Manual Westfalia 521419 (page 23 of 30) (English, German)

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Drying Vegetables

Preparation

1. Wash vegetables and remove any blemishes. Equally cut vegetables in slices

of 5 mm in order to achieve the best drying efficiency.

2. Pretreat vegetables to speed up the drying process. Vegetables with long

cooking time require steam blanching.

3. Bring saucepan of water to boil. Place vegetables in a colander in the sauce-

pan and cover. Blanch vegetables for 1 – 5 minutes.

4. Cool vegetables in ice water, drain and dry off before drying.

Drying Vegetables

1. Evenly spread vegetables on the racks. Do not put one piece on top of

another.

2. Only use up to 90% of the rack’s capacity to allow air to circulate freely.

3. To use the dehydrator efficiently, remove not-needed racks. If you notice

uneven drying, switch off the dehydrator and move the bottom rack up and the

top rack down. The drying time can be up to 12 hours.

Storing

1. Before taking test pieces, switch off the dehydrator.

2. Always cool down vegetables before storing. Dried vegetables should feel

hard and firm with no soft sports.

3. Check the content for moisture after drying. If moisture appears, dry vegeta-

bles again.

4. Use dry glass jars with metal screw lids. Store vegetables in a cool and dry

area and as dark as possible. The ideal temperature is 5 – 20 °C.

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Westfalia 521419 Manual

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