Preparation - Teesa TSA3030 Manuel D'utilisation

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1. Before processing French beans, cauliflower, broccoli, asparagus, potatoes it is
recommended to boil them in order to preserve their natural color: put the vegetables
into boiling water for about 3-5 minutes, then dry the food (with paper towel) and place
them into food dehydrator.
2. To add lemon flavor to French beans, asparagus etc. dip the vegetables into lemon juice
for about 2 minutes.
Fruit
Artichoke
Eggplant
Broccoli
French beans
Pumpkin
Zucchini
Brussels sprouts Cut in half
EN
Cauliflower
Potatoes
Onion
Carrots
Cucumber
Sweet pepper
Hot peppers
Parsley
Tomatoes
Rhubarb
Beet roots
Celery
Spring onion
Asparagus
Garlic
Spinach
INITIAL VEGETABLES PREPARATION
VEGETABLES DEHYDRATING CHART

Preparation

Slice (3-4 mm thick)
Peel and slice (6-12 mm thick)
Chop and boil for 3-5 min
Slice and boil till it changes color
Chop (6 mm thick)
Peel and chop
Boil until it gets ripe
Chop and boil for 8-10 minutes
Slice
Boil until it gets ripe, then chop
Peel and chop (12 mm thick)
Core, slice into strips or chop (6 mm thick)
Suitable for dehydrating without slicing
Place leaves on trays
Peel and slice
Peel and chop (3 mm thick)
Boil, let them cool down, chop off tips
and roots, slice.
Chop (6 mm thick)
Chop
Chop (2-5 mm thick)
Peel and slice
Boil until it changes color
Owner's manual
Dehydrated Dehydration
time (hours)
Crispy 5-13
Crispy 6-18
Crispy 6-20
Crispy 6-10
Crispy 6-18
Hard 6-14
Crispy 8-30
Hard 6-16
Crispy 8-30
Crispy 8-14
Crispy 8-14
Hard 6-18
Crispy 4-14
Hard 8-14
Crispy 2-10
Hard 8-24
Crispy 8-38
Crispy 8-26
Crispy 3-7
Crispy 6-10
Crispy 6-14
Crispy 6-16
Crispy 6-16