Breville the Sous Chef BFP800XL Instruction Book page 29

FOOd PROCESSING AT A GLANCE
For more information about preparation of food and how to process, refer to basic
processing techniques.
For specific recipes, refer to the recipe section.
FOOd
Avocado
Asparagus (cooked)
Beets
Broccoli (cooked)
Butternut Squash
Cabbage
Carrot
Cauliflower (cooked)
Celery
Chili Pepper
Eggplant
Garlic
Ginger
Herbs
Leeks (cooked)
Lettuce
Mushrooms (raw)
Mushrooms (cooked)
BFP800XL_IB_B11_FA.indd 29
BLAdE TyPE
S Blade™ or mini blade
Use: Guacamole
S Blade™ or mini blade
Use: Asparagus dip
S Blade™
Use: Broccoli soup
S Blade™ or mini blade
Use Butternut Squash soup
S Blade™ or mini blade
Use: Vegetable soup
S Blade™ or mini blade
Use: Cauliflower soup
S Blade™ or mini blade
Use: Vegetable soup
S Blade™ or mini blade
Use: Seasoning
S Blade™ or mini blade
Use: Accompaniment, soups
S Blade™ or mini blade
Use: Seasoning
S Blade™ or mini blade
Use: Seasoning
S Blade™ or mini blade
Use: Seasoning pesto
S Blade™ or mini blade
Use: Cooked for soups
S Blade™ or mini blade
Use: Vegetable soup
S Blade™
Use: Mushroom soup
AdJUSTABLE SLICING
dISC THICKNESS
2 - 5
2 - 5
Thin 1-2 and med 2-3
Use: Accompaniment
0 - 5
Thin 1-2 med 2-3
Use: Salad
2 - 5
Use: Grilled eggplant
0-2
Use: Garlic chips
2-5
Use: Vegetable soup
2-4
Use: Salad
4-6 Use: Salad, vegetable
soup, mushroom sauce,
mushroom soup
4-6 Use: Salad, vegetable
soup, mushroom sauce,
mushroom soup
RECOMMENdEd dISC
TyPE
Shredding
Use: Salad
Shredding
Use: Salad
Shredding
Use: Salad
Shred or Julienne
Use: Accompaniment to
dishes
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27/05/11 5:00 PM