Breville Consumer Service Center
USA
Canada
Mail: Breville USA
19400 S. Western Ave
Torrance CA
90501-1119
Mail:
Phone:1-866-273-8455
1-866-BREVILLE
Phone: 1-855-683-3535
Email: askus@brevilleusa.com
Email: askus@breville.ca
Breville Canada
2555, Avenue de l’Aviation
Pointe-Claire (Montreal)
Quebec H9P 2Z2
www.breville.com
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2013.
Due to continued product improvement, the products illustrated/photographed
in this booklet may vary slightly from the actual product.
BFP800XL /A Issue - E13
the Sous Chef ‰
Instruction Book - Livret d’instructions
Suits all BFP800XL /A models
Pour tous les modeles BFP800XL /A
CONGRATULATIONS
on the purchase of your Breville product
Register online for product support
and exclusive offers.*
USA Consumers: www.brevilleusa.com
Canadian Consumers: www.breville.ca
*Registering is not a substitute for proof of purchase when submitting a Warranty Claim.
Contents
4
Breville recommends safety first
7
Know your Breville product
10
Assembling your Breville product
15
Basic processing techniques
16
Chopping with the S Blade™
18
Puréeing with the S Blade™
20 Mixing with the S Blade™
21
Kneading with the dough blade
22
Mini-bowl function
22
Slicing, shredding and grating
with the multi - function discs
26
Whipping with the
emulsifying disc
28
Food processing at a glance
32
Processing tips
33
Care, cleaning & storage
36Troubleshooting
40Recipes
48 French
3
Breville recommends safety first
We at Breville are very safety conscious. We design and manufacture consumer products
with the safety of you, our valued customer, foremost in mind. In addition, we ask that
you exercise a degree of care when using any electrical appliance and adhere to the
following precautions:
Important safeguards
Read all instructions
• Carefully read all instructions before
operating the appliance for the first time
and save for future reference.
• Blades and cutting discs are sharp.
Handle them carefully.
• Remove and safely discard any
packaging materials and promotional
labels before using the appliance for the
first time.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.
• To protect against electrical shock, do not
immerse the power cord, power plug or
motor base in water or any other liquid.
• Do not place the appliance near
the edge of a bench or table during
operation. Ensure the surface is level,
clean and free of water. Vibration
during operation may cause the
appliance to move during use.
• Do not place the appliance on or near
a hot gas or electric burner, or where it
could touch any other source of heat.
• Do not use on a sink drain board.
• Always make sure the food processor is
completely assembled before operating.
The appliance will not operate unless
properly assembled.
• Ensure the POWER/OFF button has
been pressed and the power cord is
unplugged from the power outlet before
attaching any blade, disc or lid.
• Handle the food processor and
attachments with care. Blades and discs
are razor-sharp and should be kept out of
reach from children.
4
• Always secure the processing bowl onto
the motor base before attaching the
blades or discs.
• Do not allow the power cord to hang
over the edge of a table or counter, touch
hot surfaces or become knotted. Unwind
the power cord fully before use.
• Keep hands as well as spatulas and other
utensils away from moving blades or
discs while processing food, to prevent
the possibility of sever personal injury or
damage to the food processor. A plastic
spatula may be used, but only when the
food processor is stopped. Ensure the
POWER/OFF button has been pressed to
switch the motor off and remove the power
cord from the outlet before removing the
lid from the processing bowl.
• Avoid contact with moving parts. Never
push food down by hand when slicing or
shredding. Always use pusher.
• Make sure motor has completely
stopped before removing cover.
• Never store any blade or disc on motor
shaft. To reduce the risk of injury, no
blade or disc should be placed on the
shaft except when the bowl is properly
locked in place and the processor is in
use. Store blades and discs, as you would
sharp knives, out of reach of children.
• Be sure cover and feed tube are
securely locked in place before
operating food processor.
• Never try to override or tamper with
cover interlock mechanism.
• Always remove the plug from the
power outlet if the appliance is not
in use, before attempting to move
the appliance, before cleaning,
disassembling, assembling and when
storing the appliance.
Breville recommends safety first
• Some stiff mixtures, such as dough,
may cause the processing blade to
rotate more slowly than normal. If this
happens, do not process for longer than
1 minute.
• Do not process hot or boiling liquids –
allow liquids to cool before placing into
the processing bowl.
• Do not move appliance while
in operation.
• Do not place any part of the food
processor in a microwave oven.
• Do not fill the processing bowl above
the 12 cup liquid level (2.8L) or 16 cup
dry level (shredding). Always add drier
or thicker ingredients to the processing
bowl prior to adding fluids.
• Never remove the lid while the appliance
is operating. Always use the POWER/
OFF or PAUSE buttons to stop the
machine before lid removal.
• Care should be taken when removing
the food from the processing bowl
by ensuring the motor and blade/
disc has completely stopped before
disassembling. Ensure the POWER/
OFF button has been pressed to switch
the motor off and unplug the power
cord from the power outlet before
removing the lid from the processing
bowl. The processing bowl should
then be unlocked from the motor body
and the blade/disc should be carefully
removed before attempting to remove
the processed food.
• Do not use harsh abrasive, caustic
cleaners or oven cleaners when cleaning
the appliance.
• Strictly follow the care and cleaning
instructions described in this book.
• To avoid possible malfunction of
work bowl switch, never store the food
processor with pusher assembly in
locked position.
• This appliance is for household use only.
Do not use the appliance for anything
other than its intended purpose as
described in this book. Do not use
outdoors. Do not use in moving vehicles
or boats.
• The use of attachments not sold or
recommended by Breville may cause fire,
electric shock or injury.
• Do not leave the appliance unattended
when in use.
• Ensure the motor and bade/disc
have completely stopped before
disassembling. Ensure the POWER/OFF
button has been pressed to switch the
motor off and unplug the power cord
from the power outlet when not in use, if
left unattended and before assembling,
cleaning or storing.
• This appliance is not intended for use
by young children or infirm persons
without supervision. Young children
should be supervised to ensure that they
do not play with the appliance.
• Regularly inspect the power cord, power
plug and actual appliance for any damage.
Do not operate if damaged in any way
or after the appliance malfunctions.
Immediately cease use of the appliance
and visit www.Breville.com or call Breville
Consumer Service for examination, repair
or adjustment.
• For any maintenance other than
cleaning, visit www.Breville.com or call
Breville Consumer Service.
• This appliance is equipped with a
power cord having a grounding wire
with a grounding plug. The appliance
must be grounded using a 3-hole
properly grounded outlet. In the event
of an electrical short circuit, grounding
reduces the risk of electrical shock.
• If the power outlet is a standard
2-prong wall outlet, it is your personal
responsibility and obligation to have
it replaced with a properly grounded
3-prong wall outlet.
5
5
Breville recommends safety first
• Do not, under any circumstances, cut or
remove the third (ground) prong from
the power cord or use an adapter.
• Consult a qualified electrician if
the grounding instructions are not
completely understood, or if doubt
exists as to whether the appliance is
properly grounded.
