Vita5 NOBEL Bedienungsanleitung Seite 13

Vegetables
FOOD
Asparagus
Beans, green or waxed
Beetroot
Broccoli
Cabbage
Carrots
Corn
Cucumber
Eggplant
Mushroom
Parsnips
Capsicum
Potatoes
Summer Squash
Tomatoes
Zucchini
50-55°C/122-131°F
PREPERATION
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 florets
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.
13.
EN
TEST
Crunchy
Crunchy
Pliable
Crunchy
Crunchy
Pliable
Crunchy
Pliable
Pliable
Pliable
Pliable/Tough
Pliable
Crunchy/Pliable
Pliable
Pliable
Crunchy