Nesco Food Dehydrator User Manual

Average 

Food

Preparation Drying 

Time

Uses

Artichoke

Cut hearts into 1/8" strips,            6-12 hrs.

Marinade or dip in batter  

Globe

blanch

and fry 

Asparagus

Wash and cut into 1" 

3-10 hrs.

Rehydrate, serve in 

pieces. Blanch

cream  sauce

Beans

Remove ends, cut into

6-12 hrs.

Stews, soups and casseroles

Green/Wax

1" pieces. Blanch

Beets

Steam until tender. Cool and

3-10 hrs.

Soups and stews

peel. Cut into 1/2" pieces 

Broccoli

Wash, cut as for serving. 

4-10 hrs.

Soups, quiche or souffles,

Blanch

cream or cheese sauce

Carrots

Peel, cut ends, slice in

6-12 hrs.

Salads, soups, stews and

3/8" thick or shred. Blanch

carrot cake

Cauliflower  Wash, cut as for serving. 

6-14 hrs.

Soups and stews 

Blanch

Celery

Trim, wash and cut 1/2" slices.  

3-10 hrs.

Soups, stews, powder for celery 

Blanch in solution of 1/2 t. 

salt 

(add equal parts celery and salt)

baking soda to 1 cup water

Corn

Husk, remove silk and 

6-12 hrs.

Fritters, soups, stews or grind 

blanch. Remove from cob

for cornmeal

Eggplant 

Peel, slice 1/4" thick  

4-14 hrs.

Cream sauces, casseroles, 

and blanch

dip in batter and fry

Garlic

Separate and peel cloves

6-12 hrs.

Powder for seasoning

Vegetables will also vary in their drying times. Blanching decreases drying times,
but not all vegetables are blanched. Again, the average drying times below are 
general and depend on different variables which are listed in Drying Time page 10.
For more accurate times, keep records of your own specific experience and record
them in the space provided under each general time guideline.
1. Spread vegetables in single layers unless otherwise noted.
2. Usual drying temperature is 130° F to 145°F (55°to 63°C)