Temperature of a dryer


How Hot Should a Dryer Get? – Signs of Overheating

Refrigerators, heaters, water heaters, dishwashers, washing machines, and clothes dryers are among the most important household appliances. More specifically, dryers make the task of doing the laundry much easier than it would be without them. Hang drying clothes is time consuming and a lot of work.

Dryers not only help us save time, they keep our clothes nice and fresh. Heat plays a big role in a dryer’s ability to dry clothes, but too much can be problematic. If you’ve wondered how hot does a dryer get and what’s the best temperature, read on to learn why your dryer’s getting too hot, or why it’s not getting hot enough.

How Hot Does a Dryer Get

The temperature a dryer reaches depends on the make and model of the dryer, as well as the setting at which the dryer is running. Your dryer uses heat to warm the water in your clothes and turn it into vapor. On average, most dryers can get around 125 to 135 degrees Fahrenheit.

It’s important to note that water doesn’t need to reach a boiling point to start steaming and evaporating. Think about drinking a nice hot cup of coffee–while the water in that coffee isn’t boiling, there’s still plenty of steam coming from the cup. Thus, your dryer temperature shouldn’t heat to the point that fabric burns.

Dryer Heat Settings Explained

Dryers and clothing both offer information about how to set the temperature for proper drying. These dryer settings are directly related to how hot a dryer gets. To prevent damage, some fabrics require cooler dryer settings.

While temperature settings may vary among different manufacturers, most offer a delicate, permanent press, and normal setting. The tag on your clothing will usually signify which setting is most appropriate or suggest dry cleaning.


According to the Spruce, the gentle cycle is best for materials like rayon or silk, permanent press is ideal for your everyday clothes, while the normal setting should be reserved for items like towels, sheets, and jeans.

How Do You Know if the Dryer is Too Hot?

The tell-tale sign that your dryer is too hot is damage to your clothes. If you pull your clothes out of the dryer and notice that there are burn marks on them, your dryer is running far too hot. If your dryer is hot to the touch, that may be another sign of too much heat. Naturally, the dryer will be a little warm to the touch while it’s running, but it shouldn’t be significantly hot.

Troubleshoot and Fix a Dryer Getting Too Hot

If you find that your dryer is overheating, you should address the issue as soon as possible. Keep in mind that a dryer overheating may have a negative effect on the dryer itself. Exposure to excessive heat may wear on the various components of the dryer causing damage if the problem is not addressed. Here are some issues that may be affecting how hot a dryer gets.

Airflow Issues

One common cause of a dryer getting too hot is poor airflow. Airflow plays an important role in drying your clothes as it helps remove steam away from your clothes. It also ensures that heat doesn’t get trapped in the dryer by moving the heat through the vent.

If you have an obstruction of airflow in your dryer, it may start to overheat. There are two primary points where airflow obstruction occurs. The first is the lint trap. Make sure the trap is clear of any lint build up. Remember to make it a point to clear the lint trap after each load.

The dryer vent is another area where airflow blocks commonly occur. As with the lint trap, lint buildup is usually to blame for the blockage in the vent. Use a vacuum to help remove the lint from the vent and vent duct to help prevent the dryer overheating.

Broken Heating Element or Burner

Heat comes from an electrical heating element in electric dryers, or a burner assembly in gas dryers. If your dryer’s heat source isn’t working correctly, it may be possible for it to overheat the dryer. Heating elements or burners on dryers can be replaced. Refer to your owner’s manual to make sure you order the right replacement parts.

Broken Cycling Thermostat

The cycling thermostat helps to regulate the temperature of your dryer and is just one of the components in your dryer that works to make sure the dryer doesn’t get too hot. If the cycling thermostat is broken, the temperature of the dryer could go unchecked and may reach unsafe levels.

You can reach the cycling thermostat by opening up the top and front panels of the dryer (and possibly the back panel). It is usually located on or near the dryer’s blower casing. Use a
multi-meter to test the thermostat. A reading of zero or infinity will indicate that it is in working condition. If you get a bad reading, replace the thermostat.

Tripped Safety Thermostat

A safety thermostat, or high-limit thermostat, is another component that plays a role in keeping your dryer from overheating. If this thermostat detects that the dryer is getting too hot, it will shut off the heating source. A single trip of the safety thermostat may render it dysfunctional and need replacement. If the safety thermostat is not working, it may be possible for your dryer to overheat.

It’s also important to remember that if the safety thermostat trips, there is likely something wrong with the dryer that causes it to overheat. Check to make sure other components are working properly and that there isn’t a blockage of airflow.

Bad Blower Wheel

As stated earlier, proper airflow is important not only in the process of drying your clothes, but also in keeping your dryer from getting too hot. Your dryer’s blower wheel plays the important role of moving air along. A broken blower wheel may hinder proper airflow in your dryer and cause overheating.

