Waring DHR30 Operations Instructions download pdf (Page 8)

STEAM BLANCHING

Layer prepared vegetables in the top portion of a steamer or

a steamer insert and steam until the vegetables are heated

through but are not cooked enough to eat (usually 2 to 3

minutes). Stir to ensure all vegetables are evenly blanched.

Quickly transfer steamed vegetables directly to drying trays.

MICROWAVE BLANCHING

Microwave ovens can easily be used to blanch fresh

vegetables. Prepare vegetables the same way as for steam

blanching. Place vegetables in a covered casserole dish

with small amount of water (refer to your microwave oven

cooking chart). Cook for ¼ to ¹/

3 the time listed in the chart,

stirring after half of the blanching time. Vegetables blanched

in a microwave will be more brightly colored than those that

are steam blanched. Quickly transfer blanched vegetables

directly to drying tray.

VEGETABLE PREP

Asparagus Divide tips from stems by snapping in half.

Tips are best for drying, but dried stems can

be crushed and used for seasoning.

Beans Snip off ends and cut as desired. Blanch,

(green) then place in the freezer for 30 to 45 minutes.

Beets Trim, leaving about an inch of the top and

root. Blanch, allow to cool, then cut off the

top and root. Slice.

Broccoli Trim and cut into pieces. Steam for about

4 to 5 minutes.

Carrots Wash, peel, and cut into ½-inch long pieces.

Steam for about 4 to 5 minutes.

Corn Remove husk, wash and steam blanch the

whole piece of corn. Allow to cool, then

shear the corn from the cob.

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Waring DHR30 Operations Instructions Page 8