Vegetable Table (Recommended temperature: 50-55°C)
Temperature and time indicated may vary
Preparation
Vegetables
Cut into pieces and pre-cooked
Artichoke
for about 10 minutes
Asparagus
Cut into strips
Whole beans, cook previously
Beans
until soft
Sliced and steamed for 3-5 min-
Cauliflower
utes
Peel, 8mm thick pieces
Carrot
Cauliflower
Sliced
Celery
Cut into 1/4 inch
Leeks
Blanch, cut into 5-6 cm pieces
Cucumber
Peeled, cut into 1/2 inch
Cut to 1/4 inch and 1/3 inch
Aubergine
thickness
Garlic
Peeled and sliced
Pepper
Whole
Sliced or whole, clean well before-
Mushroom
hand
Onion
Cut
Peas
Steam for 3-5 minutes
Cut into strips,
Bell pepper
approx 7-8 mm thick
steam for 8-10 minutes, sliced
Potatoes
Rhubarb
Peeled, sliced
Spinach
Steam till the spinach is moist
Peeled, halved or cut into slices
Tomato
5-6 mm thick
Pumpkin
Cut
English
Standard
Time
drying
(Approxi-
mate)
Fragile
6-14 hours
Fragile
6-14 hours
Fragile
8-26 hours
Fragile
6-20 hours
can be eaten
6-12 hours
immediately
Chewy
6-16 hours
Fragile
6-14 hours
Fragile
6-10 hours
Chewy
6-18 hours
Fragile
6-18 hours
Fragile
6-16 hours
Fragile
8-14 hours
Chewy
6-14 hours
Fragile
8-14 hours
Fragile
8-14 hours
Fragile
4-14 hours
Fragile
6-18 hours
Dry
8-38 hours
Fragile
6-16 hours
Chewy
8-24 hours
Fragile
6-18 hours
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