Breville BFP650 manual Round fruit and vegetables, Long fruit and vegetables

Basic Food Processing Techniques continued

for firmer foods such as potatoes and apples; and firm pressure for hard foods such as Parmesan cheese and deli meats such as salami.

5.Repeat this process until all food has been sliced, shredded or grated.

WARNING: WHEN SLICING, SHREDDING AND GRATING, ALWAYS USE THE FOOD PUSHER TO GUIDE FOOD DOWN THE FOOD CHUTE. NEVER PUT YOUR FINGERS OR SPATULA INTO THE FOOD CHUTE. ALWAYS WAIT FOR THE DISC TO STOP SPINNING BEFORE REMOVING THE LID.

Round fruit and vegetables

Prepare fruit or vegetables by washing or peeling, and coring or seeding (if necessary). For small fruit and vegetables (e.g. kiwi fruit, Roma tomatoes), trim one end so the food sits flat in the food chute.

For large fruit and vegetables (e.g. apples), cut in half or quarter to fit food chute. Pack into the food chute with cut side facing disc.

Apples in chute Sliced apples

Long fruit and vegetables

Prepare fruit or vegetable by washing or peeling. Cut the food to fit the length of the food chute (no more than 10cm). If food fits without needing to cut it, trim one end so that it sits flat in food chute.

Pack food vertically into the food chute with cut side facing disc.

For more controlled slicing of long thinner vegetables insert the large food pusher into the food chute, remove the small food pusher and use to guide food down narrower opening of the large food chute.

Tomatoes in chute Sliced tomatoes

Zucchini in chute Sliced zucchini

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