Teesa TSA3031 Manuel D'utilisation page 24

24
Vegetable
Asparagus
Green bean
Beet
Broccoli
Carrots
Cauliflower
Celery
Corn
Mushrooms
Onions
Peas
Pepper
Potatoes
EN
Rhubarb
Tomatoes
Zucchini
Herbs are recommended to be dehydrated in temperature of 50°C.
Once the herbs are dehydrated, they should be placed in a paper bag or glass jar and stored
in dry and dark place.
Herb
Basil leaves
Bay leaves
Chives
Cilantro leaves
Dill leaves
VEGETABLES DEHYDRATING CHART
Preparation
Cut into 2,5 cm pieces.
Remove ends and strings. Cut into 2,5 cm pieces.
Cook until tender. Cool and peel. Cut into 3 mm strips.
Cut into florets.
Peel and cut into 3-6 mm slices.
Cut into florets.
Trim ends. Cut into 6 mm slices.
Husk and remove silk. Blanch and cut corn from cob.
Wash and cut into 9 mm slices.
Remove outer skin. Cut off top and root ends. Cut into
6 mm slices.
Shell.
Remove core and seeds. Cut into 6 mm strips.
Peel and cut into 6 mm slices.
Cut off leaves. Chop into 6 mm pieces.
Peel (optionally). Cut into 1 cm sections.
Trim ends. Cut into 6 mm slices.
HERBS DEHYDRATING
Dehydration
time (in
hours)
10-15
5-7
9-15
6-8
3-5
Owner's manual
Dehydration
time (in
hours)
6-8
4-11
4-7
4-7
4-10
5-8
2-4
6-10
2-6
3-7
5-9
5-10
4-8
6-9
6-11
4-6