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dried Toaster Oven Dried Peppers
- Thread starter QuadShotz
- Start date
NatGreenMeds
Banned
My Oster goes up to 450F also. Kenmore products seem to be really good stuff that's built well and last a long time.QuadShotz said:Actually, it does go to over 475°F if ya check that pic.
IDK how hot Broil is as I've never measured it..but I regularly cook in it at 400-450F
It's a tough old Kenmore beasty.
QuadShotz said:Actually, it does go to over 475°F if ya check that pic.
IDK how hot Broil is as I've never measured it..but I regularly cook in it at 400-450F
It's a tough old Kenmore beasty.
Now I posted bollox myself, I meant 400+°C, of course. I checked yer pic, that why I said that, but... (see above)!
Seconded, you'll save both the money for another machine and the money for the power it needs to run. It may take a little longer with more trays, but it'll still be more convenient (moneywise). It's also a better solution than running one with less trays twice or more often, that'd still need more power.
NatGreenMeds
Banned
If you decide to use additional trays, you'll need to do a couple of things to ensure proper and even drying.
Every 6 hours, rotate the trays from top to bottom. Put the ones that are at the very top on the very bottom. Also, turn the peppers over and turn the trays 180 degrees. This will make all of your produce dry at the same rate.
Good luck to you!
Every 6 hours, rotate the trays from top to bottom. Put the ones that are at the very top on the very bottom. Also, turn the peppers over and turn the trays 180 degrees. This will make all of your produce dry at the same rate.
Good luck to you!
NatGreenMeds
Banned
wordwiz said:
As long as the load is reversed at least once during the drying operation and the peppers are stirred, turned or moved slightly, the drying should be as even as possible. It's not rocket science. With foods that are higher in sugar content, it becomes more important because of problems with mold if the food isn't completely dry in some areas. With peppers, if they're cut in half, strips or diced, then they dry pretty well anyway.
After drying, I use my food-saver to vacuum pack all my dried foods also. When stored in a dark, cool area, this makes them good for quite a long time, (longer than they'll last around me).
The window screen could only be a problem if the stack is so high that it retards the air flow. That would depend on the mesh size, which system was used, the ambient temps and humidity and the type/quantity of food on the trays. If a good solid flow is felt at the exhaust, then everything should be fine.
Hey QS , make a dry box, just put 3 light globes in bottom (lil powersavers).. then poke dowel rods to make racks, then seedling trays,, the trays go on the racks, the globes heat box and they dry in a couple of days, uses stuff all electricity and can put like 8 trays in
and yea uses a lot to make a lil, im trying Naga/lime salt atm.. (made more jalapeno sauce, so had lime skins and dried )
and yea uses a lot to make a lil, im trying Naga/lime salt atm.. (made more jalapeno sauce, so had lime skins and dried )
NatGreenMeds said:
I do this more like every 2-3 hours, but I dont turn the chiles because I see no need since the trays are vented.
NatGreenMeds
Banned
QuadShotz said:No worries mates..everyone is entitled to their own opinions eh?
Peace & Peppers...
Your right of course. I should keep it in a PM if at all.
Didn't mean to bring it up in your thread. Sorry.