Rinse fruit or vegetables with water, cut away any bruised parts, remove seeds or pits, and slice thinly. Steam fruit or vegetables, if needed, to blanch them prior to drying. Steam-blanch fruit such as pears, peaches, nectarines, bananas, apricots and apples, as well as vegetable like carrots, pumpkin, peas and potatoes. After steaming, place the product in cold water and drain.
Place a single layer of thinly sliced vegetable, fruit or meat on the NuWave drying rack. Remember that you want to allow for airflow between each piece.
Set the NuWave Oven power level to low--125 F--and set the rack of food inside.
Allow the food to dry until sufficient moisture has been removed. Drying times will vary depending on the amount of food, the food's moisture content and current air temperature and humidity.
Test a small piece of food when you think it has dried enough. Remove an average-size piece of the food you are drying from the NuWave. Allow it to cool completely and then look for the characteristics described.
Herbs: Brittle, with leaves that shatter when crushed
Fruits: No moisture can be squeezed out, tough and pliable when cut
Vegetables: Leathery or brittle; leathery vegetables will spring back when folded and have sharp edges, brittle vegetables (such as peas or corn) will shatter when hit with a hammer
Meat: Must be extremely dry -- it should be dark and fibrous, forming sharp points when broken
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