Instruction Manual

14
3/8" thick or shred.
Blanch.
carrot cake
Cauliflower
Wash, cut as for serving.
Blanch.
6-14 hrs
55 - 70℃
Soups and stews
Celery
Trim, wash and cut
3-10 hrs
55 - 70℃
Soups, stews, powder for
1/2" slices. Blanch in
celery salt (add equal parts
solution of 1/2 t baking
soda to 1 cup water.
celery and salt)
Corn
Husk, remove silk and
6-12 hrs
55 - 70℃
Fritters, soups, stews or
blanch. Remove from cob
grind for cornmeal
Aubergines
Peel, slice 1/4" thick.
4-14 hrs
55 - 70℃
Cream sauces, casseroles,
Blanch.
dip in batter and fry
Garlic
Separate and peel cloves.
6-12 hrs
55 - 70℃
Powder for seasoning.
Mushrooms*
Clean with soft brush,
4-10 hrs
55 - 70℃
Rehydrate for soups, meat
don’t wash.
dishes, omelettes or frying.
Onions
Remove skins, tops,
6-12 hrs
55 - 70℃
Soups, stews and sauces.
and root ends.
Powder for seasoning salt.
Slice 3/8" thick.
Package immediately.
Peas
Shell, wash and blanch.
5-14 hrs
55 - 70℃
Soups, stews and mixed
vegetables.
Peppers
Remove stem & seeds.
5-12 hrs
55 - 70℃
Soups, stews, pizza, meat
Cut into 1/2" pieces.
dishes and seasoning.
Peppers (hot)
Wash, slice or cut in
3-20 hrs
55 - 70℃
Soups, stews, pizza,
half. Remove seeds if you
desire a milder pepper.
and seasoning.
Potatoes**
Use white potatoes.
6-12 hrs
55 - 70℃
Stews, soups and
Peel and slice 3/8" thick.
Blanch.
casseroles.
Rinse and dry.
Tomatoes
Wash and slice 3/8"
6-12 hrs
55 - 70℃
Soups and stews. Powder
circles or dip in
in blender and add water
boiling water to loosen
for paste or sauce.
skins, halve or quarter.
Dry in roll-up form for pizza
sauce.
Zucchini or
Wash, remove ends
5-10 hrs
55 - 70℃
Breads, chips with
Squash
and slice 3/8" thick or
dip, soups and casserole.
grate. Steam if you plan to
rehydrate
(1 week shelf life)
* Dry at 40℃ for 2 to 3 hrs, then increase temperature to 60℃ and dry for remaining time.
** Blanch for 5 minutes or until translucent. If not steamed long enough, they will turn black during drying
and storage.