Bedienungsanleitung H.Koenig DSY500 (Seite 11 von 86) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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steam 4-5 minutes

Beans,

green/wax

Remove ends and strings. Cut into

1˝ pieces.

water 2 minutes steam

2-2½ minutes

6-11 hours

Beets

Cook until tender. Cool and peel.

Cut into shoestring strips ⅛˝ thick.

None – Already cooked.

4-7 hours

Broccoli

Cut into serving pieces.

water 2 minutes steam

3-3½ minutes

4-7 hours

Carrots

Peel and cut off ends. Cut into ⅛˝

to ¼˝ slices.

water 3 minutes steam

3-3½ minutes

4-10 hours

Cauliflower

Cut into serving pieces.

water 3-4 minutes steam

4-5 minutes

5-8 hours

Celery

Trim ends. Cut into ¼˝ slices.

water 2 minutes

steam 2 minutes

2-4 hours

Corn, cut

Husk and remove silk. Blanch and

cut corn from cob.

water 1½ minutes s

team 2-2½ minutes

6-10 hours

Mushrooms

Wash and slice ⅜˝ thick.

None

2-6 hours

Onions

Remove outer skin. Cut off top

and root ends. Cut into ¼˝ slices.

None

3-7 hours

Peas

Shell.

water 2 minutes

steam 3 minutes

5-9 hours

Peppers and

pimientos

Remove stem, core, and inner

partitions. Cut into ¼˝ strips.

None

5-10 hours

Potatoes

Peel and cut into ¼˝ slices.

water 5-6 minutes

steam 6-8 minutes

4-8 hours

Summer

squash and

zucchini

Trim ends. Cut into ¼˝ slices.

water 1½ minutes

steam 2½-3 minutes

4-6 hours

Tomatoes

Peel, if desired. Cut into sections

¾˝ wide.

None

6-11 hours

Uses

Dried vegetables have a unique flavor and texture and are best used as ingredients for soups, stews,

casseroles, and sauces rather than stand-alone side dishes. When using in soups, dried vegetables

can be added without soaking. Dried vegetables used for other purposes need to be soaked before

cooking. To soak, start with 1½ to 2 cups of boiling water for every 1 cup of dried vegetables. Soak for

1 to 2 hours or until vegetables have returned to nearly the same size they were before dehydrating.

Additional water should be added as needed during the soaking process. After soaking, simmer the

vegetables in the soaking water until tender, allowing excess water to evaporate.

Drying Herbs

Drying fresh herbs allows your to have a ready supply of economical herbs that are

available to use all trough the year. To retain the best flavor of your herbs, it is

recommended that you dry them at the lowest temperature setting, 95°F or 35 °C.

Selection and Preparation

Pick herbs for drying just before the flowers first open. These herbs will be most

flavorful. The best time to pick herbs is early morning just after the dew has

evaporated. Rinse leeaves and stems in cool water to remove any dust or insects and

then gently shake to remove excess water. Remove dead and bruised leaves or

stems. Large leafed herbs, such as basil, sage and mint, should be removed from

their stems for faster drying. Smaller leafed herbs can be left on their stem and

removed after drying. Placing the herbs on a mesh screen will help prevent them from

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