Dehydrator Time & Temperature Chart
Most fruit dries at about 135°F, vegetables around 125°F, and delicate herbs at 95 to 105°F. Jerky needs a food-safety step first. Search any food below for its temperature, approximate time and doneness cues.
The right temperature and time make the difference between evenly dried food and a scorched or spoiled batch. This chart gathers general dehydrator settings for common foods, from fruit and vegetables to herbs and jerky. Times are approximate and vary with your machine, slice thickness and humidity, so use the doneness cues as the real test. Match it to the right food dehydrator and trays or sheets for the job.
| Food | Temperature | Approx. time | Prep & doneness |
|---|---|---|---|
| Apple slicesFruit | 135°F | 6–12 hrs | Dip in lemon water; dry until pliable or crisp |
| BananaFruit | 135°F | 6–12 hrs | Slice even; leathery to crisp |
| Strawberries & berriesFruit | 135°F | 8–15 hrs | Halve larger berries; dry until leathery |
| Grapes (raisins)Fruit | 135°F | 24–48 hrs | Break skins first; dry until wrinkled |
| Peaches & apricotsFruit | 135°F | 8–16 hrs | Pit and slice; pliable when done |
| PineappleFruit | 135°F | 10–18 hrs | Core and slice; slightly sticky to crisp |
| MangoFruit | 135°F | 8–14 hrs | Thin slices; leathery when done |
| Fruit leatherFruit | 135°F | 6–8 hrs | Pour puree on a solid sheet; peels in one piece |
| Citrus slicesFruit | 135°F | 6–12 hrs | Thin rounds; crisp when done |
| TomatoesVegetables | 135°F | 6–12 hrs | Slice or halve; leathery, no moisture |
| CarrotsVegetables | 125°F | 6–12 hrs | Blanch first; brittle when done |
| OnionsVegetables | 125°F | 8–12 hrs | Thin slices; brittle and dry |
| PeppersVegetables | 125°F | 8–12 hrs | Strips or rings; brittle when done |
| MushroomsVegetables | 125°F | 6–10 hrs | Slice even; dry and leathery to crisp |
| Zucchini & squashVegetables | 125°F | 6–10 hrs | Thin slices; crisp when done |
| Green beansVegetables | 125°F | 8–12 hrs | Blanch first; brittle when done |
| Leafy greens (kale)Vegetables | 125°F | 4–8 hrs | Dry until crisp and crumbly |
| PotatoesVegetables | 125°F | 8–12 hrs | Blanch first; brittle when done |
| Basil, parsley, cilantroHerbs | 95–105°F | 2–6 hrs | Single layer; crumbles when done |
| Oregano, thyme, rosemaryHerbs | 95–105°F | 2–6 hrs | Strip from stems; crisp when done |
| Mint & sageHerbs | 95–105°F | 2–6 hrs | Low heat protects the oils |
| Beef jerkyMeat & jerky | 160°F | 4–8 hrs | Heat meat to 160°F for safety; bends and cracks |
| Poultry jerkyMeat & jerky | 165°F | 4–8 hrs | Heat poultry to 165°F for safety |
| Ground-meat jerkyMeat & jerky | 160°F | 4–7 hrs | Bring meat to a safe temp; dry until firm |
| Nuts (soaked)Other | 105–115°F | 12–24 hrs | Low heat keeps them raw-style and crunchy |
| Bread (croutons/crumbs)Other | 145°F | 2–6 hrs | Cubes or crumbs; fully dry and crisp |
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Frequently asked questions
What temperature should I set my dehydrator?
It depends on the food: about 135°F for most fruit, 125°F for vegetables, and 95 to 105°F for herbs to protect their oils. Jerky follows food-safety temperatures near 160°F.
How long does it take to dehydrate food?
Anywhere from a couple of hours for herbs to a day or more for grapes, depending on the food, slice thickness, humidity and machine. Use doneness cues rather than the clock.
What temperature kills bacteria in jerky?
Guidance recommends bringing meat to a safe internal temperature, about 160°F for beef and 165°F for poultry, since most dehydrators do not reach that during drying. Pre-heat or start hot, then dry.