FOOD PROCESSING AT A GLANCE
PROCESSING TIPS
•Do not fill the bowl above the liquid MAX level for wet ingredients. Always add drier or thicker ingredients to the processing bowl prior to adding fluids.
•Note that there is a MAX THICK LIQUID and MAX THIN LIQUID markings on the processing bowl. Thick liquid is soup and sauces (such as a tomato base puree). Thin liquid is water base stocks, milkshakes etc.
•To avoid
•If chopping fruit to add to cake batter, process before making batter, adding a little flour from quantity recommended in recipe to prevent fruit
sticking to blades.
•When crumbing bread for stuffing, use stale bread as fresh bread sticks
to blades.
•Add liquid to pureed 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 successfully using a minimum of 6 egg whites. It is recommended to use the whisk disc and PULSE function to maximise the effect.
•Beating egg whites for pavlova or meringue requires lengthy beating to dissolve the sugar and entrap the air. It is recommended to use the whisking disc for best results.
•Before slicing and shredding, trim the food to fit the feed chute. Do not overfill beyond the level indicated.
•Before slicing and shredding softer structured foods (such as meat), partially freeze until just firm.
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