I just bought a Food Dehydrator and the manual doesn't say anything about what temps to use
Mark E.
Ah—that's super common with lower-cost dehydrators. They often skip detailed instructions. But don’t worry—I’ve got you covered. Here's a practical temperature + time guide you can follow for your Food Dehydrator (any model with a 95–176°F range).
🔥 Reliable Dehydrator Temperature Guide
| Food Type | Temp (°F) | Time Range | Notes |
|---|---|---|---|
| 🍌 Fruits (e.g., bananas, apples, berries) | 135°F | 6–16 hrs | Slice ¼" thick. Soak in lemon water if browning |
| 🥕 Vegetables (e.g., carrots, peas, broccoli) | 125°F | 6–12 hrs | Blanch most veggies first for better results |
| 🍖 Cooked Meats / Jerky | 160°F | 6–10 hrs | Must be fully cooked & fat removed |
| 🍚 Cooked Grains (rice, pasta) | 135°F | 5–7 hrs | Spread in thin layers |
| 🧅 Herbs & Greens | 95°F | 2–4 hrs | Use lowest temp to preserve oils |
| 🥔 Mashed Potatoes (flakes) | 135°F | 6–8 hrs | Spread thinly on parchment |
| 🥣 Soups & Stews (cooked) | 135°F | 8–12 hrs | Dry in thin layers like fruit leather |
⚠️ Important Tips
-
Always pre-cook meats or eggs—dehydrators don’t get hot enough to cook raw proteins safely.
-
Don’t overcrowd trays—allow airflow
-
Rotate trays halfway through for even drying (some models don’t auto-rotate)
-
Use parchment paper or silicone mats for liquids or soft foods