H.Koenig DSY500 Manual De Utilización página 11

Beans, Remove ends and strings. Cut into
1˝ pieces.
green/wax
Beets Cook until tender. Cool and peel.
Cut into shoestring strips ⅛˝ thick.
Broccoli Cut into serving pieces.
Peel and cut off ends. Cut into ⅛˝
Carrots
to ¼˝ slices.
Cauliflower Cut into serving pieces.
Trim ends. Cut into ¼˝ slices.
Celery
Corn, cut Husk and remove silk. Blanch and
cut corn from cob.
Wash and slice ⅜˝ thick.
Mushrooms
Onions Remove outer skin. Cut off top
and root ends. Cut into ¼˝ slices.
Peas Shell.
Peppers and Remove stem, core, and inner
partitions. Cut into ¼˝ strips.
pimientos
Peel and cut into ¼˝ slices.
Potatoes
Trim ends. Cut into ¼˝ slices.
Summer
squash and
zucchini
Tomatoes Peel, if desired. Cut into sections
¾˝ wide.
Uses
Dried vegetables have a unique flavor and texture and are best used as ingredients for soups, stews,
casseroles, and sauces rather than stand-alone side dishes. When using in soups, dried vegetables
can be added without soaking. Dried vegetables used for other purposes need to be soaked before
cooking. To soak, start with 1½ to 2 cups of boiling water for every 1 cup of dried vegetables. Soak for
1 to 2 hours or until vegetables have returned to nearly the same size they were before dehydrating.
Additional water should be added as needed during the soaking process. After soaking, simmer the
vegetables in the soaking water until tender, allowing excess water to evaporate.
Drying Herbs
Drying fresh herbs allows your to have a ready supply of economical herbs that are
available to use all trough the year. To retain the best flavor of your herbs, it is
recommended that you dry them at the lowest temperature setting, 95°F or 35 °C.
Selection and Preparation
Pick herbs for drying just before the flowers first open. These herbs will be most
flavorful. The best time to pick herbs is early morning just after the dew has
evaporated. Rinse leeaves and stems in cool water to remove any dust or insects and
then gently shake to remove excess water. Remove dead and bruised leaves or
stems. Large leafed herbs, such as basil, sage and mint, should be removed from
their stems for faster drying. Smaller leafed herbs can be left on their stem and
removed after drying. Placing the herbs on a mesh screen will help prevent them from
steam 4-5 minutes
water 2 minutes steam
2-2½ minutes
None – Already cooked.
water 2 minutes steam
3-3½ minutes
water 3 minutes steam
3-3½ minutes
water 3-4 minutes steam
4-5 minutes
water 2 minutes
steam 2 minutes
water 1½ minutes s
team 2-2½ minutes
None
None
water 2 minutes
steam 3 minutes
None
water 5-6 minutes
steam 6-8 minutes
water 1½ minutes
steam 2½-3 minutes
None
6-11 hours
4-7 hours
4-7 hours
4-10 hours
5-8 hours
2-4 hours
6-10 hours
2-6 hours
3-7 hours
5-9 hours
5-10 hours
4-8 hours
4-6 hours
6-11 hours