Breville the Sous Chef BFP800XL, Instruction Book

Page: 25 / 97

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PAGE HEAdER..... BASIC FOOd PROCESSING TECHNIQUES
Lettuce in chute Sliced lettuce
Cheese
Caution should always be taken when
processing cheese in a food processor.
For soft cheese such as Mozzarella and
Bocconcini, partially freeze, until firm
otherwise it will jam in the disc. For hard
cheese such as Parmesan, check first that it
is not too hard otherwise it will damage the
disc - the cheese should slice easily with a
sharp knife.
For round cheese such as Mozzarella and
Bocconcini, slice one end and pack into the
feed chute so the flat end is facing the disc.
For wedge-shaped cheese, pack 2 pieces
side by side into chute to form a rectangular
shape (one piece with tip facing down, other
piece with tip facing up). Slice or shred.
deli meats
Cut the meat to fit the length of the feed
chute (no more than 5 ½ inches (14cm)).
Pack into the feed chute with the cut side
facing disc.
Salami in chute Sliced salami
Raw meat
Partially freeze trimmed meat that has
been cut to fit the feed chute until firm.
Recommended cuts: pork and lamb fillet,
thickly cut boneless sirloin. Pack into the
feed chute vertically. Slice.
Chocolate
Break block of chocolate into pieces.
Chill until firm. Pack into the small feed
chute. Shred.
JULIENNE dISC
NOTE
Use Julienne Disc with Disc Spindle.
The Julienne disc is positioned on the disc
spindle in the main processing bowl and cuts
food into long thin strips. Common items
to be julienned include carrots, zucchini,
potato and celery. For longer strips, use the
large feed chute and lie the foods down
horizontally. For shorter “match stick” size
strips use the small feed chute and pusher.
BFP800XL_IB_B11_FA.indd 25 27/05/11 4:59 PM