Breville BFP800 Instruction Booklet page 22

BASIC FOOd PROCESSING TECHNIQUES
Quad blade
Quick-mix cakes and batters
Use this method for melt 'n' mix cakes,
packet cakes and crepe batters. Place
all ingredients (starting with the liquid
ingredients) into the processing bowl
ensuring not to exceed MAX liquid level.
Process using the START/PAUSE button
until mixed to a smooth consistency. If
necessary, interrupt the processing, remove
the lid and scrape the mixture from the sides
of the bowl. Replace the lid and continue but
do not over-process the mixture.
Sorbet
For step one use the quad blade.
STEP 1
Place ripe fruit and a sugar syrup into the
processing bowl and process until smooth.
Transfer this mixture to a plastic dish and
freeze until just starting to set. Return frozen
mixture to the processing bowl and using
the quad blade, process using PULSE button
until smooth. Return mixture to freezer as
before and repeat this process 2-3 times to
break down large ice crystals.
STEP 2
Using the emulsifying disc, beat egg whites
until foamy using the emulsifying disc (see
Egg Whites in this section). Add frozen fruit
puree to egg white foam and process using
PULSE button until folded through evenly.
Freeze until ready to serve.
22
dips and spreads
Using quad blade place ingredients into
the processing bowl and process using the
START/PAUSE button until ingredients are
mixed to desired consistency. If necessary,
during processing remove the lid and scrape
the mixture from the sides of the bowl.
Emulsifying disc. Use with the Disc Spindle.
WHIPPING WITH THE
EMULSIFyING dISC
Egg whites
NOTE
Although the quad blade can be used
for egg whites, for best results we
recommend the emulsifying disc is used.
Ensure the processing bowl and
emulsifying blade are clean, dry and free
of any fat residue.
Place a minimum of 6 egg whites and a
pinch of salt into the processing bowl.
Process using the START/PAUSE button
until egg whites are foamy (about 1 minute).
With the motor running, slowly add 1
tablespoon lemon juice to help stabilise the
egg white foam.
NOTE
The foamed egg whites are not
recommended for making meringue or
Pavlova (Refer to processing tips).