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Vegetables 50-55°C/122-131ºF
FOOD PREPARATION TEST
TIME (HRS)
FAST
TIME (HRS)
REGULAR
Asparagus Wash and cut into 25mm pieces Crunchy 2 2-3
Beans,
Green or
waxed
Wash, remove ends and cut into
25mm pieces or French style
Crunchy 2 6-8
Beetroot Remove 10mm of the top, scrub
thoroughly. Peel if preferred and
cut into 5mm slices.
Pliable 2 6-8
Broccoli Wash and trim and cut into 1cm
pieces. Dry the florets whole.
Crunchy 2 7-9
Cabbage Wash and trim, cut into 3mm strips Crunchy 2 5-7
Carrots Wash and trim tops, peel or scrape
if desired. Cut into 3mm thick
slices.
Pliable 2 4-7
Corn Cut kernels from cob and spread
on the mesh tray.
Crunchy 2 4-7
Cucumber Wash and trim, cut into 3mm slices Pliable 2 2-6
Eggplant Wash and peel, cut into 6mm slices Pliable 2 2-6
Mushroom Wash and cut into 8mm slices Pliable 2 2-6
Parsnips Scrub and steam blanch (if
desired) and cut into 8mm slices
Pliable /
Tough
2 4-7
Capsicum Wash and remove seeds and white
section. Cut into 6mm strips or
rings
Pliable 2 2-6
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
2 4-9
Summer
Squash
Wash and cut into 6mm slices Pliable 2 7-9
Tomatoes Wash and slice into 6mm circles Pliable 2 7-9
Zucchini Wash and cut into 5mm slices Crunchy 2 4-7
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