ARENDO 20201014SZ012, Руководство пользователя

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27
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Vegetable Table (Recommended temperature: 50-55°C)
Temperature and time indicated may vary
Vegetables
Preparation Standard
drying
Time
(Approxi-
mate)
Artichoke
Cut into pieces and pre-cooked
for about 10 minutes
Fragile 6-14 hours
Asparagus Cut into strips Fragile 6-14 hours
Beans
Whole beans, cook previously
until soft
Fragile 8-26 hours
Cauliflower Sliced and steamed for 3-5 min
-
utes
Fragile 6-20 hours
Carrot
Peel, 8mm thick pieces can be eaten
immediately
6-12 hours
Cauliflower Sliced Chewy 6-16 hours
Celery Cut into 1/4 inch Fragile 6-14 hours
Leeks Blanch, cut into 5-6 cm pieces Fragile 6-10 hours
Cucumber Peeled, cut into 1/2 inch Chewy 6-18 hours
Aubergine
Cut to 1/4 inch and 1/3 inch
thickness
Fragile 6-18 hours
Garlic Peeled and sliced Fragile 6-16 hours
Pepper Whole Fragile 8-14 hours
Mushroom
Sliced or whole, clean well before -
hand
Chewy 6-14 hours
Onion Cut Fragile 8-14 hours
Peas Steam for 3-5 minutes Fragile 8-14 hours
Bell pepper Cut into strips,
approx 7-8 mm thick
Fragile 4-14 hours
Potatoes
steam for 8-10 minutes, sliced Fragile 6-18 hours
Rhubarb Peeled, sliced Dry 8-38 hours
Spinach Steam till the spinach is moist Fragile 6-16 hours
Tomato
Peeled, halved or cut into slices
5-6 mm thick
Chewy 8-24 hours
Pumpkin Cut Fragile 6-18 hours