Gallet Saint Tropez, Instruction Manual

Page: 40 / 60

Table
Please consider the following tips for processing as examples and inspiration. They are not
intended to provide instructions, but to show the possibilities of various food processing.
The times provided in the tables are approximate only, they range in hours and they can be
very varied according to the properties of the food being dried.
Food
Water content
%
Preparation
Blanching
(min.)
Time of
dehydrating
(hours)
artychokes 87
clean, cut to
halves
5 - 10 12 - 18
beans (green) 90
cut off both ends,
cut crosswise
3 - 4 20 - 23
peas 88 2 - 3 8 - 10
cucumber 95 cut to slices - 10 - 12
kale/cabbage 92
clean, cut to
slices
2 - 3 12 - 18
parsnip/carrot,
beet
88
cut askew 2 - 3 8 - 10
cut to slices - 13 - 16
bell pepper/
chillies
93 cut to strips - 6 - 15
celery 94 cut to slices 2 12 - 18
onion/leek 89 cut to slices - 6 - 15
garlic 88
separate to
cloves, peel and
cut to slices
- 15 - 18
asparagus - cut to slices - 36 - 38
parsley 85 remove stems - 4 - 15
tomatoes 94
first heat up,
then peel and
quarter
30 - 45 sec 9 - 36
pumpkins 92 peel, cut to slices - 7 - 22
mushrooms -
cut to slices/
halves
- 12 - 16
herbs -
remove stems,
do not pound
- 4 - 6
EN - 41 EN - 40