Hotpoint HMS313I - Manual (Page 13)

13
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Fruits and Vegetables
Food Preparation
Blanching
Tim e
W rapping
Storage
(m onths)
Thaw ing Tim e
A pples and Pears Peeland cut into slices. 2'
In C ontainers (cover
w ith syrup)
12
In refrigerator very
slow ly.
A pricots,Peaches,
C herries and Plum s
Peeland pit. 1'/2'
In C ontainers (cover
w ith syrup)
12
In refrigerator very
slow ly.
Straw berries
Blackberries and
Raspberries
Rinse and fry.
In C ontainers (cover
w ith sugar)
10 /12
In refrigerator very
slow ly.
C ooked Fruit C ut,cook and strain.
In C ontainers (add
10% sugar)
12
In refrigerator very
slow ly.
Fruit Juice W ash,cut and crush.
In C ontainers (sugar
to taste)
10 /12
In refrigerator very
slow ly.
C auliflow er
Rem ove leaves,cut head
into sm allpieces and blanch
in w ater and a little lem on
juice.
2' Plastic Baggies 12 N ot required.
C abbage and
BrusselSprouts W ash and cut into sm all
pieces.
1'/2' Plastic Baggies 10 /12 A t room tem perature.
Peas Shelland w ash. 2' Plastic Baggies 12 N ot required.
French Beans W ash and slice if required. 2 Plastic Baggies 10 /12 N ot required.
C arrots,Peppers
and Turnips Peel,w ash and slice if
necessary.
3'/4' Plastic Baggies 12 N ot required.
M ushroom s and
A sparagus
W ash,peeland cut up. 3'/4'
Plastic Baggies or
C ontainers
6 A t room tem perature.
Spinach W ash and m ince. 2' Plastic Baggies 12 A t room tem perature.
Vegetable for Soups
W ash and cut up in sm all
pieces.
3'
Plastic Baggies or
C ontainers
6 /7 N ot required.
Plastic bags
Plastic bags
Plastic bags
Plastic bags
Plastic bags
Plastic bags
Plastic bags
Plastic bags
Plastic bags
Plastic bags
Rinse and dry
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