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PAge heAder.....
BASIC FOOD PROCESSING TECHNIQUES
NOTE
Emulsifying disc is not dishwasher
safe. Please do not place in the
dishwasher. Wash by hand.
Egg whites Egg white foam
NOTE
When using the emulsifying
disc please insert disc and spindle
on to the food process and before
adding ingredients.
Whipped cream
Place 600ml well-chilled cream into the
processing bowl and using the emulsifying
disc, process using PULSE button until
whipped to desired consistency.
Egg sauces
(Mayonnaise, Hollandaise, Bearnaise)
Place a minimum of 6 egg yolks or 4
whole eggs into the processing bowl with
seasonings and vinegar use emulsifying
disc. Process using START/PAUSE button
until mixture is light and creamy
(about 2 minutes). Use emulsifying disc.
For Mayonnaise: use quad blade with the
motor running, slowly add oil through feed
chute until mixed to desired consistency.
Do not exceed MAX liquid level.
For Hollandaise or Bearnaise: with the
motor running, slowly add hot, melted butter
through feed chute until mixed to desired
consistency.
Do not exceed MAX liquid level.
Dough blade
KNEADING WITH THE
DOUGH BLADE
The edges of the plastic blade
provide a softer action for combining
dough ingredients.
Pastry and scone dough
Insert the dough blade into the bowl. Place
flour and cubed, chilled butter into the bowl.
Add 3 cups / 450g of flour and process
using PULSE button until butter is absorbed
into flour. While motor is running, quickly
add liquid through feed chute, processing
until mixture forms a ball of dough.