BREVILLE ASSIST™ PLUG
Your Breville appliance comes with a unique
Assist™ Plug, conveniently designed with
a finger hole in the power plug for easy
and safe removal from the wall outlet. For
safety reasons it is recommended you
plug your Breville appliance directly into
its own electrical outlet on a dedicated
circuit separate from other appliances. If
the electric circuit is overloaded with other
appliances, your appliance may not function
properly. Use in conjunction with a power
strip or extension cord is not recommended.
SHORT CORD INSTRUCTIONS
Your Breville appliance is fitted with a short
power supply cord as a safety precaution to
prevent personal injury or property damage
resulting from pulling, tripping or becoming
entangled with a longer cord. Do not allow
children to use or be near this appliance
without close adult supervision. Longer
detachable power supply cords or extension
cords are not recommended but may be
used if care is exercised. If an extension cord
is used, (1) the marked electrical rating of
the cord set or extension cord should be at
least as great as the electrical rating of the
appliance, (2) the cord should be arranged
so that it will not drape over the countertop
or tabletop where it can be pulled on by
children or tripped over unintentionally
and (3) the extension cord must include a
3-prong grounding plug.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
6
KNOW
your Breville product
KNOW your Breville PRODUCT
A
B
H
C
D
I
J
E
F
G
K
L
M
N
U
T
O
R
P
W
S
Q
8
X
V
KNOW your Breville Product
A. Small Food Pusher
B.
C.
D.
E.
F.
G.
For improved processing control of smaller
ingredients. It also doubles as a measuring
cup for adding/measuring ingredients.
The food processor will run continually
whether the small pusher is in or out.
Large Food Pusher
For pushing food down the feed chute. The
food processor will not start unless the
large pusher is in place correctly.
Super Wide Feed Chute
Processing Lid
Locks onto the processing bowl.
PULSE button
Press down and hold briefly for
short bursts of power. The motor will
automatically stop after the PULSE button
has been released.
START/PAUSE button
POWER/OFF button
Provides power to the food processor
unit only. START/PAUSE is required to
be pressed to start operating the food
processor.
H. Feed Chute Safety System
Prevents the motor from operating
unless the bowl, lid and large food
pusher are correctly locked in position.
I. Silicone Seal
Reduces the chance of leakage
while processing large volumes of
liquid ingredients.
J. Processing Bowl
16 cup bowl for dry ingredients and 12
cups for liquid (wet ingredients). The
processing bowl locks onto the motor base.
K. Count-Up & Count-Down Timer
Used to set desired time required for
processing. Can count up or down,
stopping the processor once the time is
reached in count down mode.
L. LCD Display
Displays the timing function.
M. Direct Drive Motor
With safety braking system.
N. Non-Skid Rubber Feet
For added safety and stability.
O. Julienne Disc
Use this disc for julienning vegetables.
P. French Fry/Vegetable Stick Disc
Use this disc for french fries or thick cut
vegetables.
Q. Reversible Shredding Disc
Use one side for small/thin shredding and
the other side for coarse shredding.
R. Adjustable Slicer
Use this disc for slicing ingredients. Able
to slice with 24 settings from 0.3mm –
8mm thick.
S. Emulsifying Disc
Use this attachment for whisking of eggs
and cream.
T. Micro-Serrated Universal S Blade™
Swift action for chopping, mixing,
whipping and blending a variety of
ingredients.
U. Dough Blade
Blunt blade designed for a softer action of
combining dough ingredients.
V. Mini Processing Blade
Used for chopping, mixing, whipping and
blending a variety of ingredients.
W. Disc Spindle
Fits onto bowl drive coupling and is used
to hold the Adjustable Slicer and discs in
position. Use Disc Spindle with Julienne
Disc, French Fry/Vegetable Stick Disc,
Reversible Shredding Disc, Emulsifying
Disc, and Adjustable Slicer.
X. Storage Container
Used for storing blades and disc when they
are not in use.
NOT SHOWN
Cleaning Brush
For cleaning the processor bowl, blades and
discs. The flat end is designed as a scraper to
remove food particles from crevices.
Plastic Spatula
For scraping the sides of the processing bowl
helping to process ingredients evenly.
2.5 Cup Mini Processing Bowl
For processing small volumes of ingredients.
Cord Storage
Cord can be pushed into the housing to
reduce length.
Breville AssistTM Plug
Ergonomic ring-pull design allows the
power plug to be easily removed from the
power outlet.
NOTE
Processing bowls and attachments are
BPA free.
9
ASSEMBLING
your Breville product
ASSEMBLING YOUR BREVILLE Product
Before first use
Before using your Breville Food Processor,
become familiar with all the parts. Remove all
packaging materials and promotional labels,
being careful when handling the processing
blades and discs as they are very sharp. Wash
the processing bowl, processing lid and other
attachments in warm, soapy water. Rinse and
dry thoroughly. (Refer to cleaning, care and
storage section).
3. If using a disc, first assemble the disc
spindle onto the bowl drive coupling.
Orientate the disc so that the side you
wish to use is facing upwards. Hold the
disc by the center plastic moulding and
position the central hole above the disc
spindle. Push down firmly until fitted
correctly. (Please note that these discs
only fit the larger processing bowl).
1. Place the motor base on a dry, level work
surface. Place the processing bowl on to
the motor base with the handle in line
with the ALIGN HANDLE graphic on
the motor base.
4. If using the processing blades, carefully
grasp either the S Blade™, dough blade
or mini processing blade using the
central plastic support and position it
over the bowl drive coupling and push
down until inserted correctly.
2. Turn the processing bowl clockwise
until the handle aligns with the
TURN TO LOCK graphic. The
processing bowl should be securely
locked into position.
If using the mini processing blade,
ensure the mini processing bowl is
assembled into the large bowl first.
11
ASSEMBLING YOUR BREVILLE Product
5. Place the processing lid onto the
processing bowl so the feed chute is
slightly right of the bowl handle and
the arrow graphics are aligned
.
Holding the feed chute and pressing
down firmly at the same time, turn
the lid clockwise (as indicated by the
graphic) so the LOCKING TAB on the
lid slots into the 'Interlocking Safety
Catch' on the handle. The lid should be
securely locked into position.
NOTE
The food processor will not start
unless the large food pusher is
inserted correctly into place.
Press the POWER/OFF button to
switch the motor off. When short bursts
of power are required, press the PULSE
button and hold down briefly, release,
then press again. The PULSE action
will automatically stop when the button
is released.
9. To set the timer, press the
buttons
located to the left of the timing window.
Time will move up by 5 second intervals,
from 0 to 30 seconds. From 30 seconds
to 2 minutes the time will increase in 10
second intervals and from 2 minutes to
9.59 minutes the time will increases in
20 second intervals.
NOTE
The food processor will not operate
unless both the processing bowl and
lid are correctly locked into position.
CAUTION
The processing blades (including
the mini bowl blade) and discs are
extremely sharp, handle with care at
all times.
6. Insert the power plug into a 110/120V
power outlet.
7. Press the POWER/OFF button to turn
your food processor on. The red light
will illuminate around the POWER /OFF
button to indicate that the processor is on.
8. Press the START/PAUSE button to switch
the motor on and operate continuously.
12
NOTE
If a time is not set, the timer
will automatically count up
during processing.
10. Once the time is set, press the
START/PAUSE button and the timer
will start to count down.
11. Ensure the large food pusher is inserted
correctly into place. The food processor
will not start until pusher is in place.
