HOMCOM 800-230V70 Instruction Manual page 7

VEGETABLE
Artichokes
Asparagus
Beans Cut and steam blanch until translucent
Beets
Brussel sprout
Broccoli
Cabbage
Carrots
Cauliflower Steam blanch until tender. Trim and cut
Celery
Chives
Cucumber
Eggplant/Squash
Garlic
Hot Peppers
Mushrooms
Onions
Peas
peppers
Vegetable Preparation Table
PREPARATION
Cut into 1/2" strips. Boil for about 10
minutes
Cut into 1" pieces. Tips yield better
product
Blanch, cool, remove tops and roots.
Slice
Cut sprouts from stalk. Cut in half
lengthwise
Trim and cut. Steam tender, about 3-5
minutes
Trim and cut into 1/2" strips. Cut core
into 1/4" strips
Steam until tender. Shred or cut into
slices
Cut stalks into 1/4" slices
Chop
Pare and cut into 1/2" slices
Trim and slice 1/4" to 1/2" thick
Remove skin from clove and slice
Dry whole
Slice, chop or dry whole
Slice thinly or chop
Shell and blanch for 3-5 minutes
Cut into 1/4" strips or rings. Remove
seeds
DRYNESS APPROX. TIME
TEST (hours)
Brittle 6-14
Brittle 6-14
Brittle 8-26
Brittle 8-26
Crispy 8-30
Brittle 6-20
Leathery 6-14
Leathery 6-12
Leathery 6-16
Brittle 6-14
Brittle 6-10
Leathery 6-18
Brittle 6-18
Brittle 6-16
Leathery 6-14
Leathery 6-14
Brittle 8-14
Brittle 8-14
Brittle 4-14