HOFFEN FD-9528, Instruction Manual, Page: 29 / 38

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2. Spread a thin yoghurt layer on the foil or pads. You can dry any type of yogurt
including homemade. You can also mix natural yogurt with your preferred
fruit.
3. Drying time depends on yogurt density. Dry until you see small cracks on the
surface.
Cycle “5” – Vegetables
1. Wash the vegetables.
2. Remove the stalks and cut off rotten parts.
3. Cut the vegetables into pieces to fit them loosely on the drying trays.
4. It is recommended that vegetables be blanched for approx. 1-5 minutes, then
cooled down in cold water and dried.
PREPARING VEGETABLES FOR DRYING
1. It is recommended that green beans, cauliflower, broccoli, asparagus and
potato be parboiled. This will help preserve their natural colour.
2. Parboiling: Blanch the vegetables for approx. 3-5 minutes. Strain and place
the vegetables in the dryer.
3. If you wish to add some lemon flavour to green beans or asparagus, soak the
vegetables in lemon juice for approx. 2 minutes.
Note! The following instructions are merely recommendations – follow your
own preferences.
VEGETABLE DRYING TABLE
Vegetable Preparation Dry condition Drying time
(hours)
Artichoke Cut into slices (3-4mm
thick)
Crisp 5-13
Eggplant Peel and cut into slices
(6-12mm thick)
Crisp 6-18
Broccoli Peel and slice. Parboil
before drying for ap-
prox. 5 min.
Crisp 6-20
Mushrooms Cut into slices. Small
mushrooms do not
require slicing
Hard 6-14
Green beans Parboil before drying Crisp 8-26