Fruit
Apple
In the catalogue for dehydrating rather than cooking: hours at a low heat, not minutes at a high one.
What it does in fast-moving hot air
Dehydrating is the opposite problem from everything else in this catalogue: the objective is to remove water without cooking, which means staying below the temperature at which the cell structure breaks down and the sugars brown. At 50°C an apple slice loses water steadily over hours while staying pale and keeping its shape. The variable is thickness and nothing else — a slice twice as thick takes far more than twice as long, because the water has to migrate to the surface before it can leave.
Why the cut matters
Apple is here because dehydrating is a capability most air fryers now have and almost nobody uses, and because a manufacturer chart gives a real figure for it: four to five hours at 50°C for 150g of slices, on a row that names no state.
Cooking pages
- Dried apple slices — Fresh apple in 3mm slices gets seven to eight hours at 60°C in one manufacturer's chart; two other figures name no state.
This page gives no cooking answer of its own. A food does not have one — a cut, at a thickness, in a state, at a loading, in a particular appliance does. Any figure mentioned above is one manufacturer’s, and the page for the cut says which machine, quantity and state it was printed for, or that the manufacturer named no state.