Bio Chef ARIZONA SOL, User Manual

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