ElectrIQ EDFD06 User Manual page 14

TOMATO SLICES use for colour and crunch when crumbled over a tossed salad. They rehydrate well in soups, stews and
casseroles. Tomato leathers can be powdered and used as instant soup, sauces and paste.
Add different amounts of water to your powder mixture to make:
Tomato paste = 1 tsp. powder, 1 tsp. water
Tomato sauce = 1 tsp. powder, 3 tsp. water
Tomato soup = 1 tsp. powder, 1 tsp water, 2 tsp. cream
Tomato juice = 1 tsp. powder, 1/2 c. water
Adjust amount of water to taste for soup and juice.
Vegetable Drying Guidelines
Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables are to be blanched.
Again, the average drying times in the following table are general and depend on different variables. For more accurate
times, keep records of your own specific experiences.
Food
Artichoke
Asparagus
Beans
Green/Wax
Beets
Broccoli
Carrots
Cauliflower
Celery
Corn
Preparation
Cut hearts into 1/8" strips
Blanch.
Wash and cut into 1"
pieces. Blanch.
Remove ends, cut into
1" pieces. Blanch.
Steam until tender.
Cool and peel.
Cut into 1/2" pieces
Wash, cut as for serving.
Blanch.
.
Peel, cut ends, slice in
3/8" thick or shred.
Blanch.
Wash, cut as for serving.
Blanch.
Trim, wash and cut
1/2" slices. Blanch in
solution of 1/2 t baking
soda to 1 cup water.
Husk, remove silk and
blanch. Remove from cob
Average Drying
Drying Time Temp.
6-12 hrs 55 - 70℃
3-10 hrs 55 - 70℃
6-12 hrs 55 - 70℃
55 - 70℃
3-10 hrs
4-10 hrs 55 - 70℃
6-12 hrs 55 - 70℃
6-14 hrs 55 - 70℃
3-10 hrs 55 - 70℃
6-12 hrs 55 - 70℃
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Uses
Marinate or dip in batter
and fry
Rehydrate, serve in
cream sauce
Stews, soups and
Casseroles
Soups and stews
Soups, quiche or soufflés,
cream or cheese sauce
Salads, soups, stews and
carrot cake
Soups and stews
Soups, stews, powder for
celery salt (add equal parts
celery and salt)
Fritters, soups, stews or
grind for cornmeal