Vegetables

Vegetables

PRODUCTPREPARATIONEMPLOYMENTTIME AND SCHEDULE
PARSLEYArrange the leaves not too overlapping and turn them occasionally.Excellent in powder form, also in preparations in oil.P3 12/16 h
SPINACHLeaves whole or in pieces. Shake them frequently so that they do not overlap.For risottos, omelettes or similar.P3 12/16 h
ZUCHINISIn rounds if small and young. In pieces or cubes, without the central pulp, if larger.For side dishes or minestrone soups after tempering. Very tasty in oil as long as they are small and young. Dried in slices with herbs they are a crunchy, tasty and healthy appetiser.P2 8/12 h
PUMPKINSeedless peeled and cut into slices or cubes.For risottos and soups after tempering. Blended as flour to be added to bread, pasta, various preparations.t3 24 h
POTATOESSliced or cubed (8-10 mm). Shake them so that they do not stick. The surface can brown without compromising the taste.For minestrone soups but also for side dishes after tempering. Also keep mixed with other vegetables for the preparation of soups and stews.P4 12 h
CABBAGESlicing and spreading, they require no special care.Mainly for soups and stews and other preparations after tempering.P1 16/20 h
CHILI PEPPERSNot very permeable peel: they give very good results when cut in half lengthwise.In chunks or powder form to impart a spicy flavour to various culinary preparations.P4
18 h for crispy and quick t4 for maximum aroma retention
PEPPERCut into pieces or strips. they do not require any special care and are easy to dry.For all preparations, such as fresh, after tempering. Also in oil.t4 12/18 h
TOMATOESMedium small size, long drying, but gives excellent results. If overripe, it may blacken, but retains its taste. To be dried split in half without salting and draining, to retain the salt and vitamin content.It can be used after tempering in all preparations such as fresh tomatoes, in side dishes, sauces, soups... excellent in oil combined with preferred flavourings (garlic, basil, oregano, chilli); suitable for sauces and gravies or pulverisedt4-t5 30/48 h
AROMATIC AND MEDICINAL HERBSChamomile, St. John's Wort, mallow, calendula, thyme, rosemary, nettle, mint, lemon balm, sage, etc. Better results are obtained by leaving the leaves whole, although this takes longer than processing with sliced or chopped leaves.Herbal teas, pout pourri, decoctions, seasoning for every dish.P3 6/24 h
MUSHROOMSClean them without wetting them and cut them into slices of about 5 mm.For all preparations, such as fresh, after tempering.P2

Vegetables

BIOSEC MANUAL

Introduction

General Warnings

Technical Information

First Use

Operation

Use of programmes

What to dry

Fruit

Vegetables

Meat and Fish

Pastry and meringues

Troubleshooting

Frequently asked questions

Warranty

Disposal

Declaration of conformity