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Dehydrator-to-Stove Equivalent, please
Posted by:
kaci
()
Date: February 02, 2010 07:53AM On this site, there is a recipe for Sunbergers.
[www.rawfoods.com] It says to use a dehydrator for 12-24 hours. I am wondering - Would anyone know - Since I don't have a dehydrator, I am wondering if there is another way to cook these. How long would I cook them, in an oven, and on what degree F - or, how long would I fry them? Any help would be much appreciated. Thank you. Re: Dehydrator-to-Stove Equivalent, please
Posted by:
life101
()
Date: February 02, 2010 07:33PM Kaci, I use an oven on low with a pizza stone. The time is cut in half or by one third. It also depends on the thickness of the item being dehydrated. Just check the top of the item and when it is dry, you can flip it very carefully with a couple of spatulas. I usually put oil on my stone if the item is going to stick to it. I don't oil my pizza stone for dehydrated fruit like banana chips, etc.
Good luck. Therese Re: Dehydrator-to-Stove Equivalent, please
Posted by:
Trive
()
Date: February 02, 2010 07:46PM I've used my oven at the lowest possible setting with the door partially open to dehydrate things, but I really should get an oven thermometer to be certain of the temperature. Keep the temperature below 115° so enzymes are not destroyed. (I'd imagine it's even better if it were lower than that.) 
My favorite raw vegan Re: Dehydrator-to-Stove Equivalent, please
Posted by:
kaci
()
Date: February 02, 2010 11:12PM Ohhh.. I get it now.
Thank you two so much, I'm so new to all this that I still think in terms of killing foods as cooking. Now I understand. You both have been very very helpful. Thank you so much. Edited 1 time(s). Last edit at 02/02/2010 11:14PM by kaci. Re: Dehydrator-to-Stove Equivalent, please
Posted by:
joy_peace
()
Date: February 28, 2010 08:47PM I hear 250 in the oven is similar to 105 in a dehydrator. Sorry, only registered users may post in this forum.
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