Binatone FD-2685 - Инструкция (Страница 9)

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Pears
Do not peel. Remove core, halve or quarter depending on size.
Blanch firmer varieties before dehydrating until semi–soft.
Dehydrating time: 20–24 hours.
Cauliflower
Break cauliflower into smaller rosettes. Wash in strong salty
water. Blanch briefly.
Halve larger pieces. Leave to drain well.
Dehydrating time: 5–6 hours.
Cherries
Remove stalks. Place whole cherries on trays.
Dehydrating time: 12–23 hours.
Herbs
Finely chop chives and parsley. Remove stalks from dill, marjo-
ram, basil etc., dehydrate whole. Place gauze or tissue paper on
the trays to prevent finer pieces from falling through the screen.
Dehydrating time: 1–2 hours.
Red peppers
Remove seeds, cut into fine strips.
Dehydrating time: 6–7 hours.
Mushrooms
Wash fresh champignons in lemon water, slice unpeeled and
dry well, sprinkle with lemon juice, place loosely in frays,
Note: Morels can be dehydrated whole.
Note: Do not dehydrate stipes.
Dehydrating time: 6–7 hours.
Carrots
Peel and cut into slices or sticks. Blanch briefly. Leave to drain
well.
Dehydrating time: 7–8 hours.
Spinach
Wash leaves, blanch briefly, have to drain and squeeze lightly.
Dehydrating time: 2–3 hours.
Soup and sauce vegetables
Cut vegetables into fine strips or cubes. Wash in strong salty
water. Blanch briefly. Leave to drain well.
Carrots, celery, turnip cabbage need approx, 6 hours; leek,
cabbage, savoy and onions approx. 4–5 hours dehydrating time.
Tomatoes
Halve fleshy tomatoes, sprinkle with a little salt.
Leave to drain well with skin side down.
Dehydrating time: 8–10 hours.
Plums
Do not use overripe or too high water content fruits. Rub off,
halve, remove stones.