EN-12
EN
Food Dehydrator
SFD 130
9
BK
Copyright © 2014, Fast ČR, a.s.
Revision 0
3
/2014
Okra
Use young, tender pods. Wash, trim, and slice
into 1/4“ discs.
Leathery
3 – 10 hrs.
Parsley
Tear into small pieces, dry then chop if
desired.
2 – 10 hrs.
Parsnips
Same as carrots.
Peas
Use only tender, sweet varieties. Shell and
blanch gently, 3-5 minutes.
Brittle
4 – 10 hrs.
Peppers (Green
and Pimentos)
Cut in 1/4“ strips or rings. Remove seeds,
wash and dry. May also be chopped.
Chopped, dried pimentos are Paprika.
Brittle to leathery
4 – 10 hrs.
Hot Peppers
Wash and dry whole. Wear rubber gloves to
protect hands when preparing hot peppers.
Leathery
4 – 12 hrs.
Potatoes
Peeling optional. Slice into 3/16“ to 1/4“ or
dice, grate, cut French Fry style. Steam as for
beets.
Brittle
5 – 12 hrs.
Chives
Chop – spread on tray.
Brittle
4 – 10 hrs.
Pumpkin (also
Hubbard Squash)
Cut into small pieces. Bake or steam until
tender.
Cut into strips 1 to 3 inches wide, peel and
remove pulp. Slice strips 1/2“ thick. Scrape
pulp, place in blender to puree. Dry with
paper towels.
Leathery
5 – 15 hrs.
Rutabagas
Same as carrots, but slice thin.
Tomatoes
Wash and remove stems. Dip in boiling water
to loosen skin. Cut in halves or slices.
Leathery
6 – 24 hrs.
Turnips
Same as carrots, but slice thin.
Zucchini
See eggplant.
Garlic
Separate into cloves and remove outer skin.
Slice and dry on trays. Grind or process for
seasoning, if desired, after drying.
Very brittle
4 – 15 hrs.
Greens (Spinach,
Kale, Chard,
Mustard, Turnip,
Beet Greans)
Wash thoroughly and trim tough stems.
Steam until wilted but not soggy. Use bottom
tray of dehydrator but use it carefully not to
scorch.
Very brittle
4 – 10 hrs.
Mushrooms
Select mushrooms with cap curling under –
these are young and tender. Brush off dirt
or wipe with damp cloth. Slice, chop or dry
whole, depending on size.
Leathery to
brittle, depending
on size and age
3 – 10 hrs.
