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OPERATING yOUR BREvILLE PROdUCT
PROCESSING TIPS
•
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 food 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 to ensure lower
section of the Quad
is covered to maximise the effect.
•
Beating egg whites for pavlova or
meringue, requires lengthy beating
to dissolve the sugar and entrap the
air. The sharp cutting edge of the
processing blade will not aerate the
mixture sufficiently. It is therefore not
recommended to beat egg whites for
meringue in a food processor.
•
Before slicing and shredding, trim the
food to fit the food chute.
®
processing blade
•
Before slicing and shredding softer food,
partially freeze the food first until
just firm.
•
When finished processing, press the
OFF button, switch the food processor
off at the power outlet and unplug the
power cord.
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