You should be able to pop them into your oven on its lowest temperature, or even leave then in the oven with only the light on. This might haowever take some time.

Its important not to exceed 120F, which is 48C. Anything higher will cook the food.


Joss

If you're planning on doing that for long you may want to get a food thermometer to watch the temperature (particularly in an oven with an open door where temperature can vary massively).

The exact temperature also varies somewhat depending on the exact food being done and the water content. The original "118f" that is usually quoted is for lettuce, which is gthe most easily damaged (and so gives us a nice safe estimate). For delicate things like watermelon it can be less, for dry, stable foods like coconut it can actually be higher.

It's also affected by water content and evaporation. For example foods with a lot of water will have it evaporate when drying, cooling the food below the temperature that the oven / dehydrator is set to. When foods start getting really dry, they get a lot closer to the air temperature. We've actually managed to have tomatoes drying be fine at 140 degrees for the first hour, but later get completely burnt black at 120! (This took leaving them in the dehydrator waaaaaaaaaay too long!).

Anyway, if this is getting to complicated just go for 120 as Jos said and keep an eye on them.

The good news is she tightened the bolt on the bottom of the blender and it works again!!! YAHHH!! Now on to the dehydrator. How's it going Denise??

Cheers,
Sheryl

Ah welcome to the wonderful nut milk bag club. I love mine to bits too.

Oh in case I don't hear from you again before you leave. Have a wonderful trip and really enjoy yourself too.


Joss