Lakeland 31793, Instruction Booklet, Page: 13 / 36

13
VEGETABLES
VEGETABLE PREPARATION TEMP
°C
APPROX.
DRYING
TIME
(HOURS)
DRYNESS
TEST
Artichoke Cut into thin strips 5mm and blanch for 5-8
minutes in water with a little lemon juice
58 5-13 Brittle
Asparagus Blanch and cut into 2cm slices 58 6-14 Brittle
Aubergine Cut into 1cm slices and blanch 58 6-18 Brittle
Beans Remove ends, slice and blanch 58 8-26 Brittle
Beetroot Steam until tender, cool, peel and slice 58 8-26 Brittle
Broccoli Trim and cut into florets and steam until
tender
58 6-20 Brittle
Brussel Sprouts Trim, chop in half and blanch until
tender
58 8-30 Brittle
Cabbage Trim and cut leaves into 5mm strips 48 6-14 Leathery
Carrots Peel, cut into 1cm slices. Blanch 58 6-18 Leathery
Cauliflower Trim and cut into florets. Put in 1 litre of
lightly salted water and boil until tender
58 6-18 Leathery
Celery Trim, chop into 5mm pieces 48 6-14 Brittle
Chilli Wash, slice in half or keep whole 58 8-14 Brittle
Courgette Wash, remove ends and slice 5mm thick
or grate. Steam if you plan to rehydrate
58 5-10 Pliable
Cucumber Slice into 1cm pieces 58 6-18 Leathery
Garlic Peel clove and slice thinly 58 6-16 Brittle
Mushrooms Clean with a soft brush, slice, quarter or
leave whole
58 2-3 Leathery
Onions Chop or slice thinly 58 8-14 Brittle
Peas Shell, wash and blanch 58 5-14 Brittle
Peppers Remove stem and seeds then cut into
5mm strips or rings
58 4-14 Brittle
Potatoes Slice or dice then steam or blanch for
8-10 minutes
58 6-30 Brittle
Pumpkin Core and cut into 5mm slices 58 6-18 Brittle
Spinach Blanch then dry on kitchen towel 48 6-16 Brittle
Squash Wash, remove ends and slice 5mm thick
or grate
58 5-10 Pliable
Tomato Boil, peel skin and segment 58 8-24 Leathery