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BASIC FOOD PROCESSING TECHNIQUES
Egg whites
Ensure the processing bowl and
emulsifying disc are clean, dry and free of
any fat residue.
Place a minimum of 6 egg whites and a
pinch of salt into the processing bowl.
Process using the START/PAUSE button
until egg whites are foamy (about 1 minute).
With the motor running, slowly add 1
tablespoon lemon juice through the small
small feed chute to help stabilize the egg
white foam.
NOTE
The foamed egg whites are not
recommended for making meringue
(refer to processing tips).
Egg whites
Egg white foam
NOTE
When using the emulsifying disc,
insert the disc into the processing
bowl before adding ingredients.
Milkshakes
Place milk, fl avorings and ice-cream into the
processing bowl and using the emulsifying
disc, process using START/PAUSE button
until frothy. To reduce the risk of leaks,
do not use more than 3¼ cups of liquid
when processing Milkshakes using the
emulsifying disc.
Whipped cream
Place 2½ cups (600ml) well-chilled cream
into the processing bowl and using the
emulsifying disc, process using the PULSE
button until whipped to desired consistency.
Egg sauces
(Mayonnaise, Hollandaise, Bearnaise)
Using the emulsifying disc, place a
minimum of 6 egg yolks or 4 whole eggs
into the processing bowl with seasonings
and vinegar. Process using START/PAUSE
button until mixture is light and creamy
(about 2 minutes).
For Mayonnaise: using the S Blade™, with
the motor running, slowly add oil through
the small feed chute until mixed to desired
consistency. Do not exceed LIQUID MAX
level.
For Hollandaise or Bearnaise: using the
emulsifying disc, with the motor running,
slowly add warm, melted butter through
the small feed chute until mixed to desired
consistency. Do not exceed LIQUID MAX
level.
BASIC FOOD PROCESSING TECHNIQUES
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.
FRENCH FRY/VEGETABLE
STICK DISC
NOTE
Use French Fry/Vegetable Disc with
Disc Spindle.
The french fry/vegetable stick cutting disc
is positioned on the disc spindle in the main
processing bowl and cuts food into long
chunky lengths. This disc is used primarily
for potatoes, however, a variety of foods can
be used for this application. If using large
potatoes, lie them down in feed chute for
extra long strips.
For best results, position the pusher so
that fi rm pressure is applied onto the food
to be processed.
Press the START/PAUSE button.
NOTE
When processing with the french
fry disc, the last piece of each food
processed may become caught in the
cutting blade. This is normal, however,
the disc could become unbalanced. To
reduce vibration we recommend the
pusher is quickly removed from the
feed chute after each piece of food is
processed so the motor stops quickly.
Insert the next piece of food and
repeat the process.
With some foods it may be necessary to
remove the lid. Remove the disc from the bowl,
and clear the lodged food before proceeding.
WHIPPING WITH THE
EMULSIFYING DISC
The emulsifying disc is positioned on the
disc spindle in the main processing bowl and
is used to aerate ingredients.
NOTE
When using the emulsifying disc,
insert the disc spindle before adding
ingredients.
