Dehydrating Chart For Vegetables At 125°F (55°C) - Hamilton Beach 32100 Use And Care Manual

Dehydrating Chart for Vegetables at 125°F (55°C)
*B = Blanching (See "How to Blanch" on page 8)
Vegetable
Bell Peppers
Broccoli
Carrots
Cauliflower
Celery
Grape Tomatoes
Green Beans
Mushrooms
Onions
Squash, Yellow or Zucchini
Tomatoes
**Times may vary depending on the water content of your vegetables.
How to Prepare
Sliced 1/4 inch (0.6 cm) thick
Small florets
Sliced diagonally 1/4 inch (0.6 cm) thick
Small florets
Sliced diagonally 1/4 inch (0.6 cm) thick
Halved
Sliced 1/4 inch (0.6 cm) thick
Sliced 1/4 inch (0.6 cm) thick
Sliced 1/4 inch (0.6 cm) thick
Sliced 1/4 inch (0.6 cm) thick
Sliced 1/4 inch (0.6 cm) thick
Pretreatment/Time
–
*B/2 minutes
*B/2 minutes
*B/2 minutes
–
–
*B/2 minutes
–
–
–
–
Dehydrating Time**
9 to 13 hours
9 to 13 hours
11 to 15 hours
8 to 12 hours
5 to 9 hours
13 to 17 hours
12 to 16 hours
8 to 12 hours
14 to 18 hours
7 to 11 hours
10 to 13 hours
11