Biochef Kalahari Mode D'emploi page 14

Vegetables
EN
FOOD
Asparagus
Beans, green
or waxed
Beetroot
Broccoli
Cabbage
Carrots
Corn
Cucumber
Eggplant
Mushroom
Parsnips
Capsicum
Potatoes
Summer
Squash
Tomatoes
Zucchini
14
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PREPARATION
Wash and cut into 25mm pieces
Wash, remove ends and cut into 25mm
pieces or French style
Remove 10mm of the top, scrub thoroughly.
Peel if preferred and cut into 5mm slices.
Wash and trim and cut into 1cm pieces. Dry
the fl orets whole.
Wash and trim, cut into 3mm strips
Wash and trim tops, peel or scrape if
desired. Cut into 3mm thick slices.
Cut kernels from cob and spread on the
mesh tray.
Wash and trim, cut into 3mm slices
Wash and peel, cut into 6mm slices
Wash and cut into 8mm slices
Scrub and steam blanch (if desired) and cut
into 8mm slices
Wash and remove seeds and white section.
Cut into 6mm strips or rings
Use new potatoes, wash and peel if desired.
Steam blanch for 4-6 minutes. Cut into
French style or 6mm thick circles.
Wash and cut into 6mm slices
Wash and slice into 6mm circles
Wash and cut into 5mm slices
50-55°C/122-131°F
TEST
Crunchy
Crunchy
Pliable
Crunchy
Crunchy
Pliable
Crunchy
Pliable
Pliable
Pliable
Pliable /
Tough
Pliable
Crunchy /
Pliable
Pliable
Pliable
Crunchy
TIME
(HRS)
4–6
9–12
9–12
10–14
8–11
7–11
7–10
4–8
4–8
4–7
7–11
4–8
7–13
10–14
10–14
7–11