39
Vegetables
Preparation
Consistency
Time [hours]
Cucumber
perhaps peeled, sliced to approx.
2 cm (1/2 inch)
tough
6-18
Eggplant
sliced to approx. 1 cm (1/3 inch)
fragile
6-18
Garlic
cloves peeled and halved
fragile
6-16
Fresh pepper
in whole
tough
8-14
Mushroom
sliced or in whole
tough
6-14
Onion
root and tip removed, sliced to
circles
fragile
8-14
Pea
steamed for approx. 3-5 minutes
fragile
8-14
Capsicum
seeds removed, sliced to 1cm (1/3
inch) strips or in circles
fragile
4-14
Potato
cut to slices or strips, steamed for
8-10 minutes
fragile
6-18
Rhubarb
peeled, sliced to thin slices
waterless
8-38
Spinach
steamed till dry
fragile
6-16
Tomato
peeled, cut to halves or sliced
tough
8-24
Pumpkin
Sliced to 1 cm (1/3 inch)
fragile
6-18
MEAT, POULTRY AND FISH
• Marinate meat in salty liquid to remove the moisture and keep your meat fresh.
You should use 1/4 teaspoon of salt for 1/2 glass of liquid and other flavours
and seasons to taste (e.g. tomato sauce, garlic, onion, and pepper). After mari-
nating, cut the meat into stripes and dehydrate via the appliance for approx.
2 - 8 hours until the stripes are sufficiently dry.
• Poultry should be cooked, before starting the dehydration process. Steam or
roast the pieces until they are well done. Set the dehydrating time to 2 - 8 hours.
• Fish should be steamed or roasted. For example, place fillets into the oven and
bake for approx. 20 minutes. Set the dehydrating time to 2 - 8 hours.
OTHER TYPES OF FOOD
• Wash
herbs
, dab dry, and remove any already wilted parts. For drying, spread
the whole leaves on the food trays. Store the dried herbs in whole. Just before
usage, remove the stalks and grind or crumble the dry leaves. This is the best
way to avoid the loss of flavour.