Inspect the blower wheel by opening up the top of the dryer and front panel. You may need to separate the drum of the dryer from the drum bearing in order to reach the motor, where the blower wheel is attached. Check for any breaks in the blower wheel and also check for any obstructions that keep the wheel from spinning. If the blower wheel is broken, replace it. Check with your owner’s manual to make sure you purchase the right replacement part.

Dryer is Not Getting Hot Enough

When the question “how hot does a dryer get?” is asked, people are usually concerned about overheating. However, when it comes to dryer temperatures, overheating isn’t the only issue. If a dryer doesn’t get hot enough, it might not work properly.

Malfunctioning Thermostat

Just as a broken cycling thermostat may cause dryer overheating, it may also keep the dryer from getting hot enough to run well. A thermostat that isn’t reading temperatures correctly may sense that the temperature is much hotter than it actually is. If your thermostat isn’t working correctly try to solve the problem yourself by checking the wiring of your thermostat unit. If this does not work, make sure to replace it.

Bad Heating Source

A broken heating element or burner may not be able to warm the air properly. Inspect your dryer’s heating source and keep an open eye for debris around it, or cracks. Electrical heating elements may be especially sensitive to having foreign objects in contact with it.

High-Limit Thermostat

A malfunctioning, high-limit thermostat may cause insufficient heating as well as overheating. A bad temperature read could trip the high-limit thermostat before temperatures actually reach the high limit, which is a sign to replace your high-limit thermostat.

Bad Timer Motor

On many dryers the timer on the control panel is what triggers the dryer’s heater to turn on. If the timer isn’t working correctly, it may not set the heater to warm the air flowing through the dryer. You can test the timer motor by removing it from the control panel (make sure to unplug the dryer first) and connecting it to a multi-meter.

A working dryer is a convenient appliance to have in your home. We hope this guide has helped you find the answers to the question “how hot does a dryer get?” and helped you understand the importance of temperature in keeping your dryer safe and functioning. Be sure to see some of our other guides for helpful information about your dryer, including some great tips to maintain your dryer. For more information about how HWA may assist you, and for help with your home warranty needs, contact us at 1-888-492-7359.

knowhow for fabric care |

(Image credit: Obelisk Home / Global Image Creation)

A tumble dryer temperature guide is essential to keep clothes and bed and bath linens in best condition when you dry these items in the appliance. 

While some things are best dried at a high heat others can be damaged by setting the temperature too high. In other words, to avoid having to replace garments and linens prematurely being temperature savvy is a must.

Laundry room ideas will provide you with a practical and stylish space in which to care for your items and our tumble dryer temperature guide contains all the details you need to make drying a stress-free process.

Tumble dryer temperature guide

The laundry symbols on the tags of clothes and bed and bath linens will indicate whether an item can be tumble dried. If it can, this may be with no heat at all, or at low, medium or high heat. Be mindful that tumble dryers may have additional heat settings, and you should consult your manual (online if you haven’t kept it) for recommended uses.

‘Picking the right setting on your dryer is important if you care for what you have in it,’ says Tim David, owner of Airlucent . ‘It’s easy to just load and use the normal setting but you may be doing damage to your fabrics.’

But what are the rules on tumble dryer temperatures when it comes to different items and fabrics? Here are the details.

High heat tumble dryer setting

The high heat setting on a tumble dryer should be used for items such as towels and sturdy cotton items.

The temperature will vary between appliances, but as an example Samsung ’s high heat setting is around 140 to 145ºF (60 to 63ºC).

Medium heat tumble dryer setting

Use the medium heating setting on a tumble dryer for lightweight cottons, such as T-shirts. The permanent press setting works with a medium heat.

Medium is around 130 to 133°F (55 to 56ºC) on a Samsung appliance, for example.

Low heat tumble dryer setting

There are a variety of materials that should be dried with the low heat tumble dryer setting to avoid harm.

‘Many fabrics, such as acrylics, cashmere, wool, and linen, need low heat cycles when you tumble dry them,’ says Justin Soleimani, co-founder of Tumble .

Set the tumble dryer to low heat for clothes made from stretchy fabrics, too – that’s workout wear, and so on. 

Low heat is often used with the delicate setting on a tumble dryer, but check the item’s label as it may require no heat, or may be suitable for medium heat.

The low heat setting can be used after washing a down comforter or to tumble dry a duvet (but do check the tags on the items to make sure this doesn’t conflict with the manufacturers’ recommendations).  

Low is around 120 to 122°F (49 to 50ºC) on Samsung tumble dryers, as an example.

No heat tumble dryer setting

The no heat tumble dryer setting uses air at room temperature and there’s no heat. It’s for fluffing garments rather than drying them, and can help remove dust or lint, according to Whirlpool . 

What can affect dryer temperature?

