R.G.V. DIGITAL DRIED, Инструкция по эксплуатации

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37
FOOD DEH
Y
DR
A
T
OR
EN
The values listed below are just indicative.
Food Preparation Indicative
quantity
Drying
time
(in hours)
Indicative
temperature
VEGETABLES
Vegetables for
soup
Cut them into thin
slices (carrots ,celery,
leek, kohlrabi,
cabbage), blanche.
300 g 6÷7 50÷55°C
Zucchini Do not peel, cut into
slices (~ 8 mm).
400 g 8 50÷55°C
Beans Boil whole beans
(until tender).
400 g 6÷7 50÷55°C
Peas Shell, blanche
briefly.
400 g 10 50÷55°C
Cucumber Do not peel; cut into
slices (~ 1 cm).
400 g 8 50÷55°C
Carrots Peel and cut into
slices (~ 8 mm).
400 g 7 50÷55°C
Leeks Halve downwards,
cut into 6-8 cm long
segments, blanche.
500 g 8 50÷55°C
Chillies/
green pepper
Cut in strips
(~ 8 mm).
400 g 9 50÷55°C
Celery Remove outer parts,
cut into slices
(~8 mm) and
blanche.
400 g 7 50÷55°C
Tomatoes Cut into slices
(~ 6 mm) or halve.
400 g 10 50÷55°C
Place cut face
upwards.
300 g 8÷9 50÷55°C
Mushrooms Clean thoroughly
(leave smaller
mushrooms whole,
cut bigger ones into
strips).
- 3÷4 70°C
Basil, Savoury,
Dill, Tarragon,
Parsley, Rosemary,
Sage, Chives
Dry whole or cut
(rinse first, place on
absorbents surface
and let dry).
- 1.5÷2.5 35÷52°C
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