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BASIC FOOD PROCESSING TECHNIQUES
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 firm 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.
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).
BFP800XL_IB_C12_FA.indd 26 15/03/12 1:32 PM