Vegetables - Bio Chef ARIZONA SOL User Manual

FOOD PREPARATION
Asparagus Wash and cut into 25mm pieces
Beans, Wash, remove ends and cut into 25mm
Green or pieces or French style
waxed
Beetroot Remove 10mm of the top, scrub
thoroughly. Peel if preferred and cut into
5mm slices.
Broccoli
Wash and trim and cut into 1cm pieces.
Dry the florets whole.
Cabbage Wash and trim, cut into 3mm strips
Carrots Wash and trim tops, peel or scrape if
desired. Cut into 3mm thick slices.
Corn Cut kernels from cob and spread on the
mesh tray.
Cucumber Wash and trim, cut into 3mm slices
Eggplant Wash and peel, cut into 6mm slices
Mushroom
Wash and cut into 8mm slices
Parsnips Scrub and steam blanch (if desired) and
cut into 8mm slices
Capsicum Wash and remove seeds and white
section. Cut into 6mm strips or rings
Potatoes Use new potatoes, wash and peel if
desired. Steam blanch for 4-6 minutes.
Cut into French style or 6mm thick
circles.
Summer
Wash and cut into 6mm slices
Squash
Tomatoes Wash and slice into 6mm circles
Zucchini Wash and cut into 5mm slices
Vegetables 50-55°C
TEST TIME (HRS)
Crunchy 4-6
Crunchy 9-12
Pliable 9-12
Crunchy 10-14
Crunchy 8-11
Pliable 7-11
Crunchy 7-10
Pliable 4-8
Pliable 4-8
Pliable 4-7
Pliable / 7-11
Tough
Pliable 4-8
Crunchy / 7-13
Pliable
Pliable 10-14
Pliable 10-14
Crunchy 7-11