Bio Chef SAVANA User Manual page 12

Vegetables 50-55°C/122-131ºF
FOOD PREPARATION
Asparagus Wash and cut into 25mm pieces
Beans,
Wash, remove ends and cut into
Green or
25mm 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
TIME (HRS)
TEST
FAST
Crunchy 2
Crunchy 2
Pliable 2
Crunchy 2
Crunchy 2
Pliable 2
Crunchy 2
Pliable 2
Pliable 2
Pliable 2
Pliable / 2
Tough
Pliable 2
Crunchy 2
/ Pliable
Pliable 2
Pliable 2
Crunchy 2
TIME (HRS)
REGULAR
2-3
6-8
6-8
7-9
5-7
4-7
4-7
2-6
2-6
2-6
4-7
2-6
4-9
7-9
7-9
4-7