User Manual

11
Vegetable preparaon table
Vegetable Preparaon Dryness test Approx. me
(hours)
Archokes Cut into 1/3 inch strips and boil for
about ten mins
Brile 6-14 hours
Asparagus Cut into 1 inch pieces. Tips yield beer
product
Brile 6-14 hours
Beans Cut and steam unl translucent Brile 8-26 hours
Beets Blanch, cool, remove tops and roots,
slice
Brile 8-26 hours
Brussel sprout Cut sprouts from stalk. Cut in half
lengthway
Crispy 8-30 hours
Broccoli Trim and cut. Steam tender, about 3-5
min
Brile 6-20 hours
Cabbage Trim and cut into 1/8 inch strips. Cut
core into 1/4 inch strips
Leathery 6 to 14 hours
Carrots Steam unl tender. Shred or cut into
slices
Leathery 6 to 12 hours
Cauliower Steam blanch unl tender. Trim and
cut
Leathery 6 to 16 hours
Celery Cut stalks into 1/4 inch slices Brile 6 to 14 hours
Chives Chop Brile 6 to 10
Cucumber Cut into 1/2 inch slices. Leathery 6-18 hours
Aubergine/Squash Trim and slice 1/4 inch to 1/2 inch
thick.
Brile 6-18 hours
Garlic Remove skin from clove and slice. Brile 6-16 hours
Chilli’s Dry whole Leathery 6-14 hours
Mushrooms Slice, chop or dry whole Leathery 6-14 hours
Onions Slice thinly or chop Brile 8-14 hours
Peas Shell and blanch for 3-5 minutes Brile 8-14 hours
Peppers Cut into 1/4 inch strips or rings,
remove seeds
Brile 4-14 hours
Potatoes Slice, dice or cut. Steam blanch 8 to 10
minutes
Brile 6-18 hours
Rhubarb Remove outer skin and cut into 1/8
inch lengths
No moisture 6-38 hours
Spinach Stem blanch unl wilted, but not
soggy. Kale etc
Brile 6-16 hours
Tomatoes Remove skin. Cut into halves or slice Leathery 6-24 hours
Corguee Slice into 1/4 inch pieces Brile 6-18 hours