Cooked Vegetables; Creamed Vegetable Soups; Cooked Meat And Patés; Peanut Butter - Breville BFP800XL Instruction Book

PAge heAder..... BASIC FOOd PROCESSING TECHNIQUES
NOTE
After puréeing the food, carefully
remove the S Blade ™ and use the
spatula to scrape any food adhering to
the blade and the processing bowl.

Cooked vegetables

Peel and cut vegetables into 1 inch (2.5cm)
cubes. Ensure vegetables are well cooked
and softened before processing. Process
no more than 10 cups at a time using the
START/PAUSE button until food is puréed
to desired consistency.
NOTE
After processing vegetables, add
stock through the small feed chute, if
necessary, to make a smoother purée.

Creamed vegetable soups

Use same process as for cooked vegetables
above then with motor running, gradually
add no more than 4 cups stock and cream
or milk through the small feed chute. Do not
exceed LIQUID MAX level.
Cooked pumpkin Puréed pumpkin
Cooked meat and patés
Trim and cut cooked meat into 1 inch
(2.5cm) cubes. For chicken liver paté,
leave livers whole. Process no more than
2¼ lbs (1kg) for no more than 30 seconds
the START/PAUSE button until puréed to
desired consistency. For paté, add cream
through the small feed chute while motor is
running.
NOTE
Add pan juices during processing if
mixture becomes too stiff.

Peanut butter

Process shelled peanuts, no more than 6
cups at a time, using the START/PAUSE
button until puréed to desired consistency.
The mixture will form into a ball.
NOTE
2 cups peanuts will yield
approximately 1 cup peanut butter.
The natural oil in the butter will
separate on standing. Stir before use.
Shelled peanuts Peanut butter
19