Breville the Sous Chef BFP800XL, Instruction Book

Page: 17 / 97

17
PAGE HEAdER..... BASIC FOOd PROCESSING TECHNIQUES
Garlic, chili and ginger
For garlic, peel cloves and leave whole. For
chili, leave whole (remove seeds for milder
chili). For ginger, peel and cut into 1 inch
(2.5cm) cubes. Process until chopped to
desired consistency. Store chopped garlic
or chili mixed with a little vegetable oil in
an airtight container in refrigerator for up
to 1 week. Mix ginger with a little Sherry.
If adding garlic, chili or ginger to other
ingredients, drop whole pieces down the
small feed chute while the motor is running.
Whole chilies Chopped chilies
Herbs
Wash and dry herbs thoroughly. Remove
any coarse stems. Process no more than 2
bunches (approx. 4 cups) at a time using the
PULSE button at 1-2 second intervals until
chopped to desired size or consistency.
Basil leaves Chopped basil
Nuts
Process no more than 6 cups shelled nuts at
a time using the PULSE button at 1-2 second
intervals until chopped to desired size.
Shelled peanuts Chopped peanuts
dried fruit
As dried fruit can be sticky, place in freezer
for about 10 minutes (this prevents the fruit
sticking to the blades). Process no more
than 4 cups at a time using the PULSE
button at 1-2 second intervals until chopped
to desired size or consistency.
NOTE
If chopping fruit to add to cake batter,
process the fruit before making the
batter, adding a little flour from recipe
quantity to prevent fruit from sticking
to the S Blade
™
processing blade.
Whole dried fruit Chopped dried fruit
BFP800XL_IB_B11_FA.indd 17 27/05/11 4:59 PM