Klarstein 10028435 Bedienungsanleitung Seite 27

Fruit Preparation
Artichokes Cut into 1/3 inch strips. Boil about 10 minutes.
Asparagus Cut in 1-inch pieces. Tips yield better product.
Beans Cut and steam blanch until translucent.
Beets Blanch, cool, remove tops and roots, slice.
Brussel sprout Cut sprouts from stalk. Cut in half lenghtwise.
Broccoli Trim and cut. Steam tender, about 3 to 5 min.
Cabbage Trim and cut into ⅛-inch strips.
Carrots Steam until tender. Trim and cut.
Cauliflower Steam blanch until tender. Trim and cut
Celery Cut stalks into ¼-inch slices.
Chives Chop.
Cucumber Pare and cut into ½-inch slices.
Eggplant / Trim and slice ¼ inch to ½ inch thick.
Squash
Garlic Remove skin from clove and slice.
Peppers Cut into ¼-inch strips or rings. Remove seeds.
Mushrooms Slice, chop, or dry whole.
Onions Slice thinly or chop.
Peas Shell and blanch fro 3 to 5 minutes
Peppers Cuto into ¼-inch strips or rings. Remove seeds. brittle
Potatoes Slice, dice, or cut. Steam blanch 8 to 10 min.
Rhubarb Remove outer skin and cut into ⅛-inch lengths. no moisture
Spinach Steam blanch until wilted, but not soggy.
Tomatoes Remove skin. Cut in halves or slices.
Zucchini Slice in ¼-inch pieces.
27
Vegetable Preparation Table
(Set temperature at 125 °F / 52 °C.)
Dryness Test
brittle
brittle
brittle
brittle
crispy
brittle
leathery
leathery
leathery
brittle
brittle
leathery
brittle
brittle
leathery
leathery
brittle
brittle
britlle
brittle
leathery
brittle
Time
(hrs)
6-14
6-14
8-26
8-30
6-20
6-14
6-12
6-16
6-14
6-10
6-18
6-18
6-16
6-14
6-14
6-14
8-14
4-14
6-18
6-38
6-16
8-24
6-18