Breville pro kitchen User Manual download pdf (Page 21)

21

PAge heAder.....

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.

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.

Milkshakes

Place milk, ﬂavourings and ice-cream

into the processing bowl and using the

emulsifying disc, process using the

START/PAUSE button until frothy.

Do not exceed a MAX liquid level of 5

cups/1250ml.

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.

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