|
|
Tips for Ready-Made Foods >
|
|
Alternate all foods when dehydrating. Non-stick cooking spray will help avoid sticking. When dehydrating, keep the dome open slightly to let moisture escape. Do not let the dome stay on when the oven is off, this will cause moisture build up.
|
|
1. Dehydrating Beef
|
|
Have beef cut about 1/4-inch thick. Ask your butcher to have them slice the beef for dehydrating. If you cut on your own, have beef partially frozen. Dehydrate on power level 4 about 3 hours.
|
|
|
2. Dehydrating Herbs
|
|
Wash and dry. Leave stems to place on the racks. To prevent herbs from moving off of the rack, place the 2-inch rack on top of the herbs. Dehydrate on power level 2 about 2 hours.
|
|
|
|
3. Dehydrating Fruits
|
|
Wash and pat dry all fruits before dehydrating. Rub lemon over apples to prevent browning. Cut about 1/4-inch thick.
|
Bananas: Dehydrate on power level 3 about 4 hours.
Pineapple: Dehydrate on power level 2 about 8 hours.
Apples: Dehydrate on power level 3 about 4 hours.
Apricots: Dehydrate on power level 3 about 5 hours.
Strawberries: Cut in half. Dehydrate on power level 3 about 3 hours.
|
|
|
|
4. Dehydrating Vegetables
|
|
Wash and pat dry and peel if necessary.
|
Asparagus: Dehydrate on power level 2 about 4-1/2 hours.
Green Beans: Dehydrate on power level 2 about 5-1/2 hours.
Mushrooms: Dehydrate on power level 2 about 5-1/2 hours.
Summer Squash: Cut in 1/4-inch slices. Dehydrate on power level 2 about 5 hours.
Tomatoes: Cut in half, remove seeds. Dehydrate on power level 2 about 8 hours.
Sweet Peppers: Cut in 1/2-inch strips. Dehydrate on power level 2 about 7 hours.
|
|
