46
EN
Sort
Preparation method
Spec.
pretreatment
Dryness test, surface
Drying time
in hrs.
Peaches
well ripened
yes
fl exible, leathery
5–24
Citrus fruit
slice or separate, the peel in
strips for fl avour
–
fl exible
6–36
Rhubarb
use only fragile stems, after
washing cut into 3 cm chunks
yes
not dewy
4–16
Vegetables
Sort
Preparation method
Blanching in min.
Dryness test, surface
Drying time
in hrs.
Artichokes
clean, cut in half
2–4
brittle
4–12
Asparagus
peel, whole or cut into 2 cm
pieces
2–3
brittle
8–36
Beans (green)
cut off ends, slice crosswise
3–4
brittle
4–14
Broccoli
divide into pieces, soak ½ hour
in salt water
3–4 s tablespoons
of vinegar
brittle
5–15
Caulifl ower
divide into pieces, soak ½ hour
in salt water
3–4 s tablespoons
of vinegar
leathery
5–15
Savoy cabbage,
cabbage
clean and slice into strips
2–3 in steam
leathery
4–12
Carrots
slice diagonally or across
2–3
leathery
4–12
Celery root
round slices
2–3
brittle
4–12
Cucumbers
round slices 1 cm thick
–
leathery
4–14
Onion, leeks
round slices
–
leathery
4–10
Herbs
remove stem, do not squash
–
brittle
2–5
Fungi
slice in half, or round slices
–
brittle
4–6
All times listed in the table are only recommendations, they may be very diff erent depending on the
properties of the product.
ADVICE AND TIPS
Fruit can be consumed in dried state. However, it is suitable as an ingredient for many recipes as well. If you
want to use the dried fruit in the same way as fresh fruit, you have to soften it, that is, you have to return the
moisture that was removed by drying. Soak the required amount of fruit in about the same amount of water
(e.g. one cup of fruit in one cup of water – less water is better) and let it soak for about 4 hours (shorter time
is better here as well). Then you can use the fruit in the same way like fresh in recipes. Early plums are low in
sugar and therefore not suitable for drying.
We recommend that you soak vegetables before cooking. E.g. 1 cup of dried vegetables and 1 cup of water.
Do not use more water than necessary to prepare meal. Do not let the softened vegetables stand too long
before further use. The time of cooking of the vegetables is the same as with frozen vegetables. It is not
necessary to soften vegetables before cooking soup. It is possible to reduce the dried vegetables for soups,
sauces and salads to required size using kitchen appliances. It is best to use ground dried vegetables to
prepare cream soups, sauces and baby food. Do not store more ground vegetables than you can use within
1 month, because the vegetables lose durability with longer storage.
Of course, you can mix and use the softened vegetables and fresh vegetables. Peppers may be ground or
pulverized and stored in airtight jars for future use.
We soak the fungi (like vegetables) and use them like fresh ones. You can grind the fungi to use in soups and
sauces.
The herbs do not need more treatment, except for crushing or grinding or the removal of hard parts.
