Vegetables
50-55°C/122-131°F
FOOD
PREPARATION
TEST
TIME
(HRS)
Asparagus
Wash and cut into
25
mm pieces
Crunchy
4
–6
Beans, green
or waxed
Wash, remove ends and cut into
25
mm
pieces or French style
Crunchy
9
–
12
Beetroot
Remove
1
0mm of the top, scrub thoroughly.
Peel if preferred and cut into
5
mm slices.
Pliable
9
–
12
Broccoli
Wash and trim and cut into
1
cm pieces. Dry
the
fl
orets whole.
Crunchy
1
0–
14
Cabbage
Wash and trim, cut into
3
mm strips
Crunchy
8–
11
Carrots
Wash and trim tops, peel or scrape if
desired. Cut into
3
mm thick slices.
Pliable
7
–
11
Corn
Cut kernels from cob and spread on the
mesh tray.
Crunchy
7
–
1
0
Cucumber
Wash and trim, cut into
3
mm 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
1
0–
14
Tomatoes
Wash and slice into 6mm circles
Pliable
1
0–
14
Zucchini
Wash and cut into
5
mm slices
Crunchy
7
–
11
EN
14
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