New House Kitchen NH43-5-R, Руководство пользователя

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MODEL: NH43-5-R MODEL: NH43-5-R
FOOD ITEM PREPARATION DRYNESS TIME
Mushrooms Select mushrooms with caps curling under - these are yound and
tender. Brush off dirt or wipe with damp cloth. Depending on size,
mushrooms can be sliced, choped or whole.
Leathery to
Brittle, depending
on Size and Age.
3 - 6 Hours
Nectarines No need to peel. Cut into 3/8" slices or circles and place skin down. Pliable 6 - 14 Hours
Okra Use young and tender pods. Slice into 1/4" discs. Leathery 4 - 8 Hours
Onions and Leaks Peel off skin and cut into 1/2" slices or chop. Stir frequently during
dehydration.
Leathery 4 - 8 Hours
Orange Rind Peel in long strips. Do not peel until immediately before use. Brittle 6 - 14 Hours
Parsley Tear into small pieces. After dehydration, chop if desired. Brittle 2 - 6 Hours
Parsnips Select younger roots. Steam until tender. Cut into slices, shreds,
cubes or strips.
Leathery 4 - 8 Hours
Peaches Remove skin if desired. Cut in halves or quarters and
dehydrate with cup side up. Pit easily removable when 50% dehy-
drated.
Pliable and
Leathery
5 - 14 Hours
Pears Peel and core. Cut into slices, rings, halves, quarters or eighths. Pliable and
Leathery
5 - 14 Hours
Peas Use only tender, sweet varieties. Remove from pod. Boil for ap-
proximately 3 - 5 minutes.
Brittle 4 - 8 Hours
Peppers (Green and
Pimentos)
Cut into 1/4" strips or rings and remove seeds. May also be
chopped. Note: Dried Pimentos chopped finely make paprika.
Brittle to Leathery 4 - 8 Hours
Persimmons Use only when ripe. Remove stem. Slice into 3/8" slices or circles. Pliable 5 - 10 Hours
Pineapple (Fresh) Peel and core. Cut into slices, wedges or chunks. Pliable 5 - 10 Hours
Pineapple (Canned) Drain and pat dry. Leathery 6 - 16 Hours
Plums Leave whole or cut in halves. Pits easily removable when 50%
dehydrated.
Pliable 5 - 14 Hours
Potatoes Peeling is optional. Cut into 3/16" to 1/4" slices, dice, grate or cut
French Fry style. Boil for approximately 5 minutes and let cool.
Brittle 5 - 10 Hours
Poultry Trim fat, Slice 1/4 inch thick Leathery 5-6 Hours
Prunes Boil in water for 2 minutes. Leave whole or cut in halves and
remove pits.
Leathery 8 - 16 Hours
Pumpkin (also Squash) Cut into small pieces. Bake or steam until tender. Leathery 5 - 10 Hours
Rhubarb Use only tender stalks. Wash and cut in 1" lengths. No Visible
Moisture
4 - 10 Hours
Rutabagas Select younger roots. Steam until tender. Cut into thin slices. Leathery 4 - 8 Hours
Tomatoes Remove stems. Boil to loosen skin. Cut in halves or slices. Leathery 4 - 16 Hours
Turnips Select younger roots. Steam until tender. Cut into thin slices. Leathery 4 - 8 Hours
Zucchini Wash and remove skin if preferred. Cut into 1/4" to 1/2" thick slices. Brittle 4 - 10 Hours
Drying Charts
FOOD ITEM PREPARATION DRYNESS TIME
Apple Peel, core, and cut into slices or rings. Leave to soak in
pretreatment for 2 minutes and drain.
Pliable 4 - 10 Hours
Apricots Pretreat whole apricot without penetrating skin. Cut in halves or
quarters, and turn inside out.
Pliable 8 - 16 Hours
Artichoke Hearts Cut into 1/8" strips. Boil for 5-8 minutes in mixture of 3/4 cup of
water with 1 tbsp of lemon juice.
Brittle 4 - 8 Hours
Asparagus Cut into 1" pieces. Tips yield a better product.
Note:
Crushed stems can be ground and used as seasoning.
Brittle 4 - 8 Hours
Bananas Peel and cut into 1/8" slices. Crisp 5 - 14 Hours
Beets Cut off greens and roots. Wash thoroughly. Boil for 5 minutes and
let cool. Remove skin and slice or dice to preferred size and shape.
Brittle, Dark 4 - 8 Hours
Beef Trim fat, Slice 1/4 inch thick Leathery 5-6 Hours
Berries For strawberries, cut into 3/8" slices. For other berries, leave whole. No Visible Moisture 5 - 14 Hours
Brussel Sprouts Cut in half lengthwise. Brittle 5 - 10 Hours
Broccoli Cut to desired sizes. Steam until tender for about 3 - 5 mins Brittle 5 - 10 Hours
Cabbage Cut into 1/8" thick strips. Cut core into 1/4" strips. Use bottom shelf
of dehydrator.
Leathery 4 - 10 Hours
Carrots Select younger roots. Steam until tender. Cut into slices, shreds,
cubes or strips.
Leathery 4 - 8 Hours
Cauliflower Soak for 2 minutes in 8 cups of water with 3 tbsp salt. Steam until
tender.
Leathery 5 - 10 Hours
Celery Separate stalks and leaves. Cut stalks into 1/4" slices. Leaves will
dry first, so remove leaves when dry. Note:
Flake leaves after
dehydrating for use in soups, stews, etc.
Brittle 4 - 8 Hours
Cherries Remove stems and leave whole. Cherries can be pitted when 50%
dry.
Leathery but Sticky 6 - 16 Hours
Chives Chop to desired sizes. Brittle 4 - 8 Hours
Corn Remove husks and silky fibers. Steam cobs and leave to cool. Cut
off Kernels and evenly spread over tray. Stir corn frequently for
even dehydration.
Brittle 4 - 10 Hours
Cranberries Leave whole or chop for flakes. No Visible
Moisture
4 - 10 Hours
Cucumber Remove Skin. Cut into 1/8" slices. Leathery 4 - 10 Hours
Eggplant (also Kohlrabi) Wash and remove skin if preferred. Cut into 1/4" to 1/2" thick slices. Brittle 4 - 10 Hours
Fish Trim fat, Slice 1/4 inch thick Leathery 5-6 Hours
Garlic Separate cloves and remove skin. Slice to preferred size. Grind or
process for seasoning if desired when dehydrated.
Very Brittle 4 - 10 Hours
Grape (raisins) Wash, remove stems and leave whole. Pliable and
Leathery
6 - 16 Hours
Green Beans Cut into 1" pieces. Brittle 4 - 8 Hours
Leafy Greens (Spinach,
Kale, Chard, Mustard,
Turnip, Beet Greens)
Remove tough stems. Steam until wilted but not soggy. Use the
bottom tray of the dehydrator. Check frequently as greens can
easily be scorched.
Very Brittle 4 - 10 Hours
Drying Charts