In all my years of gardening and preserving, this is a new one on me. I sliced up a variety of tomatoes and loaded them on to my Harvester trays. Set the temps to the ones in the book, followed the directions to the letter, and... Some of the tomatoes are blackened. Now, I do like Cajun food, but I don't think my tomatoes are supposed to be black out of the dehydrator. Here's the mystery: It's not all the tomatoes, and it's not all the same variety. I loaded Roma, Rutgers, and Celebrity. There is no rhyme nor reason as to location of tray, thickness of tomato (some paper-thin slices are fine), nothing I can think of to distinguish why some of them are burnt black - some are only burned on half of the tomato slice, some all the way across. SOoooooooo weird. Does anyone have any idea as to what's happening? Are the tomatoes somehow sweeter and therefore carmelizing? Or do I have a hoo-doo in my dehydrator? TIA!