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BASIC FOOD PROCESSING TECHNIQUES
PURÉERING WITH THE
MICRO-SERRATED S BLADE™
The S Blade
™
purées raw and cooked food
to the consistency required, including baby
food. For many large processing tasks,
blades will cut the processing time needed
to achieve the desired results. Always
remember to place the S Blade
™
into the
bowl before adding the food.
NOTE
After puréeing the food, carefully
remove the S Blade
™
and use the
spatula to scrape any food adhering to
the blade and the processing bowl.
Cooked vegetables
Peel and cut vegetables into 1 inch (2.5cm)
cubes. Ensure vegetables are well cooked
and softened before processing. Process
no more than 10 cups at a time using the
START/PAUSE button until food is puréed
to desired consistency.
NOTE
After processing vegetables, add
stock through the small feed chute, if
necessary, to make a smoother purée.
Creamed vegetable soups
Use same process as for cooked vegetables
above then with motor running, gradually
add no more than 4 cups stock and cream
or milk through the small feed chute. Do not
exceed LIQUID MAX level.
Cooked pumpkin
Puréed pumpkin
Cooked meat and patés
Trim and cut cooked meat into 1 inch
(2.5cm) cubes. For chicken liver paté,
leave livers whole. Process no more than
2¼ lbs (1kg) for no more than 30 seconds
the START/PAUSE button until puréed to
desired consistency. For paté, add cream
through the small feed chute while motor is
running.
NOTE
Add pan juices during processing if
mixture becomes too stiff.
Peanut butter
Process shelled peanuts, no more than 6
cups at a time, using the START/PAUSE
button until puréed to desired consistency.
Note: mixture will form into a ball.
NOTE
2 cups peanuts will yield
approximately 1 cup peanut butter.
The natural oil in the butter will
separate on standing. Stir before use.
BASIC FOOD PROCESSING TECHNIQUES
Citrus peel
Remove the peel from the fruit using a
vegetable peeler and cut into 1 inch (2.5cm)
pieces. Process no more than 6 cups at a
time together with ½ cup granulated sugar
and using the PULSE button at 1-2 second
intervals until chopped to desired size.
NOTE
The white pith between the skin and
citrus fl esh is bitter, so carefully
remove the citrus peel ensuring the
white pith remains on the peel.
Hard boiled eggs
After cooking eggs to hard boiled stage,
allow to cool then remove shells and cut
eggs in half. Process no more than 12 eggs
at a time using the PULSE button at 1-2
second intervals until chopped to desired
size or consistency.
Soft breadcrumbs
Break stale bread into chunks (fresh bread
will stick to blades). Process no more than
6 cups at a time using the PULSE button
at 1-2 second intervals until crumbed to
desired consistency.
NOTE
For best results when making bread
crumbs, add one slice at a time.
Dried breadcrumbs
Tear bread into chunks and toast in oven
until golden and crisp. Do not over brown.
Process no more than 6 cups at a time using
the PULSE button at 1-2 second intervals
until crumbed to desired consistency.
Cookie crumbs
Break cookies into quarters, measure
quantity and place into processing bowl.
Process no more than 6 cups at a time using
the PULSE button at 1-2 second intervals
until crumbed to desired consistency.
NOTE
Sweet or savory cookies crumbs can
be used as an alternative to pastry for
sweet or savory pies.
Whole cookies
Cookie crumbs
Cake crumbs
Cut cake into small pieces, measure quantity
and place into processing bowl. Process no
more than 6 cups at a time using the PULSE
button at 1-2 second intervals until crumbed
to desired consistency.
