Processing Tips - Sage BFP800UK Instruction Booklet

Food ProCeSSIng at a glanCe PAge heAder.....

ProCeSSIng tIPS

• Do not fill the bowl above the liquid
MAX level for wet ingredients. Always
add drier or thicker ingredients to the
processing bowl prior to adding fluids.
• Note that there is a MAX THICK
LIQUID and MAX THIN LIQUID
markings on the processing bowl. Thick
liquid is soup and sauces (such as a
tomato base puree). Thin liquid is water
base stocks, milkshakes etc.
• To avoid over-processing when coarsely
chopping food, frequently check
consistency. It is also recommended
to use the PULSE function to avoid
over-processing food. Use the spatula to
scrape down the sides of bowl to ensure
an even texture.
• If chopping fruit to add to cake
batter, process before making batter,
adding a little flour from quantity
recommended in recipe to prevent
fruit sticking to blades.
• When crumbing bread for stuffing, use
stale bread as fresh bread sticks
to blades.
• Add liquid to pureed foods
after processing.
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• Use the small feed chute when adding
liquid to processed mixtures.
• Peanut butter made in the food
processor will separate on standing.
Stir just before use.
• When processing a variety of
ingredients, it is not necessary to remove
them after each addition, unless they
exceed the MAX level marking.
• When mixing dry and wet ingredients,
the mixture will process more evenly
if the wet ingredients are placed in the
bowl preceding the dry ingredients.
• Egg white foams used for aerating
mixtures such as fruit sorbet, work
successfully. A minimum of 6 egg
whites successfully using a minimum of
6 egg whites. It is recommended to use
the whisk disc and PULSE function to
maximise the effect.
• Beating egg whites for pavlova or
meringue requires lengthy beating to
dissolve the sugar and entrap the air.
It is recommended to use the whisking
disc for best results.
• Before slicing and shredding, trim the
food to fit the feed chute. Do not overfill
beyond the level indicated.
• Before slicing and shredding softer
structured foods (such as meat), partially
freeze until just firm.