Klarstein 10028435 Manual De Instrucciones página 27

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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

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