Silvercrest SDA 350 A2 - Additional Food Dehydration Guides; Vegetable Dehydration Guide; Herbs, Meat, and Fish Dehydration

10
GB
7.2 Vegetables
7.3 Additional food
Food to be
dehydrated
Preparation
(Reference values)
Drying tem-
perature
Drying time in
hours (Reference
values)
Dehydra-
tion test
Beans whole 70 °C 6 - 8 fragile
Peas without pods 50 °C 6 - 8 hard
Cucumber
unpeeled,
Slices: 10 mm
50 °C 6 - 8 hard
Carrots
peeled,
Slices: 8 mm
70 °C 6 - 8 hard
Leek
in halves,
long pieces:
6 - 8 cm
70 °C 6 - 10 fragile
Pepper
Strips:
6 - 8 cm
60 °C 6 - 8 bendable
Mushrooms
in slices,
small whole mush-
rooms
50 °C 4 - 6 tough
Celery
peeled,
Slices: 8 mm
70 °C 6 - 10 hard
Tomato
in halves 70 °C 12 - 14 bendable
Slices: 6 mm 70 °C 7 - 10 hard
Courgette
unpeeled,
Slices: 8 mm
60 °C 6 - 8 hard
Food to be
dehydrated
Preparation
(Reference values)
Drying tem-
perature
Drying time in
hours (Refer-
ence values)
Dehydra-
tion test
Herbs
(basil, oregano,
rosemary, pars-
ley, chives, dill,
estragon, etc.)
entire stems 40 °C 2 - 4 fragile
Meat in thin slices 60 °C 10 - 12
Fish in thin slices 60 °C 10 - 12