Klarstein SHAFTESBURY Bedienungsanleitung Seite 42

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42
Fruit Preparation
Peaches Pit when 50% dry. Halve or
quarter with cut side up.
Pears Peel and slice.
Vegetable Preparation Table (Set temperature: 50 °C)
Vegetable Preparation
Artichokes Cut into 0.8 cm strips. Boil
about 10 minutes.
Asparagus Cut into 2.5 cm pieces. Tips
yield better product.
Beans Cut and steam blanch until
translucent.
Beets Blanch, cool, remove tops and
roots. Slice.
Brussel Cut sprouts from stalk. Cut in half
Sprouts lengthwise.
Broccoli Trim and cut. Steam until ten-
der, about 3 to 5 min.
Cabbage Trim and cut into 0,3 cm strips. Cut
core into 0,6 cm strips.
Carrots Steam until tender. Shred or cut
into slices.
Cauliflower Steam blanch until tender. Trim
and cut.
Celery Cut stalks into 0.6 cm slices.
Chives Chop.
Cucumber Pare and cut into 1.2 cm inch
slices.
Eggplant Trim and slice 0.6-1.2 cm thick.
Dryness Time
pliable 10-34 hours
pliable 8-30 hours
Dryness Time
brittle 6-14 hours
brittle 6-14 hours
brittle 8-26 hours
brittle 8-26 hours
crispy 8-30 hours
brittle 6-20 hours
leathery 6-14 hours
leathery 6-12 hours
leathery 6-16 hours
brittle 6-14 hours
brittle 6-10 hours
leathery 6-18 hours
brittle 6-18 hours