Hi Boxtops and Eddie51. Each year we have lots of strawberries and tomatoes. I don't like strawberry jam and they don't freeze well so I thought drying them might be nice. And although I make a lot of passata I rather like the idea of "sundried" tomatoes.
I bought one nearly 20 years ago. I had great fun with it for a few weeks but it has now joined the ice cream maker and the popcorn maker under the stairs.
It cost over £100 as well, which was quite a lot 20 years, and isn't such a small sum now. It worked wonderfully but it took a few days to make stuff and then about half an hour to eat it !
I was just going to suggest Eddie's idea... but a setting of about 100 degrees (F) works best for most things... we've done it often.
It's cherry season here in the western U.S and we usually dehydrate a couple of quarts or so making cherry "raisin". They're great to eat plain or add to breakfast cereal or bake in cookies (your biscuits) The two or so quarts will take about 6 hours...