Breville BFP660 Sous Chef 12, Инструкция

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can be packed to fill the width of the chute.
The food should fit snugly so it is supported
in an upright position in the chute, but not
so tight that it could prevent the food from
moving down the chute.
Medium feed chute
Use the medium feed chute for ‘in-between’
food processing. The medium feed chute is
2¾ in (7cm) wide, and can fit ingredients up
to this size. The chute can be packed to fill the
width of the chute. The food should fit snugly
so it is supported in an upright position in the
chute, but not so tight that it could prevent
the food from moving down the chute.
Take care not to overfill the chute, as the
pusher will not activate the interlock safety
catch if the chute is too full. Do not fill over
the MAX CHUTE FILL graphic.
Pressure
When processing, never force the food down
the chute as this can damage the discs.
Apply light pressure for soft foods such as
tomatoes and bananas.
Apply medium pressure for firmer foods such
as potatoes and apples.
Apply firm pressure for hard foods such as
parmesan cheese and deli meats such as
salami.
Round fruit and vegetables
Prepare fruit or vegetables by washing and
peeling (if necessary).
Small fruit and vegetables should be trimmed
on one end so the food sits flat inside the feed
chute.
Large fruit and vegetables may need to be cut
in half to fit in the chute. Pack the chute from
left to right.
Long fruit and vegetables
Prepare fruit or vegetables by washing and
peeling (if necessary).
Ingredients can be cut cross-sectionally to
create circular results. Use the small and
medium feed chute, or pack ingredients
vertically in the large feed chute.
Ingredients can be cut lengthwise to create
ribbons. Use the large feed chute, and trim
ingredients if necessary to encourage them to
sit flat in the feed chute when the disc starts.
Pack the large feed chute horizontally.
Leafy vegetables
Cut cabbage into wedges to fit the feed chute.
For lettuce, separate leaves, then roll up and
pack vertically in the feed chute.
Cheese
Caution should be taken when processing
cheese in a food processor. For soft cheese
such as mozzarella, partially freeze it until
firm. This will help prevent jamming the disc.
Round cheeses such as mozzarella should be
trimmed at one end to encourage them to sit
flat in the feed chute with the disc starts.
Hard cheeses such as parmesan must be
checked first to ensure they are not too hard
(to avoid damaging blade edges). The cheese
should slice easily with a sharp knife and
remove the rind before processing.
Wedged shaped cheeses such as parmesan
can be packed side by side to form a
rectangular shape in the chute.
Deli meats
Cut in lengths to fit the height of the feed
chute. The length must not be higher than
MAX CHUTE FILL graphic. Pack with the
cut side facing down. For hard cured sausages
like salami and pepperoni trim on one end
and process one sausage at a time through
the small or medium feed chute, depending
on size.
Chocolate
Break a block of chocolate into small pieces,
and chill until firm. Pack into the small feed
chute, and then shred.
Quick-mix cakes and batters
Place all ingredients in the bowl, starting with
liquids, and being careful not to exceed the
MAX LIQUID level. Process using the PULSE
button until folded evenly. Scrape down sides
of bowl as needed. Do not over-process.
This method can also be used for
melt ’n’ mix cakes, packet cake mixes
and crêpe batters.
KNEADING WITH THE
MICRO-SERRATED S-BLADE™
Always remember to place the spindle and
S-blade into the processing bowl before
adding the food.
Pastry dough
Place flour and chilled, cubed butter into the
processing bowl.
Do not process more than 2 cups (300g) of
flour using the START | PAUSE button in
intervals until the butter is absorbed into the
flour.
Steadily add liquid through the small feed
chute with the motor still running. Process
until the mixture forms a ball.
Bread or pizza dough
Place flour and dry ingredients into the
processing bowl, including instant active
dry yeast.
Do not process more than 5 cups (700g) of
flour or using the START | PAUSE button in
intervals.
Steadily add liquid (including oil) through the
small feed chute with the motor still running.
Process until the mixture until it forms a soft,
elastic dough ball.
Transfer dough ball to a lightly floured
surface and knead for a further 5 minutes if
necessary until soft and pliable.
If processing more than two recipes of dough
ingredients (700g flour), allow the motor
base to cool for an extended period before
subsequent kneading.
Place dough into a large, greased mixing
bowl and cover. Stand in a warm place until it
has doubled in size. Turn the dough out onto
a lightly floured surface and knead again until
smooth and elastic. Shape the dough then
allow to rise in a warm area before baking in
a hot oven.
SLICING, GRATING AND SHREDDING
Important: The spindle must be used
with both the adjustable slicer and
the reversible shredder/grater.
Adjustable slicer
Will slice food to an even and consistent
thickness. It can be adjusted to 24 settings,
from very fine (0.3mm) to thick (8.0mm).
To adjust the slicing thickness, hold the
adjustable slicing disc by the outer edge with
one hand, and turn the adjustment dial on
the underside with the other hand. An arrow
graphic indicates the thickness of the slice
you will get.
Reversible grater and shredder
This disc has an array of small blades on
both sides of the disc. Align the disc so larger
holes face up for courser textured results,
or with the smaller holes facing up for finer
results. The discs are labelled showing which
side faces up.
CONTROLLING THE INGREDIENTS
It is important to position the food in the
chute to gain maximum control and best
results.
Smaller ingredients
For long thin foods such as carrots,
cucumbers, zucchini, etc., use the small feed
chute. This will avoid the ingredient from
tipping over during slicing.
Larger ingredients
The wide feed chute is 5in (13cm) wide, and
can fit ingredients up to this size. The chute