Breville Sous Chef 12 Plus BFP680, Instruction Book

Page: 13 / 48

13
OVERLOAD PROTECTION SYSTEM
• The food processor has an overload protection
system to prevent damage to the motor.
If activated, the food processor will go into
STANDBY mode, and the buttons will flash.
• Unplug and allow to cool for 30 minutes.
Once cooled, you will be able to use the food
processor as usual again.
• Note that some stiff mixtures (such as bread
dough) may cause the blade to rotate more
slowly than normal. If this happens, do not
process for more than 1 minute.
• If the blades or discs jam with food while
processing, immediately and unplug from
the power outlet before clearing the wedged
food. If this happens more than once, the
bowl may be overloaded. Try processing in
smaller batches.
CHOPPING WITH THE
MICRO-SERRATED S-BLADE™
The S-blade chops raw and cooked food
to the consistency required, from coarsely
chopped to minced. The blades process very
efficiently, and may take
less time than expected to process many
large tasks.
Always remember to place the spindle and
S-blade into the processing bowl before
adding the food.
Avoid over-processing by checking the
consistency frequently. For many tasks, we
recommend using the PULSE button, as it
may only take a few seconds to fully process
food to your desired consistency.
If necessary, turn the POWER off and use a
spatula to scrape down the sides of the bowl
to encourage even processing.
Raw vegetables, fruit and cooked meats
Trim and cut food into 1 inch (2.5cm) cubes.
Process no more than 6 cups at a time using
the PULSE button at 1–2 second intervals
until chopped to desired size or consistency.
Raw meat, chicken and fish
Trim excess fat and cut food into 1 inch
(2.5cm) cubes. Ensure all bones are removed.
Chill well in freezer until firm as this will help
to cut through the food more readily. Process
no more than 2¼ pounds (or 1kg) of raw meat
at a time. At this capacity the motor should
run for no more than 30 seconds at a time.
Use a combination of the START and the
PULSE button until chopped or minced to the
desired consistency.
Garlic, chilli and ginger
Peel garlic cloves and process them whole.
Leave chillies whole, or remove seeds for
milder chilli. Peel and cut ginger into 1 inch
(2.5cm) cubes.
For other solid herbs like lemongrass or
galangal, peel and cut into cubes or pieces
between ½ and 1 inch in size.
Size should be made smaller for harder or
more dense herbs.
Process using the PULSE button at
1–2 second intervals until chopped to the
desired consistency.
Store chopped herbs with a little vegetable oil
in an airtight container in the refrigerator for
up to 1 week.
If adding garlic, chilli or ginger to other
ingredients, drop whole pieces down the
small feed chute while the motor is running.
Leafy herbs
Wash and dry herbs thoroughly. Remove
any coarse stems. Process no more than
2 bunches of herbs (approx. 4 cups) at a
time using the PULSE button at 1–2 second
intervals until chopped to the desired
consistency.
Use leafy herbs immediately for the most
aromatic results in your recipe.