Operating instructions

Vegetable Preparation Table

DRYNESS APPROX.

VEGETABLE PREPARATION TEST TIME (hrs)

Artichokes Cut into ⁄ inch strips. Boil about 10 minutes brittle 6 to 14

Asparagus Cut into 1-inch pieces. Tips yield better product brittle 6 to 14

Beans Cut and steam blanch until translucent brittle 8 to 26

Beets Blanch, cool, remove tops and roots. Slice brittle 8 to 26

Brussel Sprout Cut sprouts from stalk. Cut in half lengthwise crispy 8 to 30

Broccoli Trim and cut. Steam tender, about 3 to 5 min. brittle 6 to 20

Cabbage Trim and cut into ⁄ inch strips. Cut core into ¼ inch strips leathery 6 to 14

Carrots Steam until tender. Shred or cut into slices leathery 6 to 12

Cauliflower Steam blanch until tender. Trim and cut leathery 6 to 16

Celery Cut stalks into ¼ inch slices brittle 6 to 14

Chives Chop brittle 6 to 10

Cucumber Pare and cut into ½ inch slices leathery 6 to 18

Eggplant/Squash Trim and slice ¼ inch to ½ inch thick brittle 6 to 18

Garlic Remove skin from clove and slice brittle 6 to 16

Hot Peppers Dry whole leathery 6 to 14

Mushrooms Slice, chop, or dry whole leathery 6 to 14

Onions Slice thinly or chop brittle 8 to 14

Peas Shell and blanch for 3 to 5 minutes brittle 8 to 14

Peppers Cut into ¼ inch strips or rings. Remove seeds brittle 4 to 14

Potatoes Slice, dice or cut. Steam blanch 8 to 10 min. brittle 6 to 18

Rhubarb Remove outer skin and cut into ⁄ inch lengths No moisture 6 to 38

Spinach Steam blanch until wilted, but not soggy. Kale, etc brittle 6 to 16

Tomatoes Remove skin. Cut in halves or slices leathery 8 to 24

Zucchini Slice into ¼ inch pieces brittle 6 o 18