BIELMEIER BHG 601 Instrucciones De Uso página 36

GB
Preparation
variety
asparagus
artichokes
cauliflower
beans, green
broccoli
cabbage
carrots
celery roots
cucumbers
onions
paprika / red pepper
parsley
rhubarb
spinach
squash / zucchini
tomatoes
stern turnips
herbs
mushrooms
36 |
water content
preparation and remarks
(%)
92
peel; leave uncut or cut in 20-mm (½ -inch) slices
87
clean; cut hearts in half
tablespoon-size pieces; soak ½ hour
89
in salt solution with 1 tbsp. vinegar
90
remove ends and strings; cut diagonally
89
preparation same as cauliflower
92
clean and slice; (with steam)
88
cut squarely or diagonally
94
slice in rings
95
cut in 10-mm (¼-inch) thick rings
89
slice in rings
93
cut in strips
85
remove stems
peel; dip in lemon juice; cut in 20-mm (1-inch)
95
pieces
91
blanch over steam until it withers slightly
peel; remove seeds;
92
cut in 8-mm (¼-inch) slices or strips
dip in boiling water for 30 – 45 seconds;
94
peel and slice in quarters
85
cut in cubes or slices
-
remove stems, do not chop
-
slice in half, large rings