Vegetables Drying Guide - Excalibur EZDRY EVM Manual Del Usuario

VEGETABLES DRYING GUIDE

Food
Asparagus Wash & cut into 1" pieces.
Beans, Greens
Wash, remove ends, cut 1" pieces or French style.
or Wax
Remove all but 1/2" of the top scrub thoroughly, steam until
Beets
tender. Cool, peel & cut 1/4" slice or 1/8" cubes.
Broccoli Wash & trim, cut stems into 1/4" pieces. Dry florets whole.
Cabbage Wash, trim & cut into 1/8" strips.
Carrots Wash, trim tops, peel if desired. Cut into 1/8" cubes or circles.
Celery Wash thoroughly, separate stalks, cut into 1/4" strips.
Shuck corn, trim silk & steam until milk is set. Cut off from cob &
Corn
spread on tray, stirring several times while drying.
Cucumber Wash, slice 1/8" thick.
Eggplant Wash, peel, slice 1/4" thick.
Brush off dirt or wipe with damp cloth, slice 3/8" slice from cap
Mushrooms
through stem ends. Spread in single layer on tray.
Okra Wash, trim, slice 1/4" circles.
Remove root, top and skin, 1/4" slices, 1/8" rings or chop.
Onions
Dry at 145ºF/63ºC.
Shell peas, wash and steam only until they indent, rinse with cold
Peas
water, blot dry with paper towel.
Remove stem, seeds and white section. Wash and pat dry, chop or
Peppers
cut 1/4" strips or rings.
Leave kernels on cob until well dried, then remove from cob and
Popcorn
dry until shriveled.
Use new potatoes, wash and steam for 4-6 minutes. Cut French
Potatoes
style, in 1/4" slices, 1/8" circles or grate.
Cut into pieces, remove all seeds. Bake or steam until tender, scrape pulp
Pumpkin
from skin and puree in a blender. Pour onto Paraflexx®® sheets or kitchen
parchment paper. When dry cover with plastic wrap & roll.
Summer
Wash, peel if desired, cut into 1/4" slices.
Squash
Wash & remove stems, slice 1/4:, Circles & for cherry/grape
Tomatoes
tomatoes, slice in half, dry skin side down.
Wash & cut into pieces, bake or steam until tender, puree pulp in
Winter Squash
blender, pour onto Paraflexx®® drying sheets.
Yams Wash, steam until just tender, peel and cut into 1/4" slices.
Zucchini Wash & cut into 1/4" slices or into 1/8" slices for chips.
Preparation
Dry best at 125ºF/52ºC
Test
Brittle
Brittle
Leathery
Brittle
Brittle
Leathery
Leathery
Brittle
Leathery
Leathery
Leathery
Leathery
Leathery
Brittle
Leathery
Shriveled
Brittle or
Leathery
Leathery
Leathery
Leathery
or Brittle
Brittle
Brittle
Brittle
Time
5-6
hours
8-12
hours
8-12
hours
10 -14
hours
7-11
hours
6-10
hours
3-10
hours
6-10
hours
4-8
hours
4-8
hours
3-7
hours
4-8
hours
4-8
hours
4-8
hours
4-8
hours
4-8
hours
6-14
hours
7-11
hours
10-14
hours
5-9
hours
7-11
hours
7-11
hours
7-11
hours
9