The internal temperature of a dryer is affected by a number of variables, points out GE Appliances . These are the size of the load and how damp it is. ‘The combination of these two factors determines the amount of heat sink,’ explains GE. ‘Heat sink is the cooling action taking place when the clothes give up their moisture to the hot air stream that is flowing through the dryer drum.’

The actual temperature of the room also has an influence because a dryer pulls air in and then heats it up, say the GE experts.

Finally, air flow also counts. A build up of lint can restrict air flow and make heat rise, they say. Make sure to clean out the filter regularly to avoid this. 

Pay attention to the dryer type

Be aware that whether your tumble dryer is a gas or electric version affects how quickly it reaches the temperature selected. ‘Gas dryers heat up more quickly than electric dryers; they cut drying time short, but if you're looking for a quick fluff for more delicate fabric, don’t leave it in the gas dryer for too long,’ recommends Justin Soleimani.

What is the temperature of a dryer on high?

Typically, modern tumble dryers have a high heat around 150ºF (66ºC), but the actual temperature will depend on the model. Be aware that a higher temperature than this does not mean quicker and better results. Too hot a temperature can cause damage to fabrics.

What setting should my tumble dryer be on?

To determine the setting a tumble dryer should be on, always check the label on clothes and linens. This will indicate both the temperature and the cycle which should be used to keep items in good condition for longer.

As a rule high heat can be used for heavy cotton items, medium heat suits clothes like T-shirts, and delicates and sportswear needs low heat. 

Sarah is a freelance journalist and editor. Previously executive editor of Ideal Home, she’s specialized in interiors, property and gardens for over 20 years, and covers interior design, house design, gardens, and cleaning and organizing a home for H&G. She’s written for websites, including Houzz, Channel 4’s flagship website, 4Homes, and Future’s T3; national newspapers, including The Guardian; and magazines including Future’s Country Homes & Interiors, Homebuilding & Renovating, Period Living, and Style at Home, as well as House Beautiful, Good Homes, Grand Designs, Homes & Antiques, LandLove and The English Home among others. It’s no big surprise that she likes to put what she writes about into practice, and is a serial house renovator. 

Grain drying temperature

Drying process. grain drying temperature.

The grain sent to the dryer must be cleaned in order to prevent inefficient heat consumption for drying impurities and, above all, to prevent the normal passage of grain in the drying column. The most dangerous in this regard are long impurities, which can cause the grain to hang, dry out, which in turn can lead to ignition of the grain in the mine.

The minimum purity of grain intended for drying is 94%, and for corn it is 90%.

The content of straw in a grain with a length of not more than 50 mm must not exceed 0.2%. The humidity at which a proper drying process is guaranteed should not exceed 30% for cereal grains and 40% for corn grains.

Dryer capacity of 20 t/h determined on wet food grain wheat with moisture reduced from 20 to 14%.

Additional conditions: ambient temperature 10 0 C and air humidity 60%.

When drying seed grains (wheat), productivity is reduced by 20% (due to drying at a lower temperature), while the reduction in moisture per pass must exceed 3%. The intensity of drying depends mainly on two factors: the temperature and the amount of air supplied.

The amount of warm air supplied is adjusted to the maximum value (up to the limit of the air speed at which "grain carryover" is not yet observed).

The air temperature is closely related to the allowable grain temperature shown in Table 3.

Drying the grain at too high a temperature adversely affects its biochemical properties. For maximum performance of the dryer, the grain temperatures given in Table 3 must be strictly adhered to. These values ​​ensure that the high quality of the dried material is maintained. The temperature of the air for drying (heated in the furnace) may be 30 - 65 °C higher than the temperature of the grain given in Table 3, but in no case may it exceed the temperature equal to the sum: 110 °C + ambient temperature. For example, if the ambient temperature is 20°C. then the maximum temperature of the heated air can be 110 + 20 = 130 °C. The above is dictated by the heat resistance of the firebox. Overheating of the furnace leads to deformation and destruction of the furnace. If the drying process takes place with a fixed layer of grain (the beginning of drying or any other case), then the permissible temperature for heating the grain is a temperature 10 ° C below the values ​​\u200b\u200bgiven in table 3.

The grain must be cooled to a temperature of 5 to 10 °C above the ambient temperature, for example, if the ambient temperature is 20 °C, the grain temperature after cooling should not exceed 30 °C.

Note

In case of high atmospheric humidity (over 70%), the cooling intensity should be reduced in order to prevent secondary moisture of the grain.

Wheat. When drying wheat, the quantity and quality of vegetable protein should remain unchanged. The breakdown of vegetable protein begins at a temperature of 60 °C, and therefore the temperature of the grain during drying should not exceed 55 °C. For immature or germinated grain, the permissible heating temperature should not exceed 40 °C. In the case of drying freshly cut wheat containing 25% moisture or more, it is recommended to pass the grain through the dryer twice.

