Breville BFP800 XL G16 Instruction Book page 20

FRENCH FRY/VEGETABLE
STICK DISC
The french fry/vegetable stick cutting disc
is positioned on the disc spindle in the main
processing bowl and cuts food into long
chunky lengths. This disc is used primarily
for potatoes, however, a variety of foods can
be used for this application. If using large
potatoes, lie them down in feed chute for extra
long strips.
For best results, position the pusher so
that firm pressure is applied onto the food to
be processed.
Press the START/PAUSE button.
With some foods it may be necessary to
remove the lid. Remove the disc from the bowl,
and clear the lodged food before proceeding.
NOTE
Use French Fry/Vegetable Disc with
Disc Spindle.
When processing with the french fry disc, the
last piece of each food processed may become
caught in the cutting blade. This is normal,
however, the disc could become unbalanced.
To reduce vibration we recommend the pusher
is quickly removed from the feed chute after
each piece of food is processed so the motor
stops quickly. Insert the next piece of food and
repeat the process.
WHIPPING WITH THE
EMULSIFYING DISC
The emulsifying disc is positioned on the disc
spindle in the main processing bowl and is
used to aerate ingredients.
NOTE
When using the emulsifying disc, insert the
disc spindle before adding ingredients.
Egg whites
Ensure the processing bowl and emulsifying
disc are clean, dry and free of any fat residue.
20
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
through the small feed chute to help stabilize
the egg white foam.
NOTE
The foamed egg whites are not recommended
for making meringue (refer to processing tips).
When using the emulsifying disc, insert the
disc into the processing bowl before adding
ingredients.
Milkshakes
Place milk, flavorings and ice-cream into the
processing bowl and using the emulsifying
disc, process using START/PAUSE button until
frothy. To reduce the risk of leaks, do not use
more than 3¼ cups of liquid when processing
Milkshakes using the emulsifying disc.
Whipped cream
Place 2½ cups (600ml) well-chilled cream into
the processing bowl and using the emulsifying
disc, process using the PULSE button until
whipped to desired consistency.
Egg sauces
(Mayonnaise, Hollandaise, Bearnaise)
Using the emulsifying disc, place a minimum of
6 egg yolks or 4 whole eggs into the processing
bowl with seasonings and vinegar. Process
using START/PAUSE button until mixture is
light and creamy (about 2 minutes).
For Mayonnaise: using the S Blade™, with the
motor running, slowly add oil through the small
feed chute until mixed to desired consistency.
Do not exceed LIQUID MAX level.
For Hollandaise or Bearnaise: using the
emulsifying disc, with the motor running, slowly
add warm, melted butter through the small feed
chute until mixed to desired consistency. Do not
exceed LIQUID MAX level.