Guzzanti GZ-506, Инструкция по эксплуатации

Страница: 58 / 60

TABLE OF PREPARING THE FRUITS FOR DRYING
Name Preparing Condition after
drying
Duration of 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 about
3-5min.
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