ElectrIQ EDFD06 - Drying Vegetables

12
Canned
Drain well. If small,
6-12 hrs
45 - 55℃
Snacks, breads, granola
Fruit
place on mesh screen.
Cherries
Wash, remove stems
18-26 hrs
45 - 55℃
Breads, baked goods
and pit
and snacks
Citrus
Peel, if desired.
6-12 hrs
45 - 55℃
Flavourings when
Fruits
Slice 3/8" thick
Powdered
Cranberries
Wash and remove stems.
10-18 hrs
45 - 55℃
Breads, baked goods,
Dip in boiling water until skins crack.
snacks ice cream, yogurt
Coconut
Remove dark outer skin, slice 3/8"
thick
3-8 hrs
45 - 55℃
Cakes, cookies, desserts and granola
Figs
Remove stems and
8-15 hrs
45 - 55℃
Fillings, cakes,
Halve
puddings, breads and cookies
Grapes
Leave whole,
10-36 hrs
45 - 55℃
Raisins; use in baked
remove stems
goods, cereals and
(if blanched)
6-10 hrs
Snacks
Kiwi
Peel, slice 3/8" to 1/2" thick
5-12 hrs
45 - 55℃
Snacks
Lemon Powder
Zest of Rind
8-12 hrs
45 - 55℃
Seasoning rubs, marinade
Mangos
Skinned, slice 3/8" thick from seed
6-16 hrs
45 - 55℃
Snacks, cereals and baked goods
Melons
Remove skin and seeds.
8-20 hrs
45 - 55℃
Snacks
Slice 1/2" thick
Nectarines
Quarter or slice 3/8"
6-16 hrs
45 - 55℃
Snacks, desserts and
to 1/2" thick. Pre-treat
baked goods
Oranges, limes, lemons
Slice 1/4" thick
2-12 hrs
45 - 55℃
Crafts, snacks, baking
Peaches
Peel if desired.
6-16 hrs
45 - 55℃
Snacks, breads,
Halve or quarter.
cobblers, cookies and
Pre-treat.
Granola
Pears
Peel, core, and slice
6-16 hrs
45 - 55℃
Snacks, breads,
3/8" thick. Pre-treat
cookies, fritters and granola
Pineapple
Peel, core, slice 3/8" to 1/2" thick
6-12 hrs
45 - 55℃
Snacks, baked goods, baked granola
Plums
Halve or quarter
8-16 hrs
45 - 55℃
Snacks, cookies,
Prunes
and remove pit
muffins, bread and granola
Rhubarb
Slice in 1" lengths.
6-14 hrs
45 - 55℃
Pies, tarts and other
Steam until slightly tender
Desserts
Strawberries
Halve or slice 1/2" thick
6-12 hrs
45 - 55℃
Snacks, cereals, and baked goods
Drying Vegetables
Some vegetables are quite good dried. Others lose their appeal and are better frozen or fresh. Some
vegetables are far better frozen than dried, if you must preserve them. Vegetables have a low acid and
sugar content that makes them more subject to spoilage, and tend to have far shorter shelf life than dried
fruits.