Sahara Brod & Taylor DR-710 Bedienungsanleitung Seite 16

Vegetables
Vegetables are usually dried for preservation and storage, unlike fruits, which are dried
primarily for snacks and eaten dry. This affects the process used for drying. Vegetables
should be dried more completely until brittle (5% moisture). Steam blanching of
vegetables after cleaning and slicing for drying is also recommended to stop the
enzymatic processes that lead to spoilage. Blanching also maintains color and flavor.
Choose vegetables for drying that are ripe and very fresh.
To steam blanch vegetables, suspend them over boiling water in a wire basket (not
touching the water). Vegetables should be steamed until limp, usually several minutes.
After blanching, spread vegetables on racks to cool before placing in dehydrator.
Several types of vegetables do not require blanching including peppers, onions, and
mushrooms.
Vegetable Drying Guidelines
Temperature: 125
Vegetable
Asparagus
Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Corn
Mushrooms
Onions
Peas
Peppers
Potatoes
F / 52 C
° °
Time
5-6 hours Blanch. Dry to brittle.
8-12 hours Steam and peel. Dry to pliable.
10-14 hours Blanch. Dry to brittle.
24-48 hours Blanch. Dry to brittle.
7-11 hours Blanch until wilted. Dry to brittle.
6-10 hours Use crisp carrots. Blanch. Dry to leathery.
8-12 hours Blanch. Dry to brittle.
3-10 hours Blanch. Dry to brittle.
6-10 hours Blanch. Dry to brittle.
4-10 hours Dry to leathery. Start at lower temperature.
4-8 hours Dry to leathery.
4-8 hours Blanch. Dry to brittle.
4-8 hours Dry to leathery.
6-14 hours Blanch thoroughly. Dry to brittle.
Remarks
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