HOW TO DRY YOUR DISHES

1 Fruit, vegetables or meat are placed on separate tiers which are adjustable to allow differences in ventilation. 2 Food is warmed at between 38C (100F) and 68C (154F). Fans draw out moisture. 3 Excess moisture is pushed to the vents and released. 4 After between 6 and 14 hours, dehydration is complete. The food is dry throughout and appears leathery. 5 Nutrients are locked in, the food is preserved for longer and no cooking is required.