36 |
GB
variety
water content
(%)
preparation and remarks
blanching time
(in min.)
dehydrating
dial setting
approx. dehydrating
time in hours
asparagus
92
peel; leave uncut or cut in 20-mm (½ -inch) slices
2 - 3
2
4 - 8
artichokes
87
clean; cut hearts in half
2 - 4
2
4 - 5
cauliflower
89
tablespoon-size pieces; soak ½ hour
in salt solution with 1 tbsp. vinegar
3 - 4
2
5 - 7
beans, green
90
remove ends and strings; cut diagonally
3 - 4
2
5 - 6
broccoli
89
preparation same as cauliflower
3 - 4
2
3 - 5
cabbage
92
clean and slice; (with steam)
2 - 3
2
3 - 5
carrots
88
cut squarely or diagonally
2
2
4 - 5
celery roots
94
slice in rings
2
2
6
cucumbers
95
cut in 10-mm (¼-inch) thick rings
-
2
6 - 8
onions
89
slice in rings
-
2
3
paprika / red pepper
93
cut in strips
-
2
4 - 6
parsley
85
remove stems
-
2 (1)
2 -3
rhubarb
95
peel; dip in lemon juice; cut in 20-mm (1-inch)
pieces
-
2
3 - 5
spinach
91
blanch over steam until it withers slightly
1
2
2
squash / zucchini
92
peel; remove seeds;
cut in 8-mm (¼-inch) slices or strips
-
2
4 - 5
tomatoes
94
dip in boiling water for 30 – 45 seconds;
peel and slice in quarters
-
2
8 - 10
stern turnips
85
cut in cubes or slices
3 - 5
2
3 - 5
herbs
-
remove stems, do not chop
-
1!
2 - 3
mushrooms
-
slice in half, large rings
-
1!
4 - 6
Preparation
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