Geepas GFD63013UK, User Manual

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TABLE OF PREPARING THE FRUITS FOR DRYING
Name Preparing
Condition
after drying
Artichoke Cut it to stripes(3-4mm thickness) fragile 5-13
Egg-plant
Peel it and slice it into pieces(6-12mm
thickness)
Fragile 6-18
Broccoli Peel it and cut it. steam it for about3-5min. Fragile 6-20
Mushrooms Slice it for dry it whole(small mushrooms) Hard 6-14
Green beans Cut it and boil till become transparent Fragile 8-26
Vegetable
marrows
Slice it into pieces(6mm thickness) Fragile 6-18
Cabbage
Peel it and cut into stripes(3mm
thickness)Take out the heart
Hard 6-14
Brussels
sprouts
Cut the stems into 2 pieces Crispy 8-30
Cauliflower Boil till becomes soft Hard 6-16
Potato Slice it, boil for about 8-10min Crispy 8-30
Onion Slice it into thin round pieces Crispy 8-14
Carrot
Boil till becomes soft. shred it or slice into
round pieces
Crispy 8-14
Cucumber
Peel it and slice into round pieces(12mm
thickness)
Hard 6-18
Sweet pepper
Cut it to stripes or to round pieces(6mm
thickness).Take out the heart
crispy 4-14
Piquant pepper No need to cut it Hard 8-14
parsley Put the leafs into sections Crispy 2-10
Tomato
Peel it. Cut it into pieces or into round
pieces
Hard 8-24
Rhubarb
Peel it and slice it into pieces(3mm
thickness)
Loss of
humidity in
a vegetable
8-38
Beetroot
Boil it, let it cool down, cut off the roots
and the tops. Slice it to round pieces
Crispy 8-26
Celery Slice it into pieces(6mm thickness) Crispy 6-14
Spring onion Shred it Crispy 6-10
Asparagus Slice it into pieces(2.5mm thickness) Crispy 6-14
Garlic Peel it and slice into round pieces Crispy 6-16
Spinach Boil till it becomes fade Crispy 6-16
Champignons
Choose the mushrooms with hats which
bend inside. cut into pieces or dry whole
Hard and
crispy
3-10
NOTICE: Time and ways of preliminary processing of the vegetables which are
described in the table only fact-finding. Personal preferences of customers can differ
of the described in the table.
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