14
TABLE FOR DEHYDRAFTING VEGETABLES
Vegetable Preparing Duration of
process
(hours)
Artichoke Cut into strips (3-4mm) 5-13
Aubergine Peel and slice (6-12mm) 6-18
Broccoli Peel and cut, steam for 3-5 mins 6-20
Mushrooms Slice or dry whole (small mushrooms) 6-14
Green beans Cut and boil till they become transparent 8-26
Vegetable Slice into pieces (6mm) 6-18
Cabbage Peel and cut into stripes (3mm) take out the heart 6-14
Brussel sprouts Cut the sterns into 2 pieces 8-30
Cauliflower Boil till soft 6-16
Potato Slice. Boil for about 8-10 min 8-30
TABLE FOR DEHYDRAFTING FRUITS
Onion Slice into thin pieces 8-14
Carrot Boil until becomes soft. Shred and slice into round
pieces
8-14
Cucumber Peel and slice into round pieces (12mm) 6-18
Sweet pepper Cut into stripes or round pieces (6mm) take out the
heart
4-14
Piquant pepper Need to cut it 8-14
Parsley Put the leafs into sections 2-10
Tomato Peel and cut into pieces or into round pieces 8-24
Rhubarb Peel and slice into pieces (3mm) 8-38
Beetroot Boil and then let it cool down. Cut off the roots and
the tops. Slice into round pieces
8-26
Celery Slice into pieces (6mm) 6-14
Spring onion Shred it 6-10
Asparagus Slice into pieces (2.5mm) 6-14
Garlic Peel and slice into round pieces 6-16
Spinach Boil until becomes wilted 6-16
Mushrooms Choose the mushrooms with hats which bend
inside. Cut into pieces or chunks.
3-10
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