Salton DH1273, Инструкция пользователя

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VEGETABLE PREPARATION DRYNESS TEST TIME
(Hrs)
Artichokes Cut hearts into 3 mm (1/8") strips. Brittle 4 – 12
Boil 5 – 8 minutes in a mixture
of 15 ml (1 tbsp.) lemon juice
and 250 ml (1 cup) water.
Asparagus Cut into 25 mm (1") pieces. Brittle 4 – 10
Beans, wax Cut into 25 mm (1") pieces. Steam Brittle 4 – 15
and green blanch until translucent. Stir beans
on tray once half dried to ensure
more even drying.
Beets Steam, remove tops, skin and roots. Brittle/dark red 4 – 12
Slice or dice into 6 mm (1/4") pieces.
Broccoli Separate into florets. Steam until Brittle 4 – 15
tender, 3 – 5 minutes.
Brussel Cut sprouts from stocks. Cut in half Brittle 4 – 16
Sprouts lengthwise. Steam until tender.
Cabbage Trim, then cut into 3 mm (1/8") Leathery 4 – 10
thick strips.
Carrots Slice or dice into 6 mm (1/4”) pieces. Leathery 4 – 15
Steam until tender.
Cauliflower Separate into florets. Dip into mixture Leathery 4 – 15
of 2 litres/quarts water and 45 ml
(3 tbsp.) salt for 2 minutes. Steam
until tender.
Celery Separate leaves and stalks. Brittle 4 – 12
Cut stalks into 6 mm (1/4")
slices. Place both on tray
to dry. Remove leaves first
they dry faster.
Chives Chop and spread on tray. Brittle 4 – 6
Corn Remove husks and silks. Steam Brittle 4 – 16
on cob until tender. Cut from cob
and spread on tray. Use cheese
cloth to prevent kernels from
falling through tray. To ensure
even drying, stir several times.
Cucumbers Pare and cut into 3 mm (1/8") slices. Leathery 4 – 15
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Booklet DH1273_EN_Salton Booklet 10/27/11 5:11 PM Page 9