Rye. The high density of the seed coat of rye makes the drying process difficult. In order to increase the intensity of return of moisture, one should adhere to the upper values ​​​​of the grain heating temperature shown in Table 3. These values ​​\u200b\u200bcan be the higher, the less the grain contains vegetable protein.

Barley. A very dense seed coat slows down the process of moisture release. This factor, as well as the low protein content, makes it possible to dry at the maximum temperatures shown in Table 3.

Oats. Oat seeds have less dense shells than wheat and rye, and therefore, due to the very easy separation of the flower scales from the seeds and the associated possibility of ignition, temperature rises above 50 ° C are prohibited.

Leguminous plants (peas, beans, lentils, etc.) contain a large amount of protein - up to 25%, and their remaining components are starch (46-52%) and fat (2-3%) . If heated to a temperature exceeding 30 ° C, legume seeds begin to crack, which leads to damage to the grains.

The protein contained in the seeds of leguminous plants is very sensitive to elevated temperatures and undergoes harmful changes at temperatures above 30 °C. In this regard, the seeds of legumes are recommended to be dried in two (or more) working cycles. The first stage (cycle) of drying takes place at a low temperature of the drying air (heating the seeds to 20-25 °C). Then the seeds are again fed into the dryer (heating up to 30 °C). If, after the second cycle, the moisture content of the seeds is still too high, the drying should be repeated again.

%

0 С

0 С

0 С

0 С

0 С

0 with

16

55

65

056

49

 

 

 

30

 

 

 

25-30

17

52

62

46

18

49

59

46

56

40

20

43

53

38

21

40

50

36

22

37

34

Proper operation of the automation is essential for reliable maintenance of the set temperature.

Drying in an electric dryer - original recipes for drying fruits and vegetables.

“Tasty” and “healthy” are now synonyms! We have collected for you the best recipes for drying vegetables, fruits, meat, fish and making marshmallows in an electric dryer! Use on health!

DRYING FRUITS IN ELECTRIC DRYER

Recipe #1: Apricot - Dried Apricots

  • Use ripe apricots to make dried apricots.
  • Cut in half and remove stones.
  • Place on the dryer sieve in one row cut side up.

Temperature - 60°С

Time - 12-24 hours provitamin A), potassium, iron.


Recipe No.

2: Apples

  • It is best to cook from sour and sour-sweet varieties of summer autumn harvest.
  • Consumption: 6.5 kg fresh = 1 kg dried.
  • Wash and cut apples into 4-5 mm thick strips, removing damaged areas and seeds.
  • To protect against browning, dip the pieces for 2 minutes in acidified water (2 g of citric acid per 1 liter of water). Air dry for 10-15 minutes.
  • Arrange the slices on the sieves in one row.

Temperature - 60°C

Time - 8-12 hours

In addition to iron, they contain boron necessary for brain function, which is not enough in other dried fruits. In dry form, they are used to prevent influenza.


Recipe #3: Bananas

  • Peel bananas and cut into slices 3-4 mm thick.
  • Arrange the slices on the sieves so that they do not touch each other.

Temperature - 60°C

Time - 12-16 hours

Contains potassium, magnesium, iron and calcium. In dry form, they are rich in natural sugar, which, when digested, quickly enters the bloodstream and gives a boost of energy. Therefore, they are often used by athletes.


Recipe #4: Pears

  • Use summer and early fall varieties, not winter varieties. Ripe but not overripe. Fruits with rough pulp give a dried product of poor quality.
  • Remove damaged areas and seeds from washed fruits.
  • Cut into pieces 4-5 mm thick.
  • To prevent browning, blanch the pieces for 5-7 seconds in boiling water. Cool immediately in cold water. Let the water drain.
  • Arrange the pieces evenly on the tray.
  • Finished dried pieces should be soft and elastic.

Temperature - 60°С

Time - 10-12 hours

They remove heavy metals and toxins from the body and, like apples, contain boron necessary for the brain, which is not enough in other dried fruits.


Recipe No. 5: Cherry

  • Suitable varieties: Vladimirskaya, Shubinka, Lyubskaya, Podbelskaya, Samarkandskaya, Anadolskaya with dark-colored pulp.
  • Consumption: 4.5 kg fresh cherries = 1 kg dried.
  • To speed up drying, immerse fruit in boiling 1% baking soda or boiling water. Next, dip into cold water.
  • Divide into sieves. Bones do not need to be removed.
  • Dried fruits should be shiny and elastic, and should not release juice when squeezed.

Temperature - 60°С

Time - 14-24 hours

Contains carotene, vitamins C, B, PP, folic acid, tannins, pectin (average 11%). From minerals: copper, potassium, magnesium. It is a valuable dietary product. Due to the significant content of iron, cherries are recommended for anemia.


