ElectrIQ EDFD06, User Manual, Page: 14 / 24

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TOMATO SLICES use for colour and crunch when crumbled over a tossed salad. They rehydrate well in soups, stews and
casseroles. Tomato leathers can be powdered and used as instant soup, sauces and paste.
Add different amounts of water to your powder mixture to make:
Tomato paste = 1 tsp. powder, 1 tsp. water
Tomato sauce = 1 tsp. powder, 3 tsp. water
Tomato soup = 1 tsp. powder, 1 tsp water, 2 tsp. cream
Tomato juice = 1 tsp. powder, 1/2 c. water
Adjust amount of water to taste for soup and juice.
Vegetable Drying Guidelines
Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables are to be blanched.
Again, the average drying times in the following table are general and depend on different variables. For more accurate
times, keep records of your own specific experiences.
Average Drying
Food Preparation Drying Time Temp. Uses
Artichoke Cut hearts into 1/8" strips 6-12 hrs 55 - 70 ℃ Marinate or dip in batter
Blanch. and fry
Asparagus Wash and cut into 1" 3-10 hrs 55 - 70 ℃ Rehydrate, serve in
pieces. Blanch. cream sauce
Beans Remove ends, cut into 6-12 hrs 55 - 70
℃
Stews, soups and
Green/Wax 1" pieces. Blanch. Casseroles
Beets
Steam until tender.
3-10 hrs
55 - 70 ℃
Soups and stews
Cool and peel.
Cut into 1/2" pieces
Broccoli
Wash, cut as for serving.
Blanch.
4-10 hrs 55 - 70 ℃ Soups, quiche or soufflés,
. cream or cheese sauce
Carrots Peel, cut ends, slice in 6-12 hrs 55 - 70 ℃ Salads, soups, stews and
3/8" thick or shred.
Blanch.
carrot cake
Cauliflower
Wash, cut as for serving.
Blanch.
6-14 hrs 55 - 70 ℃ Soups and stews
Celery Trim, wash and cut 3-10 hrs 55 - 70 ℃ Soups, stews, powder for
1/2" slices. Blanch in celery salt (add equal parts
solution of 1/2 t baking
soda to 1 cup water.
celery and salt)
Corn Husk, remove silk and 6-12 hrs 55 - 70
℃
Fritters, soups, stews or
blanch. Remove from cob grind for cornmeal