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Tabla de verduras (temperatura recomendada: 50-55 °C)
La temperatura y el empo indicados pueden variar
Verdura
Preparación Nivel de
secado
Tiempo
(aproximado)
Alcachofa
Cortadas en trozos y cocidas pre-
viamente unos 10 minutos
delicado 6-14 horas
Espárragos Cortados en ras delicado 6-14 horas
Judías Judías enteras, cocer previamente delicado 8-26 horas
Colior Cortada y al vapor 3-5 minutos delicado 6-20 horas
Zanahoria
Pelar, trozos de 8 mm comesble de
inmediato
6-12 horas
Colior Cortada duro 6-16 horas
Apio Cortado en trozos de 6 mm delicado 6-14 horas
Puerro
Escaldar, cortado en trozos de 5-6
cm
delicado 6-10 horas
Pepino
Pelado, cortado en trozos de 12
mm
duro 6-18 horas
Berenjena
Cortada en trozos de 6 y 8 mm de
grosor
delicado 6-18 horas
Ajo Pelar y cortar en rodajas delicado 6-16 horas
Pimienta Granos enteros delicado 8-14 horas
Setas Cortadas o enteras, bien limpias duro 6-14 horas
Cebolla Cortado delicado 8-14 horas
Guisantes Pasar al vapor 3-5 minutos delicado 8-14 horas
Pimiento
Cortado en ras
aprox. 7-8 mm
delicado 4-14 horas
Patata
Cocer al vapor 8-10 minutos,
cortadas en rodajas
delicado 6-18 horas
Ruibarbo Pelado, cortado sin agua 8-38 horas
Espinacas
Cocer al vapor hasta que estén
húmedas
delicado 6-16 horas
Tomate
Pelado, cortado por la mitad o en
rodajas de unos 5-6 mm
duro 8-24 horas
Calabaza Cortado delicado 6-18 horas
69


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