Spice TESEKO Manual Del Usuario página 20

TABLE OF DRYING TIMES
VEGETABLES
Artichokes
Aubergines
Broccoli
Celery
'Cipollotto' (new young
onion):
Asparagus
Garlic
Spinach
Mushrooms
Green beans
Cabbage
Brussels Sprouts
Potatoes
Onions
Carrots
Cucumbers
Peppers
Parsley
Tomatoes
Rhubarb
Courgettes
NOTE: The times and preparation methods, which are described in the table above are for
reference only. Only with experience will each user be able to achieve the best results.
ENGLISH
18
Metodo Preparazione
Cut into strips (3- 4mm)
Peel and cut into strips (6-12mm)
Peel, cut and steam for 3-5 min
Slice into pieces (6mm)
Cut into pieces (6mm)
Sliced into pieces (2-3mm)
Peel and cut into round pieces
Boil
Slice
Cut and boil
Peel and cut into strips (3mm)
Cut
Boil
Peel and boil for 8-10 min
Cut into thin pieces
Boil until soft
Peel and cut into slices (10mm)
Cut in strips or round pieces (6mm)
Divide into individual leaves
Peel and cut into round pieces
Boil, cut away the roots and the
tops and cut into round pieces
Cut into slices (6 mm)
Time (hours)
5-13
6-18
6-20
6-14
6-10
6-14
6-16
6-16
6-14
8-26
6-14
8-30
6-16
8-30
8-14
8-14
6-18
4-14
2-10
8-24
8-26
6-18