Westinghouse WFD101W, User Manual, Page: 10 / 16

Page 10
SET UP & USE
DEHYDRATING VEGETABLES
Vegetable Preparing
Condition
after
Duration of dehydrating
process (hours)
Artichoke Cut into strips (3-4mm) Fragile 5-13
Aubergine Peel and slice (6-12mm) Fragile 6-18
Broccoli Peel and cut, steam for 3-5 mins Fragile 6-20
Mushrooms Slice or dry whole (small Hard 6-14
Green beans Cut and boil till they become transparent Fragile 8+26
Vegetable marrows Slice into pieces (6mm) Fragile 6-18
Cabbage
Peel and cut into stripes
(3mm) take out the heart
Hard 6-14
Brussel sprouts Cut the sterns into 2 pieces Crispy 8-30
Cauliflower Boil till soft Hard 6-16
Potato Slice. Boil for about 8-10 min Crispy 8-30
Onion Slice into thin pieces Crispy 8-14
Carrot
Boil until becomes soft. Shred and slice into
round pieces
Crispy 8-14
Cucumber Peel and slice into round pieces (12mm) Hard 6-18
Sweet pepper
Cut into stripes or round pieces (6mm) take
out the heart
Crispy 4-14
Piquant pepper Need to cut it Hard 8-14
Parsley Put the leafs into sections Crispy 2-10
Tomato Peel and cut into pieces or into round pieces Hard 8-24
Rhubarb Peel and slice into pieces (3mm) Hard 8-38
Beetroot
Boil and then let it cool down. Cut off the
roots and the tops. Slice into round pieces
Crispy 8-26
Parsley Put the leafs into sections Crispy 2-10
Tomato Peel and cut into pieces or into round pieces Hard 8-24
Rhubarb Peel and slice into pieces (3mm) Hard 8-38
Beetroot
Boil and then let it cool down. Cut off the
roots and the tops. Slice into round pieces
Crispy 8-26
Celery Slice into pieces (6mm) Crispy 6-14
Spring onion Shred it Crispy 6-10
Asparagus Slice into pieces (2.5mm) Crispy 6-14
Garlic Peel and slice into round pieces Crispy 6-16
Spinach Boil until becomes wilted Crispy 6-16
Mushrooms
Choose the mushrooms with hats which bend
inside. Cut into pieces or chunks.
Hard and
Crispy
3-10
Note: The times and procedures, which are described in the table above are only a guide.
Personal preferences of customers can differ to that as described in the table. It is recommended
to experiment with times and temperatures to achieve your preferred texture and taste.