Once the timer has finished, the
food processor will stop and go into
STANDBY mode. Three (3) beeps will
sound to indicate that the processing is
complete. The processor incorporates
a 'Safety Interlock System' that ensures
the unit will not start without the large
food pusher in position. Processing
will stop automatically, once the large
food pusher has been removed from the
lid. The CHUTE FILL MAX graphic
indicates the maximum volume of food
to be placed in the chute for the pusher
to activate the unit.
ASSEMBLING YOUR BREVILLE Product
12. At the end of processing, always
wait until the blades or discs have
stopped spinning before unlocking
and removing the lid. To remove the
processing lid, ensure the POWER/OFF
button has been pressed, and the cord
is unplugged from the power outlet.
Holding the feed chute and pressing
down firmly at the same time, turn the
lid counter-clockwise so that the arrow
graphics are no longer aligned.
NOTE
As a safety feature, the food processor
will automatically switch off when the
lid is unlocked; however, it is good
practice to manually switch off the
food processor using the POWER/OFF
button before removing the lid.
NOTE
Care should be taken when removing
the food from the processing bowl by
ensuring the motor and processing
blade or disc has completely stopped
before disassembling. Ensure the
POWER/OFF button is pressed to
switch the motor off, and unplug the
cord from the power outlet before
removing the lid from the processing
bowl. The processing bowl should then
be unlocked from the motor body, then
the processing blade or disc should be
removed before attempting to remove
the processed food.
13. Remove the processing bowl (before
removing blade or discs) by turning it
counter-clockwise until the handle is in
line with the ALIGN Handle graphic.
Lift the bowl off the motor shaft.
When removing the discs - carefully
remove by gripping the plastic hub on
the center of the disc and lifting the disc
up and away from the pin on the spindle.
NOTE
Reassemble the food processor by
locking the processing bowl into
position before attaching blade, disc
or lid.
13
ASSEMBLING YOUR BREVILLE Product
Overload protection system
If the motor overloads, the food processor
will go to STANDBY mode and the
OVERLOAD icon in the LCD will start
to flash. The food processor can still be
switched off by pressing the POWER/OFF
button. To operate the food processor again,
allow the machine to cool for approximately
30 minutes.
Some stiff mixtures, such as dough, may
cause the dough blade to rotate more slowly
than normal. If this happens, do not process
for longer than 1 minute.
If the blades or discs should jam while
processing, ensure the POWER/OFF button
is pressed to switch the motor off and then
unplug the power cord from the power outlet.
Remove the processing lid and adjust any
food wedged between the blade and the
processing bowl or in the disc. Replace the lid
and proceed as normal. If this occurs again,
the processing bowl may be overloaded,
so remove some of the food and process in
smaller batches.
NOTE
The food processor is designed so
the motor will not operate without
the processing bowl and lid correctly
locked into position and the pusher
inserted into the feed chute. In the
event that the food processor starts
without the lid correctly locked into
position, immediately disconnect at
the power outlet and contact Breville
Customer Service.
14
BASIC FOOD
PROCESSING
TECHNIQUES
for your Breville product
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
The food processor can process food in a
variety of ways depending on which blade or
disc you choose.
Chopping with the
micro-serrated S Blade™
Raw Vegetables, Fruit and Cooked Meats
Trim and cut food into 1 inch (2.5cm) cubes.
Process no more than 8 cups at a time using
the PULSE button at 1–2 second intervals
until chopped to desired size or consistency.
The Micro-serrated universal S Blade™ chops
raw and cooked food to the consistency
required, from coarsely chopped to minced.
For many large processing tasks, the microserrated S Blade™ will cut the processing
time needed to achieve the desired results.
The result depends on the type of food and
how long the food is processed. Always
remember to place the S Blade™ into the
processing bowl before adding the food.
NOTE
To avoid over-processing, check the
consistency frequently. For many
processing tasks we recommend to
use the PULSE button, as it may only
take a few seconds to fully process
the food to the desired consistency.
If necessary, press the POWER/OFF
button, unlock the lid and use the
spatula to scrape down the sides of the
bowl to ensure even processing.
Spanish Onion wedges
Raw meat, chicken and fish
Trim and cut food into 1 inch (2.5cm) cubes.
Ensure all bones are removed. Chill well
until firm as this will help to cut through the
food more readily. Process no more than 2
1
⁄4 pounds (or 1kg of raw meat for no more
than 30 seconds at a time) using the START/
PAUSE button until chopped or minced to
desired size or consistency.
Cubed Beef
16
Chopped Spanish Onion
Minced Beef
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Garlic, Chili and Ginger
For garlic, peel cloves and leave whole. For
chili, leave whole (remove seeds for milder
chili). For ginger, peel and cut into 1 inch
(2.5cm) cubes. Process until chopped to
desired consistency. Store chopped garlic
or chili mixed with a little vegetable oil in
an airtight container in refrigerator for up
to 1 week. Mix ginger with a little Sherry.
If adding garlic, chili or ginger to other
ingredients, drop whole pieces down the
small feed chute while the motor is running.
Nuts
Process no more than 6 cups shelled nuts at
a time using the PULSE button at 1-2 second
intervals until chopped to desired size.
Shelled peanuts
Whole chilies
Chopped chilies
Herbs
Wash and dry herbs thoroughly. Remove
any coarse stems. Process no more than 2
bunches (approx. 4 cups) at a time using the
PULSE button at 1-2 second intervals until
chopped to desired size or consistency.
Basil leaves
Chopped peanuts
Dried fruit
As dried fruit can be sticky, place in freezer
for about 10 minutes (this prevents the fruit
sticking to the blades). Process no more
than 4 cups at a time using the PULSE
button at 1-2 second intervals until chopped
to desired size or consistency.
NOTE
If chopping fruit to add to cake batter,
process the fruit before making the
batter, adding a little flour from recipe
quantity to prevent fruit from sticking
to the S Blade™ processing blade.
Chopped basil
Whole dried fruit
Chopped dried fruit
17
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Citrus peel
Remove the peel from the fruit using a
vegetable peeler and cut into 1 inch (2.5cm)
pieces. Process no more than 6 cups at a
time together with ½ cup granulated sugar
and using the PULSE button at 1-2 second
intervals until chopped to desired size.
NOTE
The white pith between the skin and
citrus flesh is bitter, so carefully
remove the citrus peel ensuring the
white pith remains on the fruit.
Cookie crumbs
Break cookies into quarters, measure
quantity and place into processing bowl.
Process no more than 6 cups at a time using
the PULSE button at 1-2 second intervals
until crumbed to desired consistency.
NOTE
Sweet or savory cookies crumbs can
be used as an alternative to pastry for
sweet or savory pies.
Hard boiled eggs
After cooking eggs to hard boiled stage,
allow to cool then remove shells and cut
eggs in half. Process no more than 12 eggs
at a time using the PULSE button at 1-2
second intervals until chopped to desired
size or consistency.
Soft breadcrumbs
Break stale bread into chunks (fresh bread
will stick to blades). Process no more than
6 cups at a time using the PULSE button
at 1-2 second intervals until crumbed to
desired consistency.
NOTE
For best results when making bread
crumbs, add one slice at a time.
