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BASIC FOOD PROCESSING TECHNIQUES
Quick-mix cakes and batters
Use this method for melt ‘n mix cakes,
packet cakes and crêpe batters. Place
all ingredients (starting with the liquid
ingredients) into the processing bowl
ensuring not to exceed MAX liquid level.
Process using the START/PAUSE button until
mixed to a smooth consistency. If necessary,
interrupt the processing, remove the lid and
scrape the mixture from the sides of the bowl
with a spatula. Replace the lid and continue, be
sure not to over process the mixture.
Cookie dough
Insert the S Blade™ into the processing bowl.
Place softened butter and sugar into the
processing bowl. Process using the START/
PAUSE button until lightly creamed. With
the motor running, add eggs one at a time
down the small feed chute, mixing well after
each addition. Place dry ingredients into the
processing bowl and use the PULSE button
until ingredients are just combined. Add
dried fruit, nuts, etc. through the small feed
chute and use the PULSE button until the
additions are folded through evenly.
Flour and butter
Pastry dough
Melt ‘n mix cookies
Insert the S Blade™ into the processing bowl.
Place melted ingredients, followed by liquid
ingredients then dry ingredients into the
processing bowl. Process ingredients using
the PULSE button until just combined. If
necessary, interrupt the processing, remove
the lid and scrape the mixture from the
sides of the bowl with a spatula. Replace the
lid and continue but do not over-process
the mixture. Add dried fruit, nuts etc. after
this step using PULSE button until folded
through evenly.
Sorbet
Using the S Blade™, place ripe fruit and sugar
syrup into the processing bowl and process
until smooth. Transfer this mixture to a
plastic dish and freeze until just starting to
set. Return frozen mixture to the processing
bowl and using the S Blade™, process using
the PULSE button until smooth. Return
mixture to freezer as before and repeat this
process 2-3 times to break down large ice
crystals. Using the emulsifying disk, beat
egg whites until foamy (see 'Egg Whites',
pg 27).
Add frozen fruit purée to egg white foam and
process using PULSE button until folded
through evenly. Freeze until ready to serve.
Dips and spreads
Using S Blade™ place ingredients into the
processing bowl and process using the
START/PAUSE button until ingredients are
mixed to desired consistency. If necessary,
during processing remove the lid and scrape
the mixture from the sides of the bowl with
a spatula.
BASIC FOOD PROCESSING TECHNIQUES
Shelled peanuts
Peanut butter
Fresh fruit
Peel and cut fruit into 1 inch (2.5cm).
Ensure any seeds or stones are removed.
For hard or fi rm fruit such as apples and
pears, cook until soft before processing.
Process no more than 6 cups at a time using
the START/PAUSE button until puréed to
desired consistency.
Baby food
Trim and cut cooked food (meat and/
or vegetables) into 1 inch (2.5cm) cubes.
Process no more than 8 cups at a time using
the START/PAUSE button until puréed to
desired consistency.
NOTE
Add stock, milk or gravy during
processing if mixture becomes too
stiff. If required, freeze excess mixture
in ice-cube trays, then repack in
freezer bags ready for use.
MIXING WITH THE
MICRO-SERRATED S BLADE™
The S Blade™ mixes ingredients for cakes,
batters, and egg-based sauces such as
mayonnaise. Always remember to place the
S Blade™ into the processing bowl before
adding the food.
Butter cake (Pound cake)
Place softened butter and sugar into
the processing bowl. Process using the
START/PAUSE button until mixture is
lightly creamed. With the motor running,
add eggs one at a time down the small feed
chute, mixing well after each addition. Add
liquid and dry ingredients to the mixture in
the processing bowl and process using the
PULSE button until folded through evenly.
If necessary, interrupt the processing,
remove the lid and scrape the mixture from
the sides of the bowl with a spatula. Replace
the lid and if adding dried fruit, nuts, etc.,
use the PULSE button until folded through
evenly.
Creamed butter & sugar
Buttercake batter
