Fruits - Bio Chef ARIZONA SOL User Manual

FOOD PREPARATION
Apples Wash, core and peel if desired.
Apricots Was, halved and remove pit. Slice in half
and dry skin side down
Bananas Peel and slice into 3mm slices
Figs Wash, cut out blemishes and quarter. Dry
skin side down.
Kiwi Fruit
Wash and slice into 6mm slices
Nectarines
Wash, halve and remove pit. Slice if
desired and dry skin side down.
Peaches Wash, halve and remove pit. Slice if
desired and dry skin side down.
Pears Wash, core and peel if desired.
Pineapple Peel, remove fibrous parts and remove
core. Cut into 6mm slices or wedges.
Rhubarb Wash and cut in 25mm lengths
Strawberries Wash, cut of tops and slice into 6mm
pieces
Watermelon Cut off rind, cut into wedges and remove
seeds. Cut into 10mm pieces.
FOOD PREPARATION
Jerky Use lean meat and remove as much fat as
possible as fat turns rancid with time. Cut
6mm thick slices and place on shelves.
Fruits 60-65°C
Meat and Fish 62-65°C
TEST TIME (HRS)
Pliable 7-15
Pliable 18-20
Pliable 7-10
Pliable 18-20
Pliable 8-11
Pliable 8-17
Pliable 8-16
Pliable 4-8
Pliable 11-18
Pliable 6-10
Crisp 7-15
Pliable and 8-10
sticky
TEST TIME (HRS)
Pliable 7-8