Dried breadcrumbs
Tear bread into chunks and toast in oven
until golden and crisp. Do not over brown.
Process no more than 6 cups at a time using
the PULSE button at 1-2 second intervals
until crumbed to desired consistency.
18
Whole cookies
Cookie crumbs
Cake crumbs
Cut cake into small pieces, measure quantity
and place into processing bowl. Process no
more than 6 cups at a time using the PULSE
button at 1-2 second intervals until crumbed
to desired consistency.
PURÉERING with the
MICRO-SERRATED S Blade™
The S Blade™ purées raw and cooked food
to the consistency required, including baby
food. For many large processing tasks,
blades will cut the processing time needed
to achieve the desired results. Always
remember to place the S Blade™ into the
bowl before adding the food.
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
NOTE
After puréeing the food, carefully
remove the S Blade™ and use the
spatula to scrape any food adhering to
the blade and the processing bowl.
Cooked vegetables
Peel and cut vegetables into 1 inch (2.5cm)
cubes. Ensure vegetables are well cooked
and softened before processing. Process
no more than 10 cups at a time using the
START/PAUSE button until food is puréed
to desired consistency.
NOTE
After processing vegetables, add
stock through the small feed chute, if
necessary, to make a smoother purée.
Creamed vegetable soups
Use same process as for cooked vegetables
above then with motor running, gradually
add no more than 4 cups stock and cream
or milk through the small feed chute. Do not
exceed LIQUID MAX level.
Cooked pumpkin
Puréed pumpkin
Cooked meat and patés
Trim and cut cooked meat into 1 inch
(2.5cm) cubes. For chicken liver paté,
leave livers whole. Process no more than
2¼ lbs (1kg) for no more than 30 seconds
the START/PAUSE button until puréed to
desired consistency. For paté, add cream
through the small feed chute while motor is
running.
NOTE
Add pan juices during processing if
mixture becomes too stiff.
Peanut butter
Process shelled peanuts, no more than 6
cups at a time, using the START/PAUSE
button until puréed to desired consistency.
The mixture will form into a ball.
NOTE
2 cups peanuts will yield
approximately 1 cup peanut butter.
The natural oil in the butter will
separate on standing. Stir before use.
Shelled peanuts
Peanut butter
19
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Fresh fruit
Peel and cut fruit into 1 inch (2.5cm).
Ensure any seeds or stones are removed.
For hard or firm fruit such as apples and
pears, cook until soft before processing.
Process no more than 6 cups at a time using
the START/PAUSE button until puréed to
desired consistency.
If necessary, interrupt the processing,
remove the lid and scrape the mixture from
the sides of the bowl with a spatula. Replace
the lid and if adding dried fruit, nuts, etc.,
use the PULSE button until folded through
evenly.
Baby food
Trim and cut cooked food (meat and/
or vegetables) into 1 inch (2.5cm) cubes.
Process no more than 8 cups at a time using
the START/PAUSE button until puréed to
desired consistency.
NOTE
Add stock, milk or gravy during
processing if mixture becomes too
stiff. If required, freeze excess mixture
in ice-cube trays, then repack in
freezer bags ready for use.
Creamed butter & sugar
Buttercake batter
The S Blade™ mixes ingredients for cakes,
batters, and egg-based sauces such as
mayonnaise. Always remember to place the
S Blade™ into the processing bowl before
adding the food.
Quick-mix cakes and batters
Use this method for melt ‘n mix cakes,
packet cakes and crêpe 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
with a spatula. Replace the lid and continue, be
sure not to over process the mixture.
Butter cake (Pound cake)
Place softened butter and sugar into
the processing bowl. Process using the
START/PAUSE button until mixture is
lightly creamed. With the motor running,
add eggs one at a time down the small feed
chute, mixing well after each addition. Add
liquid and dry ingredients to the mixture in
the processing bowl and process using the
PULSE button until folded through evenly.
Cookie dough
Insert the S Blade™ into the processing bowl.
Place softened butter and sugar into the
processing bowl. Process using the
START/PAUSE button until lightly creamed.
With the motor running, add eggs one at a
time down the small feed chute, mixing well
after each addition. Place dry ingredients
into the processing bowl and use the PULSE
button until ingredients are just combined.
Mixing with the
MICRO-SERRATED S Blade™
20
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Add dried fruit, nuts, etc. through the small
feed chute and use the PULSE button until
the additions are folded through evenly.
Dips and spreads
Using S 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 with
a spatula.
Kneading with the
dough blade
Flour and butter
Pastry dough
Melt ‘n mix cookies
Insert the S Blade™ into the processing bowl.
Place melted ingredients, followed by liquid
ingredients then dry ingredients into the
processing bowl. Process ingredients using
the PULSE button until just combined. If
necessary, interrupt the processing, remove
the lid and scrape the mixture from the
sides of the bowl with a spatula. Replace the
lid and continue but do not over-process
the mixture. Add dried fruit, nuts etc. after
this step using PULSE button until folded
through evenly.
Sorbet
Using the S Blade™, place ripe fruit and 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 S Blade™, process using
the PULSE button until smooth. Return
mixture to freezer as before and repeat this
process 2-3 times to break down large ice
crystals. Using the emulsifying disk, beat
egg whites until foamy (see 'Egg Whites',
pg 27).
Add frozen fruit purée to egg white foam and
process using PULSE button until folded
through evenly. Freeze until ready to serve.
The edges of the plastic blade
provide a softer action for combining
dough ingredients.
Pastry dough
Insert the dough blade into the processing
bowl. Place flour and cubed, chilled butter
into the processing bowl. Do not process a
mixture with more than 6 cups/ 700g flour.
Process using the PULSE button until the
butter is absorbed into flour. While motor
is running, quickly add liquid through the
small feed chute, processing until mixture
forms a ball of dough.
Bread dough
Insert the dough blade into the processing
bowl. Use instant active dry yeast and
include with the dry ingredients in the
processing bowl. Do not process a mixture
with more than 5 cups/700g flour. Add
softened, cubed butter and process using
the START/PAUSE button until the butter is
absorbed into the flour.
21
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
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.
Transfer the dough to a lightly floured
surface and knead for a further 5 minutes if
necessary until soft and pliable. Place dough
into large, greased mixing bowl and stand
covered in a warm place until doubled in
size. Turn the dough onto a lightly floured
surface and knead again until smooth and
elastic. Shape the dough, allow to rise in a
warm area then bake in a hot oven.
NOTE
The dough blade should be used
for yeast doughs and doughs that
require kneading.
Mini-Bowl function
The mini processing bowl can be positioned
inside the main processing bowl and is
used for processing small food quantities.
A mini processing blade is provided which
fits inside the mini bowl and can be used for
chopping, mixing, whipping and blending a
variety of foods.
SLICING, SHREDDING AND
GRATING WITH THE DISCS
Slicing with the Adjustable Slicing Disc
NOTE
Use Adjustable Slicing Disc with Disc
Spindle.
The adjustable slicer disc slices raw fruit
and vegetables to a consistent thickness,
with 24 settings from fine (0.33mm) to thick
(8.0mm).
For many large processing tasks, the
adjustable slicing disc will cut the
processing time needed to achieve the
desired results. The result depends on the
type of food and how the food is positioned
into the feed chute.
