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FOOD PROCESSING AT A GLANCE
PROCESSING TIPS
• Do not fill the processing bowl
above the liquid ‘Liquid Max’ for wet
ingredients. Always add drier or thicker
ingredients to the processing bowl prior
to adding fluids.
• To avoid over-processing when coarsely
chopping food, frequently check
consistency. Use the spatula to scrape
down the sides of bowl to ensure an
even texture.
• If chopping fruit to add to cake batter,
process before making batter, adding a
little flour from quantity recommended
in recipe to prevent fruit from sticking
to blades.
• When crumbing bread for stuffing, use
stale bread as fresh bread sticks to blades.
• Add liquid to puréed foods after processing.
• Use the small feed chute when adding
liquid to processed mixtures.
• Peanut butter made in the food
processor will separate on standing. Stir
just before use.
• When processing a variety of
ingredients, it is not necessary to remove
them after each addition, unless they
exceed the MAX level marking.
• When mixing dry and wet ingredients,
the mixture will process more evenly
if the wet ingredients are placed in the
bowl preceding the dry ingredients.
• Egg white foams used for aerating
mixtures such as fruit sorbet, work
successfully. A minimum of 6 egg whites
is recommended. It is recommended to
use the emulsifying disc to maximize
the effect.
• Beating egg whites for meringue
requires lengthy beating to dissolve
the sugar and entrap the air. It is not
recommended to use the emulsifying
disc for best results.
• Before slicing and shredding, trim the
food to fit the feed chute. Do not overfill
beyond the ‘Chute Fill Max’ indicator.
• Before slicing and shredding softer
structured foods (such as meat), partially
freeze until just firm.
BFP800XL_IB_B11_FA.indd 32 27/05/11 5:00 PM