Klarstein 10028436, Руководство пользователя

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Vegetable Preparation Table
(Set temperature at 125 °F / 52 °C.)
Fruit Preparation Dryness Test Time
(hrs)
Artichokes Cut into 1/3 inch strips. Boil about 10 minutes. brittle
6-14
Asparagus Cut in 1-inch pieces. Tips yield better product. brittle
6-14
Beans Cut and steam blanch until translucent. brittle
8-26
Beets Blanch, cool, remove tops and roots, slice. brittle
Brussel sprout Cut sprouts from stalk. Cut in half lenghtwise. crispy
8-30
Broccoli Trim and cut. Steam tender, about 3 to 5 min. brittle
6-20
Cabbage Trim and cut into ⅛-inch strips. leathery
6-14
Carrots Steam until tender. Trim and cut. leathery
6-12
Cauliflower Steam blanch until tender. Trim and cut leathery
6-16
Celery Cut stalks into ¼-inch slices. brittle
6-14
Chives Chop. brittle
6-10
Cucumber Pare and cut into ½-inch slices. leathery
6-18
Eggplant /
Squash
Trim and slice ¼ inch to ½ inch thick. brittle
6-18
Garlic Remove skin from clove and slice. brittle
6-16
Peppers Cut into ¼-inch strips or rings. Remove seeds. leathery
6-14
Mushrooms Slice, chop, or dry whole. leathery
6-14
Onions Slice thinly or chop. brittle
6-14
Peas Shell and blanch fro 3 to 5 minutes brittle
8-14
Peppers Cuto into ¼-inch strips or rings. Remove seeds. brittle
4-14
Potatoes Slice, dice, or cut. Steam blanch 8 to 10 min. britlle
6-18
Rhubarb Remove outer skin and cut into ⅛-inch lengths. no moisture
6-38
Spinach Steam blanch until wilted, but not soggy. brittle
6-16
Tomatoes Remove skin. Cut in halves or slices. leathery
8-24
Zucchini Slice in ¼-inch pieces. brittle
6-18
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