Optimum RK-0130 Bedienanleitung Seite 15

Fruit
Apples Pare, core and cut slices or rings
Apricots Clean, cut in halves or in slices
Artichokes Cut into 1/8-inch strips
Berries Cut strawberries into 3/8-inch slices, other
berries whole
Bananas Peel and cut into 1/8-inch slices
Cranberries Chop or leave whole
Cherries Pitting is optional, or pit when 50% dry
Dates Pit and slice
Figs Slice
Grapes Leave whole
Nectarines Cut in half, dry with skin side down. Pit
when 50% dry
Orange Rind Peel in long strips
Peaches Pit when 50% dry. Halve or quarter with
cut side up
Pears Peel and slice
VEGETABLE
Artichokes Cut into 1/3-inch strips. Boil about 10
minutes
Asparagus Cut into 1-inch pieces. Tips yield better
product
Mushrooms Slice, chop, or dry whole
Broccoli Trim and cut. Steam tender, About 3 to 5
min.
Beans Cut and steam blanch until translucent
Beets Blanch, cool, remove tops and roots. Slice
Brussels Cut sprouts from stalk Cut in half
lengthwise
Carrots Steam until tender. Shred or cut into slices
Celery Cut stalks into ¼-inch slices
Onions Slice thinly or chop
Rhubarb Remove outer skin and cut into 1/8-inch
lengths
Peas Shell and blanch for 3 to 5 minutes
Garlic Remove skin from clove and slice
Hot Peppers Dry whole
Tomatoes Remove skin. Cut in halves or slices
Zucchini Slice into 1/4-inch pieces
Preparation
PREPARATION
Dryness Test Approx. (Hours)
pliable 4-15 hours
pliable 8-36 hours
brittle 5-13 hours
no moisture 8-26 hours
crisp 5-25 hours
pliable 6-26 hours
leathery 6-36 hours
leathery 4-10 hours
leathery 6-26 hours
pliable 6-36 hours
pliable 6-24 hours
brittle 6-15 hours
pliable 5-24 hours
pliable 5-24 hours
DRYNESS TEST Approx. (Hours)
brittle 4-12 hours
brittle 4-10 hours
leathery 3-15 hours
brittle 6-20 hours
brittle 4-14 hours
brittle 4-12 hours
crispy 5-15 hours
leathery 4-12 hours
brittle 4-12 hours
brittle 2-10 hours
no moisture 8-38 hours
brittle 4-12 hours
brittle 4-16 hours
leathery 8-14 hours
leathery 8-24 hours
brittle 6-18 hours
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