For smaller foods, the small feed chute
provides greater control for adjustable slicing.
To adjust slicing height, hold the adjustable
slicing disc outer edge with one hand, turn
the adjustment dial on the underside of the
disc to set the height. An arrow graphic
indicates the height to which the blade is
set. Place the adjustable slicer on the disc
spindle in the processing bowl. Close the
lid and insert the large pusher to operate.
NOTE
There may be slight variation in slice
thickness depending on the food
being processed and force applied
with the feed chute pusher.
22
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Do not overfill the feed chute before slicing.
The pusher will not activate the unit if the
chute is overfilled. A MAX level graphic
indicates the maximum fill level.
WARNING
Adjustable Slicing Disc blade is sharp,
keep hands away from the blade.
NOTE
Placing items to the far left in the
large feed chute provides stability and
helps to make more accurate slices.
Shredding and Grating with the
Reversible Shredding Disc
Slicing and shredding
1. Place the desired cutting disc onto the
disc spindle in the processing bowl.
2. Prepare food as directed in the following
food categories or recipes.
3. Pack food into the feed chute as directed
in the following food categories. For
smaller size food leave the large pusher
in place and use the small pusher
instead. The food should fit snugly so it
is supported upright in the feed chute,
but not so tight that it prevents the food
from easily moving down the feed chute
when guided by the food pusher.
4. Process using the START/PAUSE button
while at same time, gently guiding the
food down the feed chute using the food
pusher. Never force the food down as this
will damage the discs. Apply light pressure
for soft foods such as tomatoes and
bananas; medium pressure for firmer foods
such as potatoes and apples; and firm
pressure for hard foods such as Parmesan
cheese and deli meats such as salami.
5. Repeat this process until all food has
been sliced, shredded or grated.
NOTE
Use adjustable Slicing Disc with Disc
Spindle.
Both thick and thin grating can be achieved
by using the coarse/fine shredding disc. Use
one side of the disc for coarse shredding and
the other side for fine shredding. Carefully
turn over the disc so that the process
required is facing upwards.
23
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Round Fruit and Vegetables
Prepare fruit or vegetables by washing or
peeling, and coring or seeding (if necessary).
For small fruit and vegetables (e.g. kiwi fruit,
Roma tomatoes), trim one end so the food
sits flat in the feed chute.
For large fruit and vegetables (e.g. apples),
cut in half (if required) to fit in the feed
chute. Pack into the feed chute from left
to right with the adjustable slicing disc at
the slot number required for the desired
thickness.
Long Fruit and Vegetables
Prepare fruit or vegetables by washing or
peeling. First cut the food to fit the length
of the feed chute (no more than 5 ½ inches;
(14cm). If food fits without the need to cut,
trim one end so that it sits flat in feed chute
or the food should be able to lie on the side
if you require a long thin slice of vegetable
or fruit.
Pack food vertically or horizontally, into the
feed chute with cut side facing disc.
The small feed chute can be used for long
vegetables such as carrots and zucchini.
Tomatoes in chute
Zucchini in chute
Sliced tomatoes
Sliced zucchini
WARNING
When slicing and shredding, always
use the food pusher to guide food down
the feed chute. Never put your fingers
or spatula into the feed chute. Always
wait for the disc to stop spinning
before removing the lid.
Apples in chute
24
Sliced apples
Leafy Vegetables
For cabbage, wash and shake off excess
water. Cut into wedges to fit feed chute.
For lettuce, separate leaves, wash and dry
thoroughly, then roll up and pack vertically
into feed chute. Slice or shred.
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
NOTE
Slicing or shredding is not
recommended for spinach. To process
spinach, wash and dry thoroughly, tear
into pieces and use mini chopping
blade or S Blade™.
Deli Meats
Cut the meat to fit the length of the feed
chute (no more than 5 ½ inches (14cm)).
Pack into the feed chute with the cut side
facing disc.
Salami in chute
Lettuce in chute
Sliced lettuce
Cheese
Caution should always be taken when
processing cheese in a food processor.
For soft cheese such as Mozzarella and
Bocconcini, partially freeze, until firm
otherwise it will jam in the disc. For hard
cheese such as Parmesan, check first that
it is not too hard otherwise it will damage
the disc - the cheese should slice easily with
a sharp knife. For round cheese such as
Mozzarella and Bocconcini, slice one end
and pack into the feed chute so the flat end
is facing the disc. For wedge-shaped cheese,
pack 2 pieces side by side into chute to
form a rectangular shape (one piece with tip
facing down, other piece with tip facing up).
Slice or shred.
Sliced salami
Chocolate
Break block of chocolate into small pieces.
Chill until firm. Pack into the small feed
chute. Shred.
Julienne disc
NOTE
Use Julienne Disc with Disc Spindle.
The Julienne disc is positioned on the disc
spindle in the main processing bowl and cuts
food into long thin strips. Common items
to be julienned include carrots, zucchini,
potato and celery. For longer strips, use the
large feed chute and lie the foods down
horizontally. For shorter match stick size
strips use the small feed chute and pusher.
25
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
French Fry/Vegetable
Stick Disc
Whipping with the
EMULSIFYING DISC
NOTE
Use French Fry/Vegetable Disc with
Disc Spindle.
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.
NOTE
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.
With some foods it may be necessary to
remove the lid. Remove the disc from the bowl,
and clear the lodged food before proceeding.
26
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.
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).
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Egg whites
Egg white foam
NOTE
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.’
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.
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.
