ETA Karina - Manual (Page 23)

23
GB
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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