Kneading With The Dough Blade; Whipped Cream; Egg Sauces; Bread Dough - Sage BFP800UK Instruction Booklet

BaSIC Food ProCeSSIng teCHnIQUeS PAge heAder.....
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
Emulsifying disc is not dishwasher
safe. Please do not place in the
dishwasher. Wash by hand.
Egg whites
note
When using the emulsifying
disc please insert disc and spindle
on to the food process and before
adding ingredients.

Whipped cream

Place 600ml well-chilled cream into the
processing bowl and using the emulsifying
disc, process using PULSE button until
whipped to desired consistency.
20
Egg white foam

egg sauces

(Mayonnaise, Hollandaise, Bearnaise)
Place a minimum of 6 egg yolks or 4
whole eggs into the processing bowl with
seasonings and vinegar use emulsifying
disc. Process using START/PAUSE button
until mixture is light and creamy
(about 2 minutes). Use emulsifying disc.
For Mayonnaise: use 4 blade processor
with the motor running, slowly add oil
through feed chute until mixed to
desired consistency.
Do not exceed MAX liquid level.
For Hollandaise or Bearnaise: with the
motor running, slowly add hot, melted
butter through feed chute until mixed
to desired consistency.
Do not exceed MAX liquid level.
Dough blade
KneadIng WItH tHe
doUgH Blade
The edges of the plastic blade
provide a softer action for combining
dough ingredients.

Bread dough

Insert the dough blade into the bowl. Use
instant active dry yeast and include with
the dry ingredients in the processing bowl.
Add 450g, add softened, cubed butter and
process using the START/PAUSE button
until the butter is absorbed into the flour. If
using oil, with the motor running, add the
oil through the small feed chute and process
until the mixture forms a soft, elastic ball of
dough. Do not over process.