ETA Karina User Manual
Page 23
23
GB
/ 60
Setting temperature
level
1 – approx. 20 °C above the ambient temperature (for all herbs and mushrooms)
level
2 – approx. 40 °C above the ambient temperature (for all vegetables and fruits)
level
3 – approx. 60 °C above the ambient temperature (for all kinds of fruit)
Table
Please consider the following tips for processing as examples and inspiration. They are not
intended to provide instructions, but to show the possibilities of various food processing.
The times provided in the tables are approximate only, they range in hours and they can be
very varied according to the properties of the food being dried.
Vegetables
Contents water (%)
Preparation
Blanchin
Setting av
.
temperature
Time of drying (hours)
asparagus
92
cut into 20mm slices
2-3
2
6-10
artichokes
87
clean, cut into halves
2-4
2
5-7
cauliflower
89
cut into pieces, soak in salt solution for half
an hour; + 1 tablespoon of vinegar
3-4
2(1)
5-6
broccoli
89
like cauliflower; + 1 tablespoon of vinegar
3–4 2(1)
5-6
cole/cabbage
92
clean, cut into halves
2-3
1
5-6
carrots
88
cut diagonally
2-3
2
7-8
celery
94
cut into slices
2
2
6-8
onion/leek
89
cut into slices
-
1
4-5
pepper/hot peppers
93
cut into stripes
-
2
6-7
tomatoes
94
peel and cut into quarters
-
2(1)
8-10
spinach
91
blanch in steam till withered, cut hard parts
1
1
2-3
beans (green)
90
remove the ends and the fibres cut crosswise
3-4
2
6-7
cucumbers
95
cut into slices
-
2
8-10
parsley
85
remove stalks
-
1
1-3
rhubarb
95
peel, soak into lemon solution
-
2
4-6
pumpkin
92
peel, cut into slices
-
2
5-6
beetroot
85
cut into cubes or slices
3-5
2
4-6
herbs
-
remove stalks, do not crush
-
1
1-2
mushrooms
-
cut into slices/halves
-
1
6-7