Hamilton Beach 32100 Use and Care Manual - Page 11

Dehydrating Chart for Vegetables at 125°F 55°C

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Dehydrating Chart for Vegetables at 125°F (55°C) *B = Blanching (See "How to Blanch" on page 8) Vegetable How to Prepare Bell Peppers Sliced 1/4 inch (0.6 cm) thick Broccoli Small florets Carrots Sliced diagonally 1/4 inch (0.6 cm) thick Cauliflower Small florets Celery Sliced diagonally 1/4 inch (0.6 cm) thick Grape Tomatoes Halved Green Beans Sliced 1/4 inch (0.6 cm) thick Mushrooms Sliced 1/4 inch (0.6 cm) thick Onions Sliced 1/4 inch (0.6 cm) thick Squash, Yellow or Zucchini Sliced 1/4 inch (0.6 cm) thick Tomatoes Sliced 1/4 inch (0.6 cm) thick **Times may vary depending on the water content of your vegetables. 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 840252501 ENv01.indd 11 11 3/13/15 2:49 PM

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11
Dehydrating Chart for Vegetables at 125°F (55°C)
*B = Blanching (See “How to Blanch” on page 8)
Vegetable
How to Prepare
Pretreatment/Time
Dehydrating Time**
Bell Peppers
Sliced 1/4 inch (0.6 cm) thick
–
9 to 13 hours
Broccoli
Small florets
*B/2 minutes
9 to 13 hours
Carrots
Sliced diagonally 1/4 inch (0.6 cm) thick
*B/2 minutes
11 to 15 hours
Cauliflower
Small florets
*B/2 minutes
8 to 12 hours
Celery
Sliced diagonally 1/4 inch (0.6 cm) thick
–
5 to 9 hours
Grape Tomatoes
Halved
–
13 to 17 hours
Green Beans
Sliced 1/4 inch (0.6 cm) thick
*B/2 minutes
12 to 16 hours
Mushrooms
Sliced 1/4 inch (0.6 cm) thick
–
8 to 12 hours
Onions
Sliced 1/4 inch (0.6 cm) thick
–
14 to 18 hours
Squash, Yellow or Zucchini
Sliced 1/4 inch (0.6 cm) thick
–
7 to 11 hours
Tomatoes
Sliced 1/4 inch (0.6 cm) thick
–
10 to 13 hours
**Times may vary depending on the water content of your vegetables.
840252501 ENv01.indd 11
840252501 ENv01.indd
11
3/13/15 2:49 PM
3/13/15
2:49 PM