Rosewill RHFD-15001 - VEGETABLE PREPARATION TABLE (Continued); Additional Vegetable Drying Guide

8
Carrot Boil until soft; shred or slice into discs Crispy 8-14
Cucumber Peel and slice into discs (12 mm thick) Hard 6-18
Sweet pepper
Cut into strips or discs (6 mm thick).
Take out the heart
Crispy 4-14
Piquante pepper No prep. needed Hard 8-14
Parsley Cut leaves into sections Crispy 2-10
Tomato Peel and cut into pieces, any shape Hard 8-24
Rhubarb
Peel and slice into pieces (3 mm
thick)
Loss of humidity
in a vegetable
8-38
Beetroot
Boil, let cool, cut off roots and tops;
slice into discs
Crispy 8-26
Celery
Slice
(6 mm thick)
Crispy 6-14
Spring onion Shred Crispy 6-10
Asparagus
Slice
(2.5 mm thick)
Crispy 6-14
Garlic Peel and slice Crispy 6-16
Spinach Boil until semi-soft Crispy 6-16
Champignons
Select ones with convex tops; cut into
pieces or dry whole
Hard and crispy 3-10