Boil until it becomes soft. Shred it or slice into round pieces.
Crispy
8-14
Cucumber
Peel it and slice into round pieces (12mm thickness)
Hard
6-18
Sweet pepper
Cut it to stripes or to round pieces (6mm thickness). Take out the
heart
Crispy
4-14
Spicy pepper
No need to cut it
Hard
8-14
Parsley
Put the leaves into the drying sections
Crispy
2-10
Tomato
Peel it. Cut it into pieces or into round pieces.
Hard
8-24
Rhubarb
Peel it and slice it into pieces (3mm thickness)
Loss of humidity in a
vegetable
8-38
Beetroot
Boil it, let it cool down. cut off the roots and the tops. Slice it to
round pieces.
Crispy
8-26
Celery
Slice it into pieces (6mm thickness)
Crispy
6-14
Spring onion
Shred it
Crispy
6-10
Asparagus
Slice it into pieces (2.5mm thickness)
Crispy
6-14
Garlic
Peel it and slice into round pieces
Crispy
6-16
Spinach
Boil until itfades
Crispy
6-16
Disclaimer: Drying time and way of preparation are merely an indication/suggestion. Your personal preference might differ from these guidelines.
MEAT, FISH, POULTRY AND GAME.
When drying meat, it is important that this is well prepared, firstly to guarantee your own health. It is advised to pickle the meat before drying to save its natural taste and to make it softer.
RECIPES
BEEF JERKY
Ingredients:
Beef –500g.
Soy sauce – 100ml.
Spicy tomato sauce –20g.
Seasonings
Rinse meat. Trim all visible fat from meat. Slice into 0, 5 cm thick strips. Combine all remaining ingredients in a bowl and mix with beef strips. Cover and refrigerate 6 - 8 hours or overnight. Then drain
off all excess marinade. Spread beef strips on every food tray and cover with the dehydrator’s lid. Turn on the dehydrator for 8 - 12 hours.
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