Ves Electric FD-100 Manual De Instrucciones página 4

Vegetables pretreatment table
Name Preparation
Artichokes Cut into 1/3-inch
strips. Boil about 10
minutes
Asparagus Cut into 1-inch pieces.
Beans Cut and steam blanch
until translucent
Beets Blanch, cool, remove
tops and roots. Slice
Brussels Cut sprouts
sprouts stalk. Cut in
lengthwise
Broccoli Trim and cut. Steam
tender, About
5 min.
Cabbage Trim and cut into 1/8-
inch strips. Cut core
into 1/4-inch strips
Carrots Steam until
Shred or cut
slices
Cauliflower Steam blanch
tender. Trim and cut
Celery Cut stalks into
inch slices
Chives Chop
Cucumber Pare and cut into 1/2-
inch slices
Eggplant/ Trim and slice 1/4-inch
Squash to 1/2-inch thick
Garlic Remove skin
clove and slice
Hot peppers Dry whole
Dryness Time, hours
test (approx.)
brittle 6-14
brittle 6-14
brittle 8-26
brittle 8-26
from crispy 8-30
half
brittle 6-20
3 to
leathery 6-14
tender. leathery 6-12
into
until leathery 6-16
1/4- brittle 6-14
brittle 6-10
leathery 6-18
brittle 6-18
from brittle 6-16
leathery 8-14
6
Name Preparation
Mushrooms Slice, chop, or
whole
Onions Slice thinly or chop
Peas Blanch for 3
minutes
Peppers Cut into 1/4-inch strips
or rings. Remove
seeds
Potatoes Slice, dice or
Steam blanch
10 min.
Rhubarb Remove outer
and cut into 1/8-inch
lengths
Spinach Steam blanch
wilted
Tomatoes Remove skin. Cut in
halves or slices
Zucchini Slice into 1/4-inch
pieces
Note: time and methods of vegetables pretreatment, showed
in the table above, have fact-finding character. Customer
preferences of vegetables drying might not be the same as
shown in the table above.
PRETREATMENT OF MEAT, FISH, POULTRY AND GAME
Pretreatment of meat, fish, poultry and game is imperative to use
and necessary for customer's health saving. For effective
drying use only very lean meats (without fat).
It is recommended to marinate meat before drying to keep natural
flavor to the meat and also to tenderize it. The marinade should
contain salt, which helps extract water from the meat and also
helps preserve it.
Standard marinade:
1/2 cup soy sauce / 1 clove garlic, mashed / 2 table spoons of
brown sugar / 2 table spoons of ketchup / 1/2 cup Worcestershire
Dryness Time, hours
test (approx.)
dry leathery 6-14
brittle 8-14
to 5 brittle 8-14
brittle 4-14
cut. brittle 6-18
8 to
skin no mois- 8-38
ture
until brittle 6-16
leathery 8-24
brittle 6-18
7