Lagrange Nutris Instruction Book page 80

Foods Preparation
Zucchini/Courgettes
Cut into 3 mm slices.
Spinach Wash well and remove the stems. Blanch until they are wilted.
Green (or yellow)
Cut into 25 mm pieces. Blanch until they are translucent.
beans Stir once during the dehydration.
mixed vegetables Cut the vegetables into small cubes (brunoise) and put them
on a sheet of pierced baking parchment.
Corn/maize Blanch the ears until they are tender. Shell and put on the plate. Use a
filter cloth or pierced baking parchment to prevent the grains from falling
through the plates. Stir during the dehydration so that it is uniform.
Turnips Cut into 6 mm slices or cubes. Blanch until they are tender.
Onions
Trim and peel. Cut into 12 mm slices or pieces. Use a filter cloth
or pierced baking parchment to prevent the pieces from falling through
the plates. Stir from time to time.
Parsnips Cut into 6 mm slices or cubes. Blanch until they are tender.
Green peas Shell, blanch and stir from time to time.
Chili peppers
Depending on the size of the pepper, place it whole on the plate
or cut it in half. Use gloves.
Leeks
Trim and peel. Cut into 12 mm slices or pieces. Use a filter cloth
or pierced baking parchment to prevent the pieces from falling
through the plates. Stir from time to time.
Bell peppers Cut in half, remove the seeds and cut into 6 mm strips.
Potatoes It is not necessary to peel them. Cut them into 6 mm slices or cubes.
Blanch until they are tender. You can also grate them.
Pumpkin Peel and remove the seeds. Cut into 8 mm strips or slices.
Tomatoes
Peel the tomatoes by plunging them into boiling water. Cut into 6 mm
slices. You can also cut them in half once they have been peeled,
but the dehydration time will be longer.
Texture after dehydration
Tough
Very crumbly
Crumbly
Tough
Crumbly
Tough
Crumbly
Tough
Crumbly
Tough
Crumbly
Tough
Crumbly
Tough
Tough
78
Time(hours)
7 to 15
4 to 10
6 to 15
5 to 8
4 to 12
20 to 30
5 to 12
6 to 12
8 to 12
4 to 12
5 to 12
4 to 12
6 to 15
4 to 15
6 to 20