Biochef Arizona Sol, User Manual

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Vegetables
50-55°C/122-131°F
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
EN
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