1
NUTS
Ensure shells of nuts are removed. For
crushed nuts use PULSE button until
chopped to desired consistency. For fine nut
meal process on speed 1 until a fine and
even texture is achieved. It may be necessary
to scrape the edges of the bowl using the
spatula to ensure more even chopping. Do
not over process or nuts will become oily and
produce a nut butter (see ‘Peanut Butter)
Min 175g -
Max 500g
Processing blade
DRIED FRUIT
As dried fruit can be sticky, place in freezer
for about 10 minutes (this prevents the fruit
sticking to the blades). Process using the
PULSE button until chopped to desired size
or consistency.
NOTE: If chopping fruit to add to cake batter,
process the fruit before making batter,
adding a little flour from recipe quantity to
prevent fruit sticking to processing blade.
Min 15g -
Max 500g
Processing blade
CITRUS PEEL
Remove the peel from the fruit using a
vegetable peeler and cut into .5cm pieces.
Place peel and sugar into food processor
bowl and process using speed 1 until
chopped to desired size. It may be
necessary to scrape the sides of the bowl
using the spatula to ensure more even
chopping.
NOTE: The white pith between the skin and
citrus flesh is bitter, so carefully remove the
citrus peel ensuring the pith remains on the
fruit.
Min 80g (1 cup)
+ ¼ cup sugar -
Max 160g (
cups) + ½ cup
sugar
Processing blade
HARD-BOILED
EGGS
Shell and halve the eggs, when cool, before
placing in food processor bowl. Use PULSE
button to roughly chop eggs. It may be
necessary to scrape the sides of the bowl
using the spatula to ensure more even
chopping.
Min eggs -
Max 1 eggs
Processing blade
SOFT BREAD
CRUMBS
Remove crusts from slices of stale bread and
tear into quarters. Process on speed 1 until
fine bread crumbs are formed. For coarse
breadcrumbs use the PULSE button. Dried
breadcrumbs are not recommended.
Min slices -
Max 1 slices
Processing blade
CAKE
CRUMBS
Cut cake into approximately .5cm cubes.
Process as for soft breadcrumbs (above)
Min 15g -
Max 500g
Processing blade
Basic food Processing techniques
continued