Venga VG FD 3000 Manual De Instrucciones página 7

Vegetables
Artichoke
Aubergine
Broccoli
Mushrooms
Green beans
Marrows
Cabbage
Brussels sprouts
Cauliflower
Potato
Onion
Carrot
Cucumber
Sweet pepper
Piquant pepper
parsley
Tomato
Rhubarb
Beetroot
Celery
Spring onion
Asparagus
Garlic
Spinach
Preparation
Cut (3-4 mm thickness).
Peel and slice
thickness).
Peel, slice and steam it for
about 3-5 min.
Slice it for dry it whole (small
mushrooms).
Cut it and boil till become
transparent.
Slice (6 mm thickness).
Peel, cut (3 mm thickness) and
take out the heart.
Cut the stems into 2 pieces.
Boil till becomes soft.
Slice it, boil for about 8-10 min.
Slice it into thin round pieces.
Boil till becomes soft. shred it or
slice into round pieces.
Peel and slice into round
pieces (12 mm thickness).
Cut in round pieces (6 mm
thickness). Take out the heart.
No need to cut it.
Put the leaves into sections.
Peel it. Cut it into pieces or into
round pieces.
Peel and slice
thickness).
Boil it, let it cool down, cut off
the roots and the tops. Slice it
to round pieces.
Slice it (6 mm thickness).
Shred it.
Slice it (2.5 mm thickness).
Peel it and slice into round
pieces.
Boil till it becomes fade.
State after drying
Fragile
(6-12 mm Fragile
Fragile
Hard
Fragile
Fragile
Hard
Crispy
Hard
Crispy
Crispy
Crispy
Hard
Crispy
Hard
Crispy
Hard
(3 mm Loss of humidity
in a vegetable
Crispy
Crispy
Crispy
Crispy
Crispy
Crispy
7
Duration
5-13 hours
6-18 hours
6-20 hours
6-14 hours
8-26 hours
6-18 hours
6-14 hours
8-30 hours
6-16 hours
8-30 hours
8-14 hours
8-14 hours
6-18 hours
4-14 hours
8-14 hours
2-10 hours
8-24 hours
8-38 hours
8-26 hours
6-14 hours
6-10 hours
6-14 hours
6-16 hours
6-16 hours
VG FD 3000