]7 Oven OperationFirm Varieties: Graven Wash, peel if desired, core and slice 4-8 hours Pliable to crisp. DriedStein, Granny Smith, into 1/8" slices, apples store best when theyJonathan, Winesap, are slightly crisp.Rome Beauty, Newton.Blenheim/Royal most Wash, halve, and remove pits. 18-24 hours Soft, pliable.common. Tilton also good.Firm Varieties Peel and cut into 1/4" slices. 17-24 hours. Pliable to crisp.Lambert, Royal Ann, Wash and remove stems. Halve and 18-24 hours. Pliable and leathery.Napoleon, Van or Bing. remove pits.Freestone Varieties, Halve and remove pits. Peeling is 24-36 hours Pliable and leathery.optional but results in better-lookingdried fruit.Bartlett Peel, halve and core. 24-36 hours Soft and pliable.Fresh or canned. Wash, peel and remove thorny eyes. Canned: Soft and pliable.Slice length wise and remove the small 14-18 hourscore. Cut crosswise into 1/2" slices. Fresh:12-16 hoursSelect rough-skinned fruit. Wash well. Thinly peel the outer 1/16 1-2 hours Tough to brittle.Do not dry the peel of fruit to 1/8" of the peel. Do not use themarked "color added", white bitter pith under the peel.Plum, Roma Halve, remove seeds. Place tomatoes 12-18 hours Tough to crisp.skin side up on rack. Prick skins.Danvers Half Long, Do not use carrots with woody fiber or 4-8 hours Tough to brittle.Imperator, Red Cored pithy core. Wash, trim tops and peel ifChantenay desired. Slice crosswise or diagonallyin 1/4" slices. Steam blanch for 3 rain.Ancho, Anaheim Wash, halve and seed. Prick 4-6 hours Pods should appear shriveled,skin several times, dark red and crisp.Rinse in cold water. Leave stems on 1-3 hours Brittle and crumbly.until leaves are dry, then discard.Cut leaves 3 to 4" from top of plant 2-5 hours Brittle and crumbly.just as buds appear. Rinse leaves incold water.* Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page 16 for specific methods.**Automatic Oven Turn Off will not occur during drying functions.