HOMCOM 800-143V70 Instruction Manual page 8

Piquant pepper
parsley
Tomato
Rhubarb
Beetroot
Celery
Spring onion
Asparagus
Garlic
Spinach
Champignons
NOTICE: Time and ways of preliminary processing of the vegetables which are
described in the table only fact-finding. Personal preferences of customers can
differ of the described in the table.
PRELIMINARY PREPARING OF THE MEAT, FISH, POULTRY
AND GAME ANIMALS.
Preliminary preparing of the meat is indispensable and necessary for saving
health of customer. Use meat without adeps for effective drying. it is
recommended to pickle; it helps to remove the water out of the meat and save
it better.
No need to cut it
Put the leaves into
trays
Peel it. Cut it into
pieces or into round
pieces
Peel it and slice it into
pieces (3mm
thickness)
Boil it, let it cool down,
cut off the roots and
the tops. Slice it to
round pieces
Slice it into pieces
(6mm thickness)
Shred it
Slice it into pieces
(2.5mm thickness)
Peel it and slice into
round pieces
Boil till it becomes
fade
Choose the
mushrooms with hats
which bend inside. cut
into pieces or dry
whole
Hard
Crispy
Hard
Loss of
humidity in a
vegetable
Crispy
Crispy
Crispy
Crispy
Crispy
Crispy
Hard and
crispy
8-14
6-10
8-24
8-38
8-26
8-14
8-10
8-14
8-16
8-16
6-10