VEGETABLE PREPARATION
DRYNESS
TEST
TIME
(Hrs)
Artichokes
Cut hearts into 3 mm (1/8") strips.
Brittle
4 – 12
Boil 5 – 8 minutes in a mixture
of 15 ml (1 tbsp.) lemon juice
and 250 ml (1 cup) water.
Asparagus
Cut into 25 mm (1") pieces.
Brittle
4 – 10
Beans, wax
Cut into 25 mm (1") pieces. Steam Brittle
4 – 15
and green
blanch until translucent. Stir beans
on tray once half dried to ensure
more even drying.
Beets
Steam, remove tops, skin and roots. Brittle/dark red
4 – 12
Slice or dice into 6 mm (1/4") pieces.
Broccoli
Separate into florets. Steam until
Brittle
4 – 15
tender, 3 – 5 minutes.
Brussel
Cut sprouts from stocks. Cut in half Brittle
4 – 16
Sprouts
lengthwise. Steam until tender.
Cabbage
Trim, then cut into 3 mm (1/8")
Leathery
4 – 10
thick strips.
Carrots
Slice or dice into 6 mm (1/4”) pieces. Leathery
4 – 15
Steam until tender.
Cauliflower Separate into florets. Dip into mixture Leathery
4 – 15
of 2 litres/quarts water and 45 ml
(3 tbsp.) salt for 2 minutes. Steam
until tender.
Celery
Separate leaves and stalks.
Brittle
4 – 12
Cut stalks into 6 mm (1/4")
slices. Place both on tray
to dry. Remove leaves first
they dry faster.
Chives
Chop and spread on tray.
Brittle
4 – 6
Corn Remove husks and silks. Steam
Brittle
4 – 16
on cob until tender. Cut from cob
and spread on tray. Use cheese
cloth to prevent kernels from
falling through tray. To ensure
even drying, stir several times.
Cucumbers
Pare and cut into 3 mm (1/8") slices. Leathery
4 – 15
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Booklet DH1273_EN_Salton Booklet 10/27/11 5:11 PM Page 9
