Installation Manual

7
Cheat Sheet (cont.)
Vegetables
Type Preparation Texture Dry Time (hours)
Asparagus Vegetable Cut into 2-inch-long pieces Brittle 6-14
Brussels Sprouts Vegetable Cut sprouts from stalk, then
in half
Crisp 8-30
Broccoli Vegetable Trim, cut, and steam till
tender (3-5 minutes)
Brittle 6-20
Cabbage Vegetable Core, trim, and cut into
⁄-inch strips
Leathery 6-14
Cauliflower Vegetable Trim, cut, and steam until
tender (3-5 minutes)
Leathery 6-16
Celery Vegetable Cut stalks into ¼-inch slices Brittle 6-14
Cucumber Vegetable Cut into ½-inch-thick slices Leathery 6-18
Eggplant Vegetable Trim and cut into ¼-inch to
½-inch-thick slices
Brittle 6-18
Garlic Vegetable Remove skin from clove and
trim root end
Brittle 6-16
Green Beans Vegetable Trim ends and steam blanch Brittle 8-26
Mushrooms Vegetable Slice, chop, or leave whole Leathery 6-14
Onions Vegetable Slice thinly or chop Brittle 8-14
Peas Vegetable Blanch for 3-5 minutes Brittle 8-14
Peppers Vegetable Remove seeds and cut into
¼-inch-thick strips or rings
Brittle 6-14
Rhubarb Vegetable Remove outer skin and cut
into ⁄-inch-thick pieces
Brittle 8-38
Spinach Vegetable Steam blanch until wilted Brittle 6-16
Tomatoes Vegetable Remove skin and slice Leathery 8-24
Zucchini Vegetable Slice into ⁄-inch-thick pieces Crisp 8-18
Beets Root
Vegetable
Blanch, cool, remove tops and
roots, slice
Brittle 8-26
Carrots Root
Vegetable
Trim, cut, and steam until
tender (3-5 minutes)
Leathery 6-12
Potatoes Root
Vegetable
Slice, dice or cut. Steam or
blanch for 8-10 minutes
Brittle 10-14