27
FOOD PROCESSING
AT A GLANCE
for your Breville product
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
BLADE TYPE
ADJUSTABLE SLICING
DISC THICKNESS
Avocado
S Blade™ or mini blade
Use: Guacamole
2-5
Asparagus (cooked)
S Blade™ or mini blade
Use: Asparagus dip
Beets
Broccoli (cooked)
S Blade™
Use: Broccoli soup
Butternut Squash
S Blade™ or mini blade
Use Butternut Squash soup
Cabbage
2-5
Shredding
Use: Salad
Thin 1-2 and med 2-3
Use: Accompaniment
Shredding
Use: Salad
0-5
Shredding
Use: Salad
Carrot
S Blade™ or mini blade
Use: Vegetable soup
Cauliflower (cooked)
S Blade™ or mini blade
Use: Cauliflower soup
Celery
S Blade™ or mini blade
Use: Vegetable soup
Chili Pepper
S Blade™ or mini blade
Use: Seasoning
Eggplant
S Blade™ or mini blade
Use: Accompaniment, soups
2-5
Use: Grilled eggplant
Garlic
S Blade™ or mini blade
Use: Seasoning
0-2
Use: Garlic chips
Ginger
S Blade™ or mini blade
Use: Seasoning
Herbs
S Blade™ or mini blade
Use: Seasoning pesto
Leeks (cooked)
S Blade™ or mini blade
Use: Cooked for soups
Lettuce
RECOMMENDED DISC
TYPE
Thin 1-2 med 2-3
Use: Salad
Shred or Julienne
Use: Accompaniment to
dishes
2-5
Use: Vegetable soup
2-4
Use: Salad
Mushrooms (raw)
S Blade™ or mini blade
Use: Vegetable soup
4-6 Use: Salad, vegetable
soup, mushroom sauce,
mushroom soup
Mushrooms (cooked)
S Blade™
Use: Mushroom soup
4-6 Use: Salad, vegetable
soup, mushroom sauce,
mushroom soup
Onion
S Blade™ or mini blade
Use: Soups, sauces
0-5
Use: Salad
Parsnip
S Blade™ or mini blade
Use: Vegetable soup ,
parsnip puree
2-5
Use: Vegetable lasagna
29
FOOD PROCESSING AT A GLANCE
FOOD
BLADE TYPE
Parsnip (cooked)
S Blade™
Use: Accompaniment
Peas (cooked)
S Blade™ or mini blade
Use: Accompaniment, baby
food
Potatoes
ADJUSTABLE SLICING
DISC THICKNESS
RECOMMENDED DISC
TYPE
0.5 - 6
Use: Potato au Gratin
French Fry / Julienne /
Shredder
Use: French fries, hash
browns
Shredder - Coarse or fine
Use: Salad
Potatoes (cooked)
S Blade™ or mini blade
Use: Mash potato
Pumpkin
S Blade™ or mini blade
Use: Pumpkin frittata
3-6
Use: Pumpkin sliced salad
Pumpkin (cooked)
S Blade™ or mini blade
Use: Mash pumpkin, pumpkin
soup, pumpkin scones
3-6
Use: Pumpkin sliced salad
Spinach
S Blade™ or mini blade
Use: Accompaniment
Spinach (cooked)
S Blade™ or mini blade
Use: Creamed spinach
Tomatoes
S Blade™ or mini blade
Use: Salsa
Turnip
S Blade™ or mini blade
Use: Vegetable soup
Zucchini
2-5
Use: sandwich filling,
caprese salad, tomato relish
3-6
Use: Accompaniment,
zucchini slice, gratin
Apple
S Blade™ or mini blade
Use: Apple sauce
2-5
Use: Apple pie
Apple (cooked)
S Blade™ or mini blade
Use: Baby food
4-6
Use: Fruit salad
Banana
S Blade™ or mini blade
Use: Dessert sauces
Berries
S Blade™ or mini blade
Use: Fruit salad, fruit coulis
Citrus Fruit
S Blade™ or mini blade
Use: Fruit mince
Citrus Peel
S Blade™ or mini blade
Use: Fruit mince
Dried Fruit
S Blade™ or mini blade
Use: Fruit salad, dessert sauce
Kiwi fruit
S Blade™ or mini blade
Use: Fruit salad, dessert sauce
Mango
S Blade™ or mini blade
Use: Fruit salad, dessert sauce
30
4-6
Use: Dessert decoration
Shredder - Coarse or fine
Use: Salad, frittata
FOOD PROCESSING AT A GLANCE
FOOD
BLADE TYPE
Melon
(Honeydew/cantaloupe)
S Blade™ or mini blade
Use: Fruit salad
Pear
S Blade™ or mini blade
Use: Fruit salad
Pear (cooked)
S Blade™ or mini blade
Use: Baby food
Pineapple
S Blade™ or mini blade
Use: Fruit salad
Stone Fruit (Apricot,
nectarine, peach, plum)
S Blade™ or mini blade
Use: Fruit salad, dessert sauce
Strawberries
S Blade™ or mini blade
Use: Fruit salad, dessert sauce
Batters
S Blade™
Use: Cakes, pancake, waffle
batter
Breadcrumbs
S Blade™ or mini blade
Use: Coatings, breadcrumb
stuffing
Cheese
ADJUSTABLE SLICING
DISC THICKNESS
4-6
Use: Pear pie
2-5
Use: Sliced pineapple rings,
pineapple upside down cake
2-5
Use: Strawberry pancakes,
fresh fruit tart
Emulsifying
Use: Cakes, muffins, crepes
2-5
Use: Garnish,
sandwich fillings
Chocolate
S Blade™ or mini blade
Use: Chocolate ganache
Cream Cheese
S Blade™ or mini blade
Use: Dips, cheese cake
Doughs
Dough
Use: Pastry, dough
Emulsifying
Use: Egg foams (not
recommended for meringue)
S Blade™ or mini blade
Use: Sandwich filling,
deviled eggs
2-5
Use: Sandwich filling
Eggs (whole or yolks)
Emulsifying
Use: Mayonnaise
Meat (raw)
S Blade™
Use: Meatloaf, burgers ,
meatballs
Meat (cooked)
S Blade™
Use: Sandwich fillings, pate,
baby food
Meat (deli)
Shredder - Coarse or fine
Use: Grated cheese for pizza
Shredder - Coarse or fine
Use: Dessert decoration
Egg Whites
Eggs (hard boiled)
RECOMMENDED DISC
TYPE
1-6
Use: Sandwiches, antipasto,
pizza toppings
31
FOOD PROCESSING AT A GLANCE
PROCESSING TIPS
• Do not fill the processing bowl above
the liquid LIQUID MAX for wet
ingredients. Always add drier or thicker
ingredients to the processing bowl prior
to adding fluids.
• To avoid over-processing when coarsely
chopping food, frequently check
consistency. 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 from sticking
to blades.
• When crumbing bread for stuffing, use
stale bread as fresh bread sticks to blades.
• Add liquid to puréed foods after processing.
• 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
is recommended. It is recommended to
use the emulsifying disc to maximize the
effect.
• Beating egg whites for meringue
requires lengthy beating to dissolve
the sugar and entrap the air. It is not
recommended to use the emulsifying
disc for best results.
32
• Before slicing and shredding, trim
the food to fit the feed chute. Do not
overfill beyond the CHUTE FILL MAX
indicator.
• Before slicing and shredding softer
structured foods (such as meat), partially
freeze until just firm.
CARE, CLEANING
& STORAGE
of your Breville product
PAge header.....
CARE,
CLEANING & STORAGE
CARE AND CLEANING
Storage
When finished processing, remove the
power cord from the power outlet.
• Ensure the food processor is switched off
and the power cord is unplugged.
• Ensure all parts of the food processor are
clean and dry.
• Carefully grasp the S Blade™ using the
disc spindle. The S Blade™ and mini
processing blade, should be stored in the
storage box when not in use. The mini
processing bowl can be stored inside the
main processing bowl when not in use.
• Place the lid on top of the processing
bowl but DO NOT turn clockwise to the
locked position to store as unnecessary
strain will be placed on the operating
and safety switches on the processing
bowl and the motor base.
• Place the large food pusher, with
the small food pusher inserted, into
position in the feed chute.
• Place the discs in the storage container
and store in a safe place out of the reach
of children to avoid accidental cuts. It is
not recommended to store the discs in a
drawer with other utensils.
Motor Base
Wipe the motor base with a clean, damp
cloth after each use. Dry thoroughly with a
soft, clean cloth.
Processing Bowl and Lid
Hand wash in hot, soapy water using a mild
detergent. Do not use a scouring sponge or
pad or abrasive cleaners as they will scratch
the plastic surface. The plastic parts may
occasionally be washed in the dishwasher
(top shelf only). It is not recommended on a
regular basis, as prolonged exposure to hot
water temperatures and harsh detergents will
damage and shorten the life of the plastic.
