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Foods
Preparation
Texture after dehydration
Time(hours)
Zucchini/Courgettes
Cut into 3 mm slices.
Tough
7 to 15
Spinach
Wash well and remove the stems. Blanch until they are wilted.
Very crumbly
4 to 10
Green (or yellow)
beans
Cut into 25 mm pieces. Blanch until they are translucent.
Stir once during the dehydration.
Crumbly
6 to 15
mixed vegetables
Cut the vegetables into small cubes (brunoise) and put them
on a sheet of pierced baking parchment.
Tough
5 to 8
Corn/maize
Blanch the ears until they are tender. Shell and put on the plate. Use a
filter cloth or pierced baking parchment to prevent the grains from falling
through the plates. Stir during the dehydration so that it is uniform.
Crumbly
4 to 12
Turnips
Cut into 6 mm slices or cubes. Blanch until they are tender.
Tough
20 to 30
Onions
Trim and peel. Cut into 12 mm slices or pieces. Use a filter cloth
or pierced baking parchment to prevent the pieces from falling through
the plates. Stir from time to time.
Crumbly
5 to 12
Parsnips
Cut into 6 mm slices or cubes. Blanch until they are tender.
Tough
6 to 12
Green peas
Shell, blanch and stir from time to time.
Crumbly
8 to 12
Chili peppers
Depending on the size of the pepper, place it whole on the plate
or cut it in half. Use gloves.
Tough
4 to 12
Leeks
Trim and peel. Cut into 12 mm slices or pieces. Use a filter cloth
or pierced baking parchment to prevent the pieces from falling
through the plates. Stir from time to time.
Crumbly
5 to 12
Bell peppers
Cut in half, remove the seeds and cut into 6 mm strips.
Tough
4 to 12
Potatoes
It is not necessary to peel them. Cut them into 6 mm slices or cubes.
Blanch until they are tender. You can also grate them.
Crumbly
6 to 15
Pumpkin
Peel and remove the seeds. Cut into 8 mm strips or slices.
Tough
4 to 15
Tomatoes
Peel the tomatoes by plunging them into boiling water. Cut into 6 mm
slices. You can also cut them in half once they have been peeled,
but the dehydration time will be longer.
Tough
6 to 20
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