10
Peas
Use tender young peas. Shell. Blanch until
tender. Stir during drying.
Brittle 4-12
Peppers,
sweet, green,
red
Cut in half. Remove seeds, cut into 6mm
(1/4”) strips.
Leathery
4-12
Peppers, hot
Wear rubber gloves while handling. Place
whole pepper on trays to dry.
Leathery 4-16
Potatoes
No need to peel potatoes. Slice or dice into
6mm (1/4”) pieces. Steam until tender.
Brittle 4-16
Rutabagas
Slice thin or dice into 6mm (1/4”) pieces.
Steam until tender.
Leathery 10-16
Squash/
summer
Do not peel. Wash and trim. Slice into
6mm (1/4”) thick pieces.
Leathery 4-16
Tomatoes
Remove stems. Remove skin by dipping in
boiling water. Halve or slice into 6mm (1/4”)
pieces.
Leathery 6-20
Turnips
Slice thin or dice into 6mm (1/4”) pieces.
Steam until tender
Leathery 24-36
Zucchini
Slice 3mm (1/8”) thick.
Leathery
24-36
HERBS
Preparation
1. Rinse and shake off excess water.
2. Pat dry with paper towels.
3. Remove any discoloured leaves. Do not remove the stalk or stem.
4. Spread loosely on Herb Tray.
NOTE: The Herb Tray can also be used to prevent small food pieces
such as cranberries and grapes from falling through once dried.
5. Make sure that the herbs are totally dry then remove the stems and
leaves.
Herb Drying Chart
Herbs should be dried at 35-40°C (95-105°F). Exact dehydrating time
varies greatly depending on several factors: Type, size, quality of food,
quantity placed on trays and personal preference. Use the chart below
as a guideline. Use the last page of the booklet to write down your notes
on the type of food, weight before and after drying, total drying time and
fi nal results.
DH1454_DehydratorBooklet_E.indd 10
DH1454_DehydratorBooklet_E.indd 10
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