NOTE
The silicone seal is dishwasher safe
and can be left on the processing lid
during cleaning.
S Blade™ Mini Processing Blade, Dough
Blade and Discs
Hand wash the bowl and lid. Use the
cleaning brush accessory to scrub stubborn
foods off the blades and discs. The handle
end of the brush is designed for scraping. To
avoid accidental cuts, do not leave
S Blade™ or discs to soak in sudsy water.
The S Blade™, dough blade, discs and
disc spindle can also be washed in the
dishwasher (top shelf only).
Food Stains and Odors
Foods such as carrot may leave a stain on
plastic parts while other foods such as garlic
may leave a strong odor. To remove either,
soak the parts for 5 minutes in 2 liters of
water with ½ cup lemon juice added. Rinse
and wash as normal.
34
NOTE
The large french fry disc must be placed
in the back slot in the storage container.
NOTE
The accessories storage container
can stand upright on its back to save
cupboard space. Make sure it is fully
snapped closed.
• Store your Food Processor upright
on the kitchen bench or in an easily
accessible cupboard.
• Do not place or store anything on top of
the food processor.
PAge header.....
CARE,
CLEANING & STORAGE
WARNING
The processing blades and discs are
extremely sharp, handle with care at
all times.
Never immerse the motor base, power
cord or power plug in water or any
other liquid.
Never store your food processor
with the bowl fixed and lid locked
into position. Doing so will cause
unnecessary strain on the auto
operating switch on the handle of the
processing bowl and the automatic
safety switch on the motor base.
Do not put any part of the food
processor in the microwave oven.
35
TROUBLESHOOTING
TROUBLESHOOTING
Problem
Easy Solution
Food is unevenly
processed
• Ingredients should be cut evenly into 1 inch (2.5cm) pieces
before processing.
• Ingredients should be processed in batches to avoid overloading.
Slices are slanted
or uneven.
• Place evenly cut food into the feed chute.
Food falls over in
the feed chute
• The large feed chute must be packed full for best results. If
processing smaller quantities, place items to the far left in the
feed chute, or use the small feed chute.
Some food remains
on top of the disc
after processing
• It is normal for small pieces to remain after processing.
Motor slows
down when
kneading dough
• Amount of dough may exceed maximum capacity. Remove
half and process in two batches.
Dough blade
doesn’t fully
incorporate
ingredients
• When kneading dough, always start the food processor before
adding liquid. Add liquid in a slow, steady stream, allowing
the dry ingredients to absorb it. If too much liquid is added,
wait until ingredients in the processing bowl have mixed, then
add remaining liquid slowly (do not turn off the machine).
Pour liquid onto the dough as it passes under the feed chute
opening; do not pour liquid directly onto the bottom of the
processing bowl.
Dough doesn’t
clean inside of the
processing bowl
• Amount of dough may exceed food processor maximum
capacity. Remove half and process in two batches.
Dough nub forms
on top of dough
blade and dough
does not become
uniformly kneaded.
• Stop machine, carefully remove dough, divide it into 3 pieces
and redistribute them evenly in the processing bowl.
• Apply even pressure on the pusher.
• Dough may be too wet (see next page). If motor speeds up,
continue processing. If not, add more flour, 1 tablespoon at a time until the motor speeds up. Process until dough cleans the
side of the processing bowl.
• Dough may be too dry (see next page).
37
TROUBLESHOOTING
Problem
Easy Solution
Dough feels tough
after kneading
• Divide dough into 2 or 3 pieces and redistribute evenly in
processing bowl. Process 10 seconds or until uniformly soft
and pliable.
Dough is too dry
• While machine is running, add water through the small feed
chute, 1 tablespoon at a time until dough cleans the inside of the processing bowl.
Dough is too wet
• While machine is running, add flour through the small feed
chute, 1 tablespoon at a time until dough cleans the inside of the processing bowl.
The motor does not
start
• There is a safety interlock switch to prevent the motor
from starting if it is not properly assembled. Make sure the
processing bowl and lid are securely locked into position.
• If you are slicing or shredding and the above solution does not
work, make sure that the food contents in the feed chute are
cut below the maximum fill line so that the activation rod can
engage the motor.
• Make sure the large food pusher is inserted in the feed chute
low enough to engage safety interlock switch. LCD screen will
read “Insert Pusher”.
• If the motor still will not start, check the power cord and
power outlet.
The food processor
shuts off during
operation
• The lid may have become unlocked; check to make sure it is
securely in position.
The motor
slowed down
during operation
• This is normal as some heavier loads (e.g. slicing/shredding
cheese) may require the motor to work harder. Reposition the
food in the feed chute and continue processing.
• If the motor overloads, the 'OVERLOAD' icon in the LCD will
start to flash. Switch off by pressing the POWER/OFF button
and unplug the power cord. Allow the food processor to cool
for 20-30 minutes before resuming.
• The maximum load capacity may have been exceeded.
Remove some of the ingredients and continue processing.
The food processor
vibrates/moves
during processing
• Make sure the rubber feet at the bottom of the unit are clean
and dry. Also make sure that the maximum load capacity is
not being exceeded.
• This is normal as some heavier loads may require the motor to
work harder.
38
RECIPES
RECIPES
Hummus
Mayonnaise
Makes approximately 1½ cups
Makes approximately 2 cups
INGREDIENTS
INGREDIENTS
(2) 15oz cans garbanzo beans (chick peas), well
drained
3 cloves garlic, peeled
½ cup (120ml) Tahini
1
⁄3 cup (80ml) lemon juice
6oz (177ml) extra virgin olive oil
1 teaspoon salt
1/2 teaspoon paprika
3 egg yolks
2 teaspoons Dijon mustard
1 teaspoon seeded mustard
2 cloves garlic, peeled, optional
1 tablespoon white vinegar
1½ cups (375ml) olive oil
METHOD
1. Assemble the food processor using the
S Blade™.
2. Place egg yolks, mustard, garlic and
vinegar into the processing bowl.
With the motor running slowly add oil
through the small feed chute, processing
until smooth and creamy.
1. Assemble the food processor using
S Blade™.
2. Place all ingredients except olive oil
into processing bowl. With the motor
running slowly add oil through the small
feed chute, processing until smooth and
creamy.
3. Spoon mixture into a serving dish. Cover
and chill until ready to serve.
Serve chilled with slices of pita bread.
40
METHOD
Variations - add one of the following to
the prepared mayonnaise:
For a rich, creamy mayonnaise, add ¼ cup
heavy cream
For yogurt mayonnaise, add ¼ cup
plain yogurt.
For lemon mayonnaise, substitute vinegar
with lemon juice and add 1 teaspoon grated
lemon rind.
RECIPES
Spinach & Artichoke Dip
INGREDIENTS
1 cup (80g) Parmesan cheese, shredded and
separated
1
⁄2 cup (60g) mozzarella cheese, shredded
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon olive oil
1lb. (453g) spinach
16oz (453g) cream cheese
8 oz (226g) sour cream
6oz jar of artichoke hearts
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
Salt & Pepper to taste
Method
1. Preheat oven to 400˚F (200˚C)
2. Assemble the food processing bowl
using the reversible shredding disc on
the FINE shredding side.
