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業務用食品機器 Backyard Pro Butcher SeriesのPDF 取扱説明書をオンラインで閲覧またはダウンロードできます。Backyard Pro Butcher Series 11 ページ。 Meat tenderizer motor
Backyard Pro Butcher Series にも： 取扱説明書 (11 ページ), 取扱説明書 (5 ページ), 取扱説明書 (5 ページ), 取扱説明書 (7 ページ), 取扱説明書 (6 ページ), 取扱説明書 (6 ページ), 取扱説明書 (5 ページ), 取扱説明書 (4 ページ), 取扱説明書 (8 ページ), 取扱説明書 (4 ページ)

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Backyard Pro Butcher Series 取扱説明書
FOOD PREPARATION
Fruit
Preparation
Artichokes
Cut into ⅓ inch strips. Boil about 10 minutes
Asparagus
Cut into 1-inch pieces. Tips yield better
product
Beans
Cut and steam blanch until translucent
Beets
Blanch, cool, remove tops and roots. Slice
Brussel Sprout
Cut sprouts from stalk. Cut in half lengthwise
Broccoli
Trim and cut. Steam tender, about 3 to 5 min.
Cabbage
Trim and cut into ⅛ inch strips. Cut core into ¼
inch strips
Carrots
Steam until tender. Shred or cut into slices
Cauliflower
Steam blanch until tender. Trim and cut
Celery
Cut stalks into ¼ inch slices
Chives
Chop
Cucumber
Pare and cut into ½ inch slices
Eggplant/Squash
Trim and slice ¼ inch to ½ inch thick
Garlic
Remove skin from clove and slice
Hot Peppers
Dry whole
Mushrooms
Slice, chop, or dry whole
Onions
Slice thinly or chop
Peas
Shell and blanch for 3 to 5 minutes
Peppers
Cut into ¼ inch strips or rings. Remove seeds
Potatoes
Slice, dice or cut. Steam blanch 8 to 10 min.
Rhubarb
Remove outer skin and cut into ⅛ inch lengths No moisture
Spinach
Steam blanch until wilted, but not soggy. Kale,
etc.
Tomatoes
Remove skin. Cut in halves or slices
Zucchini
Slice into ¼ inch pieces
VEGETABLE PREPARATION
(Set temperature at 125°F / 52°C)
Dryness Test
Approx. Time (hrs.)
Brittle
6 to 14
Brittle
6 to 14
Brittle
8 to 26
Brittle
8 to 26
Crispy
8 to 30
Brittle
6 to 20
Leathery
6 to 14
Leathery
6 to 12
Leathery
6 to 16
Brittle
6 to 14
Brittle
6 to 10
Leathery
6 to 18
Brittle
6 to 18
Brittle
6 to 16
Leathery
6 to 14
Leathery
6 to 14
Brittle
8 to 14
Brittle
8 to 14
Brittle
4 to 14
Brittle
6 to 18
6 to 38
Brittle
6 to 16
Leathery
8 to 24
Brittle
6 to 18
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