Page 9 - Manual – Food Dehydrator G21 – Mistral

Vegetable preparation table
State Time Recommended
Product Preparation after (hours) temperature
drying (°C)
Cut into 1/3 inch strips. Boil about
Artichokes Brittle 6 - 14 60
10 minutes.
Cut into 1-inch pieces. Tips yield
Asparagus Brittle 6 - 14 50
better product.
Cut and steam blanch until
Beans Brittle 8 - 26 60
translucent.
Blanch, cool, remove tops and roots.
Beets Brittle 8 - 26 60
Slice.
Brussel Cut sprouts from stalk. Cut in half Crispy 8 - 30 50
Sprout lengthwise.
Trim and cut. Steam tender, about
Broccoli Brittle 6 - 14 50
3 to 5 min.
Trim and cut into 1/8 inch strips.
Cabbage Leathery 6 - 14 50
Cut core into 1/4 inch strips.
Steam until tender. Shred or cut into
Carrots Leathery 6 - 12 55
slices.
Steam blanch until tender. Trim and
Cauliflower Leathery 6 - 16 55
cut.
Celery Cut stalks into 1/4 inch slices. Brittle 6 - 14 55
Chives Chop. Brittle 6 - 10 50
Cucumber Pare and cut into 1/2 inch slices. Leathery 6 - 18 50
Eggplant/ Trim and slice 1/4 inch to 1/2 inch
Squash thick. Brittle 6 - 18 50
Garlic Remove skin from clove and slice. Brittle 6 - 16 50
Hot
Peppers Dry whole. Leathery 6 - 14 50
Mushrooms Slice, chop, or dry whole. Leathery 6 - 14 50
Onions Slice thinly or chop. Brittle 8 - 14 60
Peas Shell and blanch for 3 to 5 minutes . Brittle 8 - 14 55
Cut into 1/4 inch strips or rings.
Peppers Brittle 4 - 14 55
Remove seeds.
Slice, dice or cut. Steam blanch
Potatoes Brittle 6 - 18 55
8 to 10 min.
Remove outer skin and cut into No
Rhubarb 6 - 38 55
1/8 inch lengths. moisture
Steam blanch until wilted, but not
Spinach Brittle 6 - 16 50
soggy. Kale, etc.
Tomatoes Remove skin. Cut in halves or slices. Leathery 6 - 24 55
Zucchini Slice into 1/4 inch pieces. Brittle 6 - 18 55