Advice And Tips - ECG SO 375 Bedienungsanleitung

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Peaches
Citrus fruit
Rhubarb
Vegetables
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Artichokes
Asparagus
Beans (green)
Broccoli
Caulifl ower
Savoy cabbage,
cabbage
Carrots
Celery root
Cucumbers
Onion, leeks
Herbs
Fungi
All times listed in the table are only recommendations, they may be very diff erent depending on the
properties of the product.

ADVICE AND TIPS

Fruit can be consumed in dried state. However, it is suitable as an ingredient for many recipes as well. If you
want to use the dried fruit in the same way as fresh fruit, you have to soften it, that is, you have to return the
moisture that was removed by drying. Soak the required amount of fruit in about the same amount of water
(e.g. one cup of fruit in one cup of water – less water is better) and let it soak for about 4 hours (shorter time
is better here as well). Then you can use the fruit in the same way like fresh in recipes. Early plums are low in
sugar and therefore not suitable for drying.
We recommend that you soak vegetables before cooking. E.g. 1 cup of dried vegetables and 1 cup of water.
Do not use more water than necessary to prepare meal. Do not let the softened vegetables stand too long
before further use. The time of cooking of the vegetables is the same as with frozen vegetables. It is not
necessary to soften vegetables before cooking soup. It is possible to reduce the dried vegetables for soups,
sauces and salads to required size using kitchen appliances. It is best to use ground dried vegetables to
prepare cream soups, sauces and baby food. Do not store more ground vegetables than you can use within
1 month, because the vegetables lose durability with longer storage.
EN
Of course, you can mix and use the softened vegetables and fresh vegetables. Peppers may be ground or
pulverized and stored in airtight jars for future use.
We soak the fungi (like vegetables) and use them like fresh ones. You can grind the fungi to use in soups and
sauces.
The herbs do not need more treatment, except for crushing or grinding or the removal of hard parts.
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Preparation method
well ripened
slice or separate, the peel in
strips for fl avour
use only fragile stems, after
washing cut into 3 cm chunks
Preparation method
clean, cut in half
peel, whole or cut into 2 cm
pieces
cut off ends, slice crosswise
divide into pieces, soak ½ hour
in salt water
divide into pieces, soak ½ hour
in salt water
clean and slice into strips
slice diagonally or across
round slices
round slices 1 cm thick
round slices
remove stem, do not squash
slice in half, or round slices
Spec.
Dryness test, surface
pretreatment
yes fl exible, leathery
–
yes
Blanching in min. Dryness test, surface
2–4
2–3
3–4
3–4 s tablespoons
of vinegar
3–4 s tablespoons
of vinegar
2–3 in steam
2–3
2–3
–
–
–
–
Drying time
in hrs.
5–24
fl exible 6–36
not dewy 4–16
Drying time
in hrs.
brittle 4–12
brittle 8–36
brittle 4–14
brittle 5–15
leathery 5–15
leathery 4–12
leathery 4–12
brittle 4–12
leathery 4–14
leathery 4–10
brittle 2–5
brittle 4–6