Recipe No. 6: Plum - Prunes

  • Hungarian Italian varieties are better suited for drying. Dry fully ripened fruits, preferably dark purple in color.
  • Consumption: 4.3 kg fresh plums = 1 kg prunes.
  • When grading, remove damaged fruits.
  • Cut large plums in half and remove pits. Small fruits can be dried whole.
  • To speed up drying, use blanching: immerse the plums for 5-10 seconds in a boiling solution of baking soda (10-15 g per 1 liter of water). Cool in cold water. Let the water drain.
  • Spread the raw material evenly on the tray.

*A fine mesh should appear on the skin when pretreated correctly. With a strong concentration, the skin can be severely injured.

Temperature - 60°C

Time - 10-14 hours

Contains potassium, sodium, calcium, magnesium, phosphorus, iron, copper, chromium, manganese, zinc, iodine, fluorine, cobalt, vitamins A, B1, B2, PP, C. Useful as a stress reliever, helps release free radicals from the body, strengthens blood vessels.


Recipe No. 7: Grapes - Raisins

  • Choose sugary varieties. In terms of the number of useful qualities, dark raisins win rather than light ones.
  • After sorting and removing poor quality berries, divide the bunches into smaller clusters for easy pre-treatment.
  • Blanching: after washing, immerse individual brushes in a boiling soda solution (0.5%) for 2-3 seconds - immediately dip in cold water. Let the water flow.
  • Separate slightly dried berries from the bunches and spread evenly on a pallet.
  • If you are using varieties with small berries, such as raisins, be aware that the berries shrink after drying and may fall through the sieve holes. We therefore recommend using an additional mesh tray.
  • After drying, air dry until completely cooled.

Temperature - 60°C

Time - 8-26 hours

Contains boron, manganese, potassium, iron and magnesium, vitamins B1, B2 and B5. The use of raisins prevents the development of osteoporosis, has a beneficial effect on the function of the thyroid gland. Differs in high calorie content: 100 g contains up to 320 kcal.


Recipe No.

8: Rose hips

  • Select ripe fruits and place on the dryer tray in a single layer. Parts of the stems and rosehip flowers can not be removed.
  • Properly dried fruits are brownish-red. Humidity is not higher than 20%. The taste is sweet and sour. Smell - absent.

Temperature - 60°C

Time - 8-12 hours

Rich in vitamin C, well preserved for a long time. Decoctions, infusions of wild rose, together with blackcurrant, mountain ash, cranberries, viburnum, raspberries form multivitamin preparations.


Recipe #9: Melon

  • Peel and cut into triangles, removing the seeds.
  • Place on a pallet.
  • After drying, the pieces should be soft and sticky.

Temperature - 60°C

Time - 10-16 hours

In dried form it contains fiber, proteins, mineral salts, vitamin C, B vitamins, carotene, a large amount of iron, folic and nicotinic acids. It tones, has general strengthening properties, cleanses the skin and intestines.


Recipe No. 10: Dates

  • Arrange the selected ripe dates on a pallet, if desired, cut and remove the stones.
  • The consistency after drying is hard.
  • Dried dates contain potassium, sodium, calcium, magnesium, phosphorus, iron, copper, sulfur, manganese and 23 kinds of various amino acids. Compensate for the loss of calcium in the body, contain all vitamins, except for E and biotin, but especially B5, which increases vitality. .


Recipe No. 11: Figs

  • Wash pre-selected ripe fruits and, after the water drains from them, spread them on sieves.
  • After drying, the figs are put into boxes where they must rest, and only after a few months are ready for use. In this form, figs can be stored for several years.
  • When stored for a long time, figs turn brown, white coating may appear on it - these are sugar crystals, which are a natural preservative and increase the shelf life of dried fruit.

Temperature - 60°C

Time - 6-26 hours

There is more iron in figs than in apples, so it is recommended for patients with iron deficiency in the body. Figs are rich in potassium, fiber and calcium. Dry figs contain enzymes that stimulate the function of digestion, kidneys and liver.


Recipe No. 12: Peach

  • Wash the fully ripe fruits, remove the stone, cut into pieces 5-6 mm thick.
  • Arrange pieces on sieves. After drying, they should become soft, bendable.

Temperature - 60°C

Time - 10-12 hours

Contains up to 15% sugar, malic, tartaric, quinic and citric acids, essential oil, potassium, iron, vitamins C, B group and carotene. Due to their high potassium content, dried peaches are recommended for improving heart function. Contribute to good digestion, but patients with diabetes should refrain from using them.


Recipe #13: Persimmon

  • For drying, use fruits that are ripe but firm enough. Both tart and intolerant varieties are dried: astringency disappears during the drying process.
  • Remove the skin from the fruit to speed up drying.
  • Place the cut fruit on a tray.
  • After drying, persimmons are placed in boxes, the bottom and walls of which are lined with thick paper, and then with cellophane or wax paper.
  • Stored in this package for a long time.

