User Manual

User manual
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TABLE OF PREPARING THE VEGETABLES FOR DRYING
Name Preparing
Condition
after drying
Time (in
hours)
Artichoke Cut it to stripes(3-4mm thickness) Fragile 5-13
Egg-plant Peel it and slice it into pieces(6-12mm thickness) Fragile 6-18
Broccoli Peel it and cut it. steam it for about3-5min. Fragile 6-20
Mushrooms Slice it for dry it whole(small mushrooms) Hard 6-14
Green beans Cut it and boil till become transparent Fragile 8-20
Vegetable
marrows
Slice it into pieces(6mm thickness) Fragile 6-18
Cabbage
Peel it and cut into stripes(3mm thickness)Take out the
heart
Hard 6-14
Brussels sprouts Cut the stems into 2 pieces Crispy 8-20
Cauliflower Boil till becomes soft Hard 6-16
Potato Slice it, boil for about 8-10min Crispy 8-20
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
Cucumber Peel it and slice into round pieces(12mm thickness) Hard 6-18
Sweet pepper
Cut it to stripes or to round pieces(6mm
thickness).Take out the heart
Crispy 4-14
Piquant pepper No need to cut it Hard 8-14
Parsley Put the leafs into sections Crispy 2-10
Tomato Peel it. Cut it into pieces or into round pieces Hard 8-24
Rhubarb Peel it and slice it into pieces(3mm thickness)
Loss of
humidity in a
vegetable
8-20
Beetroot
Boil it, let it cool down, cut off the roots and the tops.
Slice it to round pieces
Crispy 8-20
Celery Slice it into pieces(6mm thickness) Crispy 6-14
Spring onion Shred it Crispy 6-10
Asparagus Slice it into pieces(2.5mm thickness) Crispy 6-14
Garlic Peel it and slice into round pieces Crispy 6-16
Spinach Boil till it becomes fade Crispy 6-16