Teesa TSA3031 Manuel D'utilisation page 23

Owner's manual
Cranberries Remove stems. Dip in boiling water 30-60 seconds and
then plunge in ice water to crack the skin. Suitable for
dehydrating without slicing.
Figs Remove stems. Small figs can be left whole.
Otherwise, cut in half. Dip whole figs in boiling water
for 30 to 60 seconds and then plunge in ice water to
crack the skin.
Fresh pineapples Peel, core and slice.
Grapes Leave whole or cut in half. Dip whole grapes in
boiling water for 30 to 60 seconds and then plunge in
ice water to crack the skin.
Kiwi Peel and slice.
Nectarine Cut in half and remove pit. Can be also cut into slices
or quarters.
Peaches Cut in half, remove seeds and hull. Can be also cut
into slices or quarters.
Pears Peel, core and slice.
Plums Cut in halve or quarter and remove pit.
Strawberries Remove the shank. Cut in halve or slice.
1. Wash the vegetables.
2. Hull, core and remove any redundant parts.
3. Slice or chop the vegetables, and make sure the elements do not block the air flow
between the trays.
4. Before dehydrating, it is suggested to put the vegetables into hot water for 1-5 minutes,
then put them into cold water, and dry them (with paper towel) afterward.
1. Before processing green 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 green beans, asparagus etc. dip the vegetables into lemon juice
for about 2 minutes.
VEGETABLES DEHYDRATING
INITIAL VEGETABLES PREPARATION
23
10-18
8-15
5-12
13-21
4-6
6-10 (for
slices)
36-48 (for
halves or
quarters)
6-10 (for
slices)
36-48 (for
EN
halves or
quarters)
7-13
8-15
6-12