MISTERCHEF FD-770 - Page 7

IS NOT NECESSARY TO FOLLOW THEM.
TABLE OF PREPARING THE FRUITS FOR DRYING
Name
Preparing Condition after
drying
Artichoke
Cut it to stripes(3-
4mm thickness)
fragile 8-13
Egg-plant
Peel it and slice it
into pieces(6-12mm
thickness)
Fragile 8-18
Broccoli
Peel it and cut it.
steam it for about3-
5min
Fragile 8-20
Mushrooms Slice it for dry
it whole(small
mushrooms)
Hard
8-14
Green beans
Cut it and boil
till become
transparent
Fragile
8-26
Vegetable marrows
/
Slice it into
pieces(6mm
thickness)
Fragile 8-18
Cabbage Peel it and cut
into stripes(3mm
thickness)Take out
the heart
Hard
8-14
Brussels sprouts
Cut the stems into
2 pieces
Crispy
8-30
Cauliflower
Boil till becomes
soft
Hard
8-16
Potato
Slice it, boil for
about 8-10min
Crispy 8-30
Onion Slice it into thin
round pieces
Crispy
8-14
Carrot Boil till becomes
soft, shred it or
slice into round
pieces
Crispy
8-14