Just checked my Mary Bell Dehydrator Cookbook. No special instructions. What I found under "Melons" was to peel and slice then dehydrate with a further reference on to Watermelon. Watermelons are mostly water (duh) but the book says they have essentially no starch reserves and if sliced too thin will dehydrate paper thin. Her recommendation is to cut in to chunks and dehydrate so you have something that will peel easily off the dehydrating tray. I would assume Cantaloupe to be the same.
Can't get much easier than that.
ETA: I have an Excalibur...the more and more I use it the more I find that the lowest settings give me the best end product. At first I followed the book that came with the machine but quickly learned those temps were too high. I had many things that hard-cased on me so I started running the machine around 110°-115°. I've learned that during our summer months even this may be a little too high as our humidity is so high. I also refer to my Mary Bell book but she doesn't list temperatures, only some basic guidelines on how things should look and feel when they are dry. Lately I've been running it around the 95° mark the past couple of weeks and while it may take a little bit longer, things are coming out much better.
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