Temperature - 60°C

Time - 12-24 hours

Contains protein, citric acid, pectin, tannin, a lot of provitamin A and vitamin C (from 3 to 53%). Dried fruits are used to make syrups, jams, jams, jelly, liqueurs, wine, kvass. In folk medicine, persimmon is used for various gastric diseases.


Recipe #14: Citrus Peel

  • Remove a thin layer of peel with a stainless steel knife.
  • Place the removed crusts on trays with the cut side up.
  • The zest pieces must be turned several times during drying.

Temperature - 60°C

Time - 14-18 hours

The peel contains vitamin C, vitamin P, which has a beneficial effect on the activity of the heart, essential oils improve mood and have a tonic effect.


DRY VEGETABLES IN THE DRYER

Recipe No. 15: Carrots

  • For drying, it is recommended to take varieties of carrots with a bright orange color and a small core.
  • Consumption: 9.5 kg fresh carrots = 1 kg dried.
  • Peel and wash carrots.
  • Cut into slices or strips 3-4 mm thick.
  • Pretreatment to preserve taste and nutritional properties: blanch in boiling water for 15-20 minutes until softened. After - cool in cold water.

Temperature - 60°C

Time - 8-10 hours

Contains carotene - a source of vitamin A, useful for improving the condition of the skin and hair.


Recipe No.

16: Herbs and Herbs

  • After sorting, thoroughly wash the herbs and cut evenly.
  • Dry the rough stems separately.

Temperature - 60°C

Time - 6-12 hours

In dry form, add to dishes to improve smell, taste, color, give benefits to dishes and improve digestion.


Recipe No. 17: Eggplants

  • Wash ripe eggplants and peel if desired.
  • Cut the fruit lengthwise into 4 pieces, then into slices 4-5 mm thick.
  • Sprinkle the pieces with salt and let sit for 15 minutes to remove the bitterness.
  • Rinse under running water and blanch in boiling water for 6-7 minutes.
  • After the water has drained, put the slices on the sieves.
  • Consistency after drying - fragile.

Temperature - 60°C

Time - 8-10 hours

Eggplant's low calorie content ensures its dietary value. A large amount of potassium contributes to the prevention and treatment of atherosclerosis, enhances the work of the heart and promotes the excretion of fluid from the body.


Recipe No. 18: Zucchini

  • Wash the ripe fruits and cut into 4 parts lengthwise, then into slices 4-5 mm thick, removing the inner part with seeds and peel.
  • To improve the color of the finished product, immerse the zucchini pieces in boiling salted water for 1-2 minutes, then quickly cool with water.
  • Arrange the dried slices on a tray in a single layer.
  • Consistency after drying - fragile. .

Temperature - 60°C

Time - 7-9 hours and manganese, iron, sulfur, molybdenum, titanium, aluminum, phosphorus and sodium, as well as dietary fiber and fiber. Recommended for edema, as they contain a lot of potassium, which contributes to the removal of fluid.


Recipe No. 19: Pumpkin

  • Use ripe fruits of table varieties for drying.
  • Wash and cut the pumpkin first into pieces and then into slices 4-5mm thick, removing the seeds and skin first.
  • Blanch the pumpkin to keep its vibrant color in boiling salted water (no more than 1-2 minutes), then cool quickly with water.
  • Lay the slices on a tray.
  • After 30 minutes of drying, the pumpkin can be ground and used for making soups or sauces.

Temperature - 60°C

Time - 6-8 hours

92% water. The pulp contains sugar, salts of potassium, calcium, magnesium and iron, vitamins C, B1, B2, PP and provitamin A (carotene). There is little fiber and organic acids in pumpkin (0.7%), so it has no contraindications for use in diseases of the gastrointestinal tract. Pectin, which is abundant in pumpkin, relieves inflammation of the gastrointestinal tract and removes cholesterol.


Recipe No. 20: Sweet pepper

  • Consumption: 10-12 kg fresh = 1 kg dried pepper.
  • Remove seeds and stalks from ripe peppers, cut into rings (5-6 mm).
  • Place rings in boiling water for 2-3 minutes, then immediately plunge into cold water.
  • Place the dried pieces on a sieve.

Temperature - 60°C

Time - 8-10 hours

The leader among vegetables in terms of vitamin C and vitamin P content. It has a beneficial effect on the cardiovascular system, removes cholesterol.


Recipe No. 21: Beets

  • Blanch the washed, unpeeled beets whole in boiling water for 20-30 minutes. Refrigerate with cold water.
  • Remove the skin and cut into wedges with noodles.
  • - Arrange on sieves.

Temperature - 60°С

Time - 8-10 hours

iodine. Indicated for people suffering from cardiovascular disorders. It is used to remove waste and toxins from the body. Stimulates appetite, speeds up metabolism and improves mood.


