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Tableau des légumes (température recommandée : 50-55°C)
La température et l'heure indiquée peuvent varier
Légumes
Préparaon Séchage
standard
Temps
(approximaf)
Archaut
Découpé en morceaux et préparé
environ 10 minutes au préalable
Fragile 6-14 heures
Asperges Coupés en tranches Fragile 6-14 heures
Haricot
Haricots complets, cuits au préal-
able
Fragile 8-26 heures
Chou-eur
Découpé et cuit à la vapeur pen-
dant 3-5 minutes
Fragile 6-20 heures
Caroe
Peler, morceaux de 8 mm d'épais-
seur
immédiate-
ment con-
sommable
6-12 heures
Chou-eur Découpé dur 6-16 heures
Cèleri Découpé en 1/4 de pouce Fragile 6-14 heures
Poireau
Blanchir, découpé en morceaux
de 5-6 cm de long
Fragile 6-10 heures
Concombre Pelé, découpé en 1/2 de pouce dur 6-18 heures
Aubergine
Découpé en 1/4 de pouce avec
une épaisseur de 1/3 de pouce
Fragile 6-18 heures
Ail Pelé et découpé en rondelles Fragile 6-16 heures
Piment Ener Fragile 8-14 heures
Champignon
Découpé ou ener, neoyer
soigneusement au préalable
dur 6-14 heures
Oignons Découpés Fragile 8-14 heures
Pois Cuire à la vapeur pendant 3-5 min Fragile 8-14 heures
Paprika
Coupés en tranches,
env. 7-8 mm d'épaisseur
Fragile 4-14 heures
Pommes de
terre
Cuire pendant 8-10 minutes,
découpées en rondelles
Fragile 6-18 heures
Rhubarbe Dénoyautée, découpée sans eau 8-38 heures
Épinard
Cuire à la vapeur, jusqu'à ce que
l'épinard soit humide
Fragile 6-16 heures
Tomate
pelé, découpée en moié ou en
rondelles, épaisseur de 5-6 mm
dur 8-24 heures
Citrouille Découpés Fragile 6-18 heures
41


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