Breville BFP800 manual Citrus peel, Hard boiled eggs, Soft breadcrumbs, Dried breadcrumbs

PAB geSICheaderFOOD PROCESSING..... TECHNIQUES

NOTE

If chopping fruit to add to cake batter, process the fruit before making the batter, adding a little flour from recipe quantity to prevent fruit sticking to quad blade.

Whole dried fruit Chopped dried fruit

Citrus peel

Remove the peel from the fruit using a vegetable peeler and cut into 2.5cm pieces. Process no more than 4 cups at a time together with ½ cup granulated sugar and using the PULSE button at 1–2 second intervals until chopped to desired size.

NOTE

The white pith between the skin and citrus flesh is bitter, so carefully remove the citrus peel ensuring the white pith remains on the fruit.

Hard boiled eggs

After cooking eggs to hard boiled stage, allow to cool then remove shells and cut eggs in half. Process no more than 12 eggs at a time using the PULSE button at 1–2 second intervals until chopped to desired size or consistency.

Soft breadcrumbs

Break stale bread into chunks (fresh bread will stick to blades). Process no more than 4 cups at a time using the PULSE button at 1–2 second intervals until crumbed to desired consistency.

NOTE

For best results when making bread crumbs, add one slice at a time.

NOTE

700g pkt sliced bread yields approximately 10 cup soft breadcrumbs. Freeze in one cup portions for later use.

Dried breadcrumbs

Break bread into chunks and toast in oven until golden and crisp. Do not over brown. Process no more than 4 cups at a time using the PULSE button at 1–2 second intervals until crumbed to desired consistency.

Biscuit Crumbs

Break biscuits into quarters, measure quantity and place into processing bowl. Process no more than 4 cups at a time using the PULSE button at 1–2 second intervals until crumbed to desired consistency.

NOTE

Sweet or savory biscuit crumbs can be used as an alternative to pastry for sweet or savory pies.

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