Klarstein 10030501 Mode D'emploi page 11

Recommended Drying Temperatures
Herbs 40 °C
Greens 45-50 °C
Bread 40-50 °C
Yoghurt 45-°C
Vegetables 50-55 °C
Fruits 50-60 °C
Meat, Fish 65-70 °C
Vegetable Preparation
Food
Artichokes
Asparagus
Beans
Beets
Brussel Sprout
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Chives
Cucumber
Eggplant/Squash
Garlic
Hot Peppers
Mushrooms
Onions
Peas
peppers
Potatoes
Rhubarb
Spinach
Tomatoes
Zucchini
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Preparation Tables
Peraparation
Cut into 1/2 inch strips. Boil about 10 minutes
Cut into 1-inch pieces. Tips yield better product
Cut and steam blanch until translucent
Blanch, cool, remove tops and roots. Slice
Cut sprouts from stalk. Cut in half lengthwise
Trim and cut. Steam tender, about 3 to 5 min.
Trim and cut into 1/2 inch strips. Cut core into 1/4
inch strips
Steam until tender. Shred or cut into slices
Steam blanch until tender. Trim and cut
Cut stalks into 1/4 inch slices
Chop
Pare and cut into 1/2 inch slices
Trim and slice 1/4 inch to 1/2 inch thick
Remove skin from clove and slice
Dry whole
Slice, chop, or dry whole
Slice thinly or chop
Shell and blanch for 3 to 5 minutes
Cut into 1/4 inch strips or rings. Remove seeds
Slice, dice or cut. Steam blanch 8 to 10 min.
Remove outer skin and cut into 1/2 inch lengths
Steam blanch until wilted, but not soggy. Kale, etc
Remove skin. Cut in halves or slices
Slice into 1/4 inch pieces
Dryness Test Time in hours
brittle 6 to 14
brittle 6 to 14
brittle 8 to 26
brittle 8 to 26
crispy 8 to 30
brittle 6 to 20
leathery 6 to 14
leathery 6 to 12
leathery 6 to 16
brittle 6 to 14
brittle 6 to 10
leathery 6 to 18
brittle 6 to 18
brittle 6 to 16
leathery 6 to 14
leathery 6 to 14
brittle 8 to 14
brittle 8 to 14
brittle 4 to 14
brittle 6 to 18
No moisture 6 to 38
brittle 6 to 16
leathery 8 to 24
brittle 6 to 18