Recipe No. 22: Cabbage

  • Consumption: 14 kg fresh cabbage = 1 kg dried.
  • Shred cabbage into 5mm strips.
  • Soak cabbage in boiling water for 1-2 minutes or 4-5 minutes in 60-65°C water, then cool quickly.
  • When dried without blanching, cabbage quickly darkens and becomes unpalatable.
  • Shake off water and spread evenly on a tray.

Temperature - 60°C

Time - 6-8 hours

When dried, vitamin C is concentrated in it, it also contains vitamins E, PP, H, group B and carotene. Rich in phosphorus, magnesium, potassium.


Recipe #23: Onion

  • Choose bitter onions for drying. Do not dry it at temperatures above 60°C - it will darken.
  • Peel the onion and cut off the top and bottom.
  • Cut into slices 3-4 mm thick and separate into individual rings.
  • Place on a pallet.
  • Temperature - 60°C

    Time - 6-10 hours


DRYING MUSHROOMS IN ELECTRIC DRYER

Recipe #24: All types of mushrooms

  • All types of mushrooms can be used for drying. The best in terms of drying quality is white fungus. It retains its color, taste and nutritional qualities best of all.
  • Remove foreign debris from mushrooms and rinse thoroughly. .
  • Cut the caps into slices and the legs into slices 4-5 mm thick. Small mushrooms like mushrooms can be dried whole without cutting.
  • Spread out in one layer separately for even drying.

Drying in several stages:

1) Temperature - 40°C. Time - 4-5 hours

2) Leave the dryer switched off for 5-6 hours or 4 hours in cold air mode.

3) Temperature - 60°C. Time - 4-5 hours.

Contains a lot of protein (especially in dried mushrooms). Protein in mushrooms is 3 times more than in meat. Phosphorus is almost the same as in fish. The most useful substances that make up mushrooms are beta-glucans. They have a beneficial effect on the human immune system.


HOW TO DRY BERRIES IN A DRYER?

Recipe #25: Berries

  • Only ripe berries are used for drying. Unripe and overripe berries are not suitable for drying.
  • Sort the berries and clean them of litter and impurities.
  • - Place on a sieve in one row.

Drying in several stages:

1) Temperature - 40°C. Time - 2-3 hours

3) Temperature - 60°C. Time - 12-20 hours.

Number of cycles depending on the size and moisture content of the berries.

Contains vitamins, antioxidants, minerals, fiber. One of their main advantages is the reduction of oxidative processes in our body.


HERB DRYER

Recipe No. 26: Medicinal plants

  • Grind stems or roots beforehand.
  • Put on a pallet.
  • -It is recommended to store them in paper bags or glass jars.

Temperature - 40°C

3-4 hours or 4-6 hours (for roots)

Used in the treatment of various diseases with folk methods. They have almost miraculous properties. They are an organic alternative to synthetic drugs. Due to naturalness, they are not addictive and are quickly excreted from the body. .


DRYER

Recipe No. 27: Fruit marshmallow

  • Pre-treatment is recommended for fruits that quickly oxidize (apricots, apples, peaches, berries, etc.): they should be heated to 100 ° C, then cooled, and after that they should be cooked from them puree.
  • Place a solid tray on a sieve, brush lightly with vegetable oil to prevent the finished marshmallow from sticking to the tray.
  • Spread the prepared mass evenly over the tray, making the layer in the middle thinner than at the edges. .
  • Do not use more than 2 cups of puree per tray.
  • You can check the readiness by stickiness in the center: the finished one is practically not sticky.
  • Remove the marshmallow while still warm, then roll it into a tube, cool, wrap with cling film and place in an airtight container. Marshmallow will keep much longer in the refrigerator.

Temperature - 60°C

Time - 12-14 hours

Pastila is a great snack. It can be reconstituted by diluting with water or juice and used as a sauce or puree. It is easy to make a wonderful dessert for children from marshmallow - as a layer in biscuits or filling for pies. To make sugar-free jam, three parts of marshmallow must be poured with one part of boiling water. Marshmallow is prepared from fruit or vegetable puree or grated fruit, but then the layer turns out to be thick. Previously, at your own discretion, the workpiece can be boiled and sweetened with sugar or honey.


Fruit marshmallow combination table:

Fruit

combination

Additives

Apples

Bananas, berries, grapes

Cinnamon, honey, citrus juices, nuts, sunflower seeds

Apricots

Apples, bananas

Honey, brandy

Bananas

Pineapples, citrus juice

Nuts, coconut

Blueberry

Apples, bananas

Honey

Cherry

Apples

Nuts, honey

Grapes

Apples, bananas

Honey, citrus juice

Peaches

Apples, plums, strawberries

Nutmeg, honey

Pears

Apples, bananas, grapes

Citrus juice, nutmeg

Persimmon

Apples

Honey

Plum

Apples, peaches, strawberries, bananas

Honey, brandy

Pumpkin

Brown sugar, cloves, honey

Raspberry

Strawberries, apples, bananas

Honey

Strawberry

Apples, bananas

Honey

Melon

Bananas, pineapple

Citrus juice

HOW TO DRY MEAT IN A DRYER

Recipe #28: Meat

  • Cut the meat into strips 2. 5 cm wide, 5 mm thick.
  • Remove any excess moisture from the marinade and spread the pieces in a single layer without touching.
  • Always check for doneness when the pieces are chilled. Well-dried jerky should crack when bent, but not break.
  • Pack chilled jerky in airtight containers or vacuum bags. Store in a cool, dark and dry place.

