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36
EN
Fruit Preparation Dryness Time
Peaches Pit when 50% dry. Halve or
quarter with cut side up.
pliable 10-34 hours
Pears Peel and slice. pliable 8-30 hours
Vegetable Preparation Table (Set temperature: 52°C)
Vegetable Preparation Dryness Time
Artichokes Cut into 0.8 cm strips. Boil about
10 minutes.
brittle 6-14 hours
Aspargus Cut into 2.5 cm pieces. Tips yield
better product.
brittle 6-14 hours
Beans Cut and steam blanch until
translucent.
brittle 8-26 hours
Beets Blanch, cool, remove tops and
roots. Slice.
brittle 8-26 hours
Brussel Sprout Cut sprouts from stalk. Cut in half
lengthwise.
crispy 8-30 hours
Broccoli Trim and cut. Steam tender, about
3 to 5 min.
brittle 6-20 hours
Cabbage Trim and cut into 0,3 cm strips. Cut
core into 0,6 cm strips.
leathery 6-14 hours
Carrots Steam until tender. Shred or cut
into slices.
leathery 6-12 hours
Cauliower Steam blanch until tender. Trim
and cut.
leathery 6-16 hours
Celery Cut stalks into 0.6 cm slices. brittle 6-14 hours
Chives Chop. brittle 6-10 hours
Cucumber Pare and cut into 1.2 cm inch
slices.
leathery 6-18 hours
Eggplant Trim and slice 0.6-1.2 cm thick. brittle 6-18 hours
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