hours. However, leafy greens like kale or spinach might take shorter times, while denser vegetables like sweet potatoes or carrots may take longer. |
| Meat | Dehydrating meat can take anywhere from 4 to 12 hours, depending on the thickness and type of meat. Leaner meats like turkey or chicken usually dehydrate more quickly than fattier meats like beef or pork. |
| Herbs | Herbs usually quickly dehydrate, typically taking around 2 to 4 hours. This time can vary depending on the density and moisture content of the herbs. |
Reduce drying times
Thinly sliced vegetables is a way to get shorter dehydration times.
