Trebs Comfortcook 99295 Mode D'emploi page 23

3.9 Table of preparing vegetables for drying
Name
Artichoke
Egg-plant
Broccoli
Mushrooms
Green beans
Vegetable marrows
Cabbage
Brussels sprouts
Cauliflower
Potato
Onion
Carrot
Cucumber
Sweet pepper
Piquant pepper
Parsley
Tomato
Rhubarb
Beetroot
Celery
Preparing
Cut it to stripes(3-4mm
thickness)
Peel it and slice it into
pieces (6-12mm thickness)
Peel it and cut it. Steam it
for about 3-5min.
Slice it or dry it in whole
(small mushrooms)
Cut it and boil till become
transparent
Slice it into pieces (6mm
thickness)
Peel it and cut into stripes
(3mm thickness) Take out
the heart
Cut the stems into 2
pieces
Boil till becomes soft
Slice it, boil for about 8-
10min
Slice it into thin round
pieces
Boil till becomes soft.
shred it or slice into round
pieces
Peel it and slice into round
pieces (12mm thickness)
Cut it to stripes or to
round pieces (6mm
thickness).Take out the
heart
No need to cut it
Put the leafs into sections
Peel it. Cut it into pieces
or into round pieces
Peel it and slice it into
pieces (3mm thickness)
Boil it, let it cool down, cut
off the roots and the tops.
Slice it to round pieces
Slice it into pieces (6mm
thickness)
Condition after Duration of
drying drying(hours)
fragile 5-13
Fragile 6-18
Fragile 6-20
Hard 6-14
Fragile 8-26
Fragile 6-18
Hard 6-14
Crispy 8-30
Hard 6-16
Crispy 8-30
Crispy 8-14
Crispy 8-14
Hard 6-18
crispy 4-14
Hard 8-14
Crispy 2-10
Hard 8-24
Loss of 8-38
humidity in a
vegetable
Crispy 8-26
Crispy 6-14
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