in the table only fact-finding. Personal preferences of customers can differ of the
described in the table.
PRELIMINARY PREPARING OF THE VEGETABLES
1.
It is recommended to boil green beans, cauliflower, broccoli, asparagus
and potato, because those vegetables often are preparing for first and
second dishes, it saves its natural color.
How to boil: put the preliminary prepared vegetables into a saucepan
with boiling water for about 3-5 minutes. Than pour out the water and put
vegetable into the appliance.
2.
If you want to add a smack of lemon to green beans, asparagus etc., just
put it into a lemon juice for about 2 minutes.
NOTICE: THE RECOMMENDATIONS ABOVE ARE ONLY
FACT-FINDING AND IT IS NOT NECESSARY TO FOLLOW THEM.
TABLE OF PREPARING THE FRUITS FOR DRYING
Name
Preparing
Condition
after drying
Artichoke
Cut it to stripes(3-4mm
thickness)
fragile
8-13
Egg-plant
Peel it and slice it into
pieces(6-12mm
thickness)
Fragile
8-18
Broccoli
Peel it and cut it. steam
it for about3-5min.
Fragile
8-20
Mushrooms
Slice it for dry it
whole(small
mushrooms)
Hard
8-14
Green beans
Cut it and boil till
become transparent
Fragile
10-26
Vegetable marrows
Slice it into pieces(6mm
thickness)
Fragile
8-18
Cabbage
Peel it and cut into
stripes(3mm
thickness)Take out the
heart
Hard
8-14
Brussels sprouts
Cut the stems into 2
pieces
Crispy
10-30
Cauliflower
Boil till becomes soft
Hard
8-16