Temperature - 60°C

Time - 8-10 hours

Lean raw meat is used for drying. To increase the shelf life, it is necessary to completely remove the fat and rub the meat with salt and spices before drying or soak in the marinade for 6-12 hours.


DRY FISH IN THE DRYER

Recipe #29: Fish

  • Pre-soak fish in marinade (3/4 cup salt and 1.5 liters water) for 30 minutes.
  • Rinse the fish to remove excess salt.
  • Roll the cut into pieces fish in a mixture of seasonings and place in an airtight dish - and in the refrigerator for 6-10 hours. .
  • Remove fish from refrigerator and shake off excess seasoning.
  • Arrange the pieces evenly on the sieve.
  • You can check the readiness by holding the meaty part of the chilled piece between your thumb and forefinger - it should not crumble and break.
  • Store dried fish in the same way as dried meat.

Temperature - 60°C

Time - 8-10 hours

Drying fish is a rather complicated process. The fish must be absolutely fresh so as not to spoil before it dries. Fatty or oily fish such as trout, mackerel, mullet, tuna spoil very quickly and, unlike meat, blotches of fat cannot be cut out of it. Therefore, it is better not to use oily fish. - Fish jerky should contain 15 to 20% water and should not have visible wet areas.


SEVERAL ORIGINAL
DRYER RECIPES

Recipe #30: Persimmon Cream Cheese Cookies

Ingredients :

  • Persimmon
  • cream cheese

Temperature - 60°C

Time - 10-12 hours

Cooking :

  • Mash an overripe persimmon into a puree.
  • Spread the weight on a solid pallet.
  • Turn on the dryer.
  • After drying, cool and cover with a thick layer of cream cheese.
  • Make a roll.
  • Cut into circles and serve with tea or coffee.


Recipe #31: Yoghurt Muesli Marshmallow

Ingredients :

  • 1 cup Cereal Flakes, to taste
  • 2 cups ripe banana puree
  • 2 cups apricot yogurt
  • 0.5 cup chopped almonds

Temperature - 60°C

Time - 16 hours

Preparation :

  • Mix the ingredients and spread evenly on the marshmallow tray.


Recipe #32: Minced Meat Pastille

Ingredients :

  • 1 kg Minced Meat Premium
  • 6 cloves minced garlic
  • 0. 5 tsp chili powder
  • 2 onions, diced
  • 4 sliced ​​tomatoes
  • 2 tsp oregano

Temperature - 60°C

Time - 8-10 hours

Preparation Remove the fat formed after frying.

  • Mix the mass in a blender until smooth.
  • Arrange on a lightly oiled solid tray.
  • After drying, to make a thick and nutritious soup or pastry filling, add 1 cup warm water to 1 cup dried ground beef and cook until hot enough.

  • Recipe #33: Dryer Potato Chips Recipe

    Ingredients :

    • Potatoes
    • Sol
    • Spices (to taste)

    Temperature - 60°C

    Time - 10-12 hours

    Preparation :

    • Spread the mass on a lightly oiled solid tray.
    • Cut into pieces. Serve with cheese sauce.


    Recipe #34: Carrot Crackers with Flaxseed and Pumpkin

    Ingredients :

    • Carrot Cake
    • Flax seeds
    • Hercules or mixed cereals
    • Lemon juice
    • Salt
    • Cumin
    • Pumpkin seeds

    Temperature - 45°C

    Time - 5-6 hours

    Preparation :

    • Flax seeds, washed, covered with water and left to swell for 1-2 hours. Do not drain water.
    • Mix all ingredients and soaked flax and a handful of dry flax.
    • Mix well and spread in a thin layer on a lightly oiled solid tray
    • Check if the layer has become homogeneous, does not break when bent, then pull it out onto a board, cut into rhombuses with a sharp knife or a pizza cutter and dry it on the other side until it crunches.


    Recipe #35: Candied Zucchini and Watermelon Peels in the Dryer Recipe

    Ingredients :

    • Watermelon Peel (no Peel)
    • courgettes large (without seeds)
    • sugar
    • vanilla
    • lemon

    Multi-stage drying:

    1) Temperature 60 - 70°C. Time - 2-3 hours

    2) Temperature 45-50°C. Time - 3-4 hours

    Preparation :