Vegetables Drying Guide - Excalibur 3548 Manual

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 tender. Cool,
Beets
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 & spread on
Corn
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 through
Mushrooms
stem ends. Spread in single layer on tray.
Okra Wash, trim, slice 1/4" circles.
Onions Remove root, top and skin, 1/4" slices, 1/8" rings or chop. Dry at 145ºF/63ºC.
Shell peas, wash and steam only until they indent, rinse with cold water,
Peas
blot dry with paper towel.
Remove stem, seeds and white section. Wash and pat dry, chop or cut 1/4"
Peppers
strips or rings.
Leave kernels on cob until well dried, then remove from cob and dry until
Popcorn
shriveled.
Use new potatoes, wash and steam for 4-6 minutes. Cut French style, in
Potatoes 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 Squash Wash, peel if desired, cut into 1/4" slices.
Wash & remove stems, slice 1/4:, Circles & for cherry/grape tomatoes, slice
Tomatoes
in half, dry skin side down.
Wash & cut into pieces, bake or steam until tender, puree pulp in blender,
Winter Squash
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.
*For raw & living foods - use 105ºF/the drying time is extended
Preparation
Dry best at 125ºF/52ºC
Test Time
Brittle 5-6 hours
Brittle 8-12 hours
Leathery 8-12 hours
10 -14
Brittle
hours
Brittle 7-11 hours
Leathery 6-10 hours
Leathery 3-10 hours
Brittle 6-10 hours
Leathery 4-8 hours
Leathery 4-8 hours
Leathery 3-7 hours
Leathery 4-8 hours
Leathery 4-8 hours
Brittle 4-8 hours
Leathery 4-8 hours
Shriveled 4-8 hours
Brittle or
6-14 hours
Leathery
Leathery 7-11 hours
10-14
Leathery
hours
Leathery or
5-9 hours
Brittle
Brittle 7-11 hours
Brittle 7-11 hours
Brittle 7-11 hours
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