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The cutting edges of this blade are extremely sharp, so it should only ever be held by the central
plastic spindle.
Using the processing blade – Chopping
INGREDIENTS PROCEDURE
Onions, vegetables,
fruits, cooked meats
Cut ingredients into approximately 2.5cm cubes. Place up to 500g at a time into
processing bowl. Process, using speed 2-3 or pulse function until the ingredients
are chopped as desired. Remove lid and scrape the sides down with the spatula
between pulses, to ensure more even chopping.
Raw meats Trim the meat of any bone, fat and gristle. Cut into 2.5cm cubes. Process up to
500g at a time on speed 2, scraping down the sides of the bowl, until the meat is
as coarse or fine as desired.
Herbs Make sure the herbs are as dry as possible. Place into the processing bowl and
process on speed 2, until finely chopped. Scrape down the sides of the bowl
at least once during processing. Up to 2 cups of firmly packed herbs can be
processed at a time.
Breadcrumbs or
biscuits crumbs
Quarter the slices of bread. Place into the processing bowl and process using
speed 2. Process up to 6 slices with crusts removed, or 4 slices with crusts, at a
time.
Break biscuits into quarters. Process up to 2 cups or 20 biscuits at a time.
Nuts (shells removed) Place up to 2 cups of nuts into the processing bowl at a time and process using
the pulse function. If chopped too finely, the nuts will become oily and will
eventually form butter. Processing smaller quantities at a time will ensure even
chopping.
Hard cheeses To process hard cheese such as Parmesan, first cut the cheese into 2cm cubes.
With machine running, using speed 2, push cubes of cheese down the food
chute, processing 200g at a time.
Hard-boiled eggs Shell and halve the eggs before placing into the processing bowl. Process using
the pulse function.
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The stainless steel processing blade
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The stainless steel processing blade continued
Using the processing blade – Pureeing
INGREDIENTS PROCEDURE
Cooked soups, sauces Place up to 3 cups of mixture into the processing bowl and process on speed 2,
until desired consistency is reached. Ensure the liquid does not exceed 250ml.
Dips, spreads Place ingredients into the processing bowl and process on speed 1. If some
ingredients are to remain in pieces, add them last and mix in using the pulse
function.
Cooked vegetables,
fruits
These may be first cooked in a saucepan. Allow to cool, then process on speed
1 or 2 until desired consistency is reached.
Using the processing blade – Mixing
INGREDIENTS PROCEDURE
Mayonnaise, sauces Process according to the recipe. For mayonnaise pour the oil through the food
chute in a thin stream with the motor running, using speed 1.
Packet cakes Place all ingredients into the processing bowl. Process for 5 seconds using speed
1, remove lid and scrape down the sides of the bowl. Process for another 5-10
seconds.
Batters: e.g. pikelets,
crêpes, pancakes
Place all ingredients into the processing bowl and process using speed 1 until
combined, scrape sides of the bowl down once during processing. Do not fill
above maximum fill line.
Quick mix cakes These usually use a melt and mix method. Add ingredients in the order specified
in the recipe. Be careful not to over mix.
Short crust pastry and
scones
Place the flour and butter into the processing bowl and process using speed 2
until butter is absorbed. With the motor running, using speed 2-3, pour the liquid
down the food chute and process until mixture forms a ball. Approximately 30
seconds. Do not mix more than 3 cups of flour at a time. Do not over process.
Biscuits and
champagne pastry
Place butter, sugar and egg yolks into the processing bowl and process using
speed 1 until just combined. Remove lid, add the flour and mix until just
combined using the pulse function. Do not mix more than 3 cups of flour at a
time.
Yeast doughs Add ingredients in the order listed in the recipe. Add liquids through the food
chute with the motor running, using speed 2-3.