NUTRICHEF PKFD08, Руководство пользователя

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2. If you want to add a hint of lemon to green beans, asparagus etc.,
just soak them in lemon juice for about 2 minutes.
PLEASE NOTE: THE RECOMMENDATIONS ABOVE ARE ONLY
GUIDE LINES, IT IS NOT NECESSARY TO FOLLOW THEM.
TABLE OF PREPARATION FOR VEGETABLES
Name Preparation Condition
after drying
Duration of
drying(hours)
Artichoke Slice (3-4mm
thickness)
fragile 8-13
Egg-plant Peel it and slice it
(6-12mm thickness)
Fragile 8-18
Broccoli Peel it and cut it.
steam
it for
about3-5min.
Fragile 8-20
Mushrooms Slice it or dry it
whole(small
mushrooms)
Hard 8-14
Green beans Cut, and boil until they
become transparent
Fragile 8-26
Vegetable
marrows
Slice (6mm thickness) Fragile 8-18
Cabbage Peel and cut into
strips(3mm thickness)
Remove the heart
Hard 8-14
Brussel sprouts Cut the stems in half Crispy 8-30
Cauliflower Boil until it becomes
soft
Hard 8-16
Potato Slice, boil for about
8-10min
Crispy 8-30
Onion Thinly slice Crispy 8-14
Carrot Boil until it becomes
soft. Shred or slice.
Crispy 8-14
Cucumber Peel and slice (12mm
thickness)
Hard 8-18
Sweet pepper Cut it into strips slice
(6mm
thickness).Remove
the heart
crispy 8-14