7
Pear
Peel it and slice
Soft
8-30
Fig
Slice it
Hard
6-26
Cranberry
No need to cut
Soft
6-26
Peach
Cut into 2 pieces and take out the
pit when the fruit is half-dried
Soft
10-34
Date-fruit
Take out the pit and slice
Hard
6-26
Apple
Peel it, take out the heart, slice it
into round pieces or segments
Soft
4-6
NOTICE: Time and ways of preliminary processing of the fruits which are
described 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. Then pour out the water and put
vegetables 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 VEGETABLES FOR DRYING
Name
Preparing
Condition
after
drying
Duration
of drying
(hours)
Artichoke
Cut it to stripes (3-4 mm thickness)
Fragile
5-13
Egg-plant
Peel it and slice it into pieces (6-12
mm thickness)
Fragile
6-18
Broccoli
Peel it and cut it. Steam it for about
3-5 min.
Fragile
6-20
Mushrooms
Slice it or dry it whole (small
mushrooms)
Hard
6-14
Green beans
Cut it and boil till become
transparent
Fragile
8-26
Vegetable
Slice it into pieces (6 mm thickness)
Fragile
6-18