CuiZen Dehydrator CFD-20 - Manual (Page 24)

24
Vegetable Preparation Table
DRYNESS
APPROX.
VEGETABLE
PREPARATION
TEST
TIME (hrs)
Artichokes
Cut into
1/3
inch strips. Boil about 10 minutes
brittle
6 to 14
Asparagus
Cut into 1-inch pieces. Tips yield better product
brittle
6 to 14
Beans
Cut and steam blanch until translucent
brittle
8 to 26
Beets
Blanch, cool, remove tops and roots. Slice
brittle
8 to 26
Brussel Sprout
Cut sprouts from stalk. Cut in half lengthwise
crispy
8 to 30
Broccoli
Trim and cut. Steam tender, about 3 to 5 min.
brittle
6 to 20
Cabbage
Trim and cut into
1/8
inch strips. Cut core into
1/4
inch strips
leathery
6 to 14
Carrots
Steam until tender. Shred or cut into slices
leathery
6 to 12
Cauliflower
Steam blanch until tender. Trim and cut
leathery
6 to 16
Celery
Cut stalks into
1/4
inch slices
brittle
6 to 14
Chives
Chop
brittle
6 to 10
Cucumber
Pare and cut into
1/2
inch slices
leathery
6 to 18
Eggplant/Squash
Trim and slice
1/4
inch to
1/2
inch thick
brittle
6 to 18
Garlic
Remove skin from clove and slice
brittle
6 to 16
Hot Peppers
Dry whole
leathery
6 to 14
Mushrooms
Slice, chop, or dry whole
leathery
6 to 14
Onions
Slice thinly or chop
brittle
8 to 14
Peas
Shell and blanch for 3 to 5 minutes
brittle
8 to 14
Peppers
Cut into
1/4
inch strips or rings. Remove seeds
brittle
4 to 14
Potatoes
Slice, dice or cut. Steam blanch 8 to 10 min.
brittle
6 to 18
Rhubarb
Remove outer skin and cut into
1/8
inch lengths
No moisture
6 to 38
Spinach
Steam blanch until wilted, but not soggy. Kale, etc
brittle
6 to 16
Tomatoes
Remove skin. Cut in halves or slices
leathery
8 to 24
Zucchini
Slice into
1/4
inch pieces
brittle
6 o 18