3. Feed the Parmesan cheese through the
large feed chute until processed remove
from the bowl and separate into 2 x ½
cup servings and set aside.
4. Turn the shredding disc over to the
COURSE shredding side and feed the
mozzarella through the large feed chute
until processed remove from the bowl
and set aside.
5. Remove the shredding disc and
assemble the processor with the
S blade™.
6. Cut onion in ¼ and place in the
processing bowl and PULSE 10 to 15
times or until medium chop is achieved.
7. Heat a medium sauce pan on medium
high heat. Add olive oil and onions.
Sweat for 2 min or until onions turn
translucent.
8. Add garlic and sweat until fragrant.
Add spinach one handful at a time until
it cooks down about 30 sec between
handfuls.
9. Drain excess water. Add Cream cheese
and sour cream and heat until cream
cheese is melted and ingredients are
combined.
10. Remove from heat and allow to cool.
11. Stir ½ cup of Parmesan cheese, artichoke
hearts, Worcestershire, and Tabasco
into the mixture. Add Salt and Pepper
to taste.
12. With the processing bowl assembled
using the S blade™, add the cooled
spinach combination and process
ingredients until desired consistency
scrape down side if necessary. Do
not over process, it should be slightly
chunky.
13. Remove from processing bowl and put
into oven safe casserole dish. Top with
the remaining Parmesan and mozzarella
cheese.
14. Bake for 20 – 25 minutes or until cheese
is melted and bubbling on top.
Alternatively the spinach dip can be baked
in a sourdough bread bowl
Serve with crackers or bread.
41
RECIPES
Pesto Sauce
Aioli
Makes approx 1½ cups
Makes approximately 2 cups
INGREDIENTS
INGREDIENTS
2 cups (75g) firmly packed basil leaves (approx 1
large bunch)
2 cloves garlic
2 teaspoons lemon juice
L cup (50g) pine nuts, toasted
½ cup (60g) Parmesan cheese, grated
½ cup olive oil
Salt and freshly ground black pepper
1 whole head garlic
4 egg yolks
Juice of 1 lemon
2 teaspoons white vinegar
2 cups/475ml vegetable or olive oil
1 tablespoon thyme
Salt and pepper, to taste
METHOD
1. Assemble the food processing bowl
using the S blade™.
2. Place all ingredients into processing
bowl in the order listed. Place lid
on bowl and process until all the
ingredients are almost smooth. Scrape
down sides of bowl if necessary.
3. Spoon into an airtight container and
chill until ready to use.
NOTE
Pesto will keep in an airtight
container in the refrigerator for a few
days. Pour a little extra oil over the
top of the pesto and place a piece of
plastic wrap on top of the pesto. This
will prevent excess browning
42
METHOD
1. Assemble the food processor using the
emulsifying disc.
2. Pre-heat oven to 400°F (200°C).
3. Slice the top off the garlic bulb and wrap
in foil. Place onto an oven tray and roast
for 30 minutes or until garlic is softened
and fragrant.
4. Remove from the oven and allow to cool
slightly. Squeeze garlic from the bulb.
5. Place egg yolks, lemon juice and vinegar
into the processing bowl. With the motor
running slowly add oil through the feed
chute, processing until smooth and
creamy. Add roasted garlic and thyme,
season to taste.
RECIPES
BUTTERNUT SQUASH SOUP
Leek and potato soup
Makes approximately 1½ liters /quarts
Makes approximately 2 liters/quarts
INGREDIENTS
INGREDIENTS
1 leek, trimmed and cleaned
1 in/2.5cm piece fresh ginger, peeled
1 tablespoon butter or oil
1 teaspoon ground cumin
1 lb/450g butternut squash, peeled and cubed
1 medium potato, peeled and cubed
3 cups/710ml chicken stock
1L cups sour cream, for garnish
Chopped garlic chives, for garnish
2 leeks, trimmed and washed
2 tablespoons/28g butter
2 cloves garlic, peeled and crushed
1 ½ lb/680g potatoes, peeled and roughly
chopped
1 cup/235ml chicken stock
1 cup sour cream
Salt and pepper, optional
Chopped chives, for garnish
METHOD
METHOD
1. Assemble food processor using the
adjustable slicing disc and slice the leek
and ginger.
2. Heat butter in a large saucepan, add sliced
leek and ginger, sauté until tender, stir in
cumin. Add butternut squash, potato and
chicken stock, cover and cook until tender.
Remove from heat and allow to cool.
3. Reassemble food processor using the S
Blade™.
4. Place half of the cooled ingredients into
processing bowl. Process until smooth
and remove. Repeat with remaining
ingredients. Reheat soup before serving.
1. Assemble food processor using the
adjustable slicing disc and slice the leeks.
2. Heat butter in a large saucepan, add
leeks and garlic and sauté for 3-4 minutes
until softened. Add potatoes and stock.
Cover, bring to the boil then simmer until
potatoes are soft. Cool slightly.
3. Reassemble food processor using the S
Blade™.
4. Place half of the cooled ingredients
into the processing bowl. Process
until smooth and remove. Repeat with
remaining ingredients.
5. Transfer processed mixture back into
saucepan, stir in sour cream, season to
taste and reheat gently before serving.
Serve Butternut Squash Soup hot, garnished
with 1 tablespoon sour cream and a sprinkle of
chives.
Serve hot, garnished with chives.
NOTE
When making soups always allow
the hot ingredients to cool for approx.
30 minutes.
43
RECIPES
Goats Cheese and Leek Tart
Serves 6-8
INGREDIENTS
2 leeks, white part only
3 tablespoons (40g) butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Sea salt and freshly ground black pepper
3oz (80g) goats’ cheese
10oz (300ml) cream
4 eggs
Extra sprigs of thyme
Pastry
2 cups (250g) plain flour
4 ½oz (135g) chilled butter, cubed
1 egg
2 teaspoons cold water
METHOD
1. To make the pastry, assemble the food
processor using the S blade™.
2. Place flour and butter into the
processing bowl. Place lid on bowl.
3. Process ingredients until mixture
resembles a fine crumble. Add egg and
water and process until mixture just
forms a ball. Do not over process.
4. Lightly knead dough by hand until
smooth and shape into a disc. Cover
with plastic wrap and refrigerate for 20
minutes.
5. Preheat oven to 350°F (180°C). Lightly
grease a 9" (22.5cm x 3cm) loose base
round pie pan.
6. Assemble the processor with the
adjustable slicing disc set to setting 3–4.
Slice leeks.
7. Heat butter and oil in a frying pan over
a medium heat; add leeks and cook,
stirring, until the leeks have softened.
Add the chopped thyme and cook for
another minute. Season with salt and
pepper and set aside.
44
8. Roll dough between two sheets of
baking paper large enough to fit the
dish, line pie dish with pastry. Using
a fork press several holes around
the middle of the pastry. Place the
parchment paper over the pastry and
fill with baking beads or uncooked rice.
Bake in oven for 15 minutes; remove
beads and paper and bake for another
5 minutes or until opaque in color.
9. Spread leeks over the base of the pastry
and sprinkle with goats’ cheese and
top with extra sprigs of thyme. Whisk
together cream, eggs, salt and pepper
and pour over leeks. Bake in preheated
oven for 30 minutes or until set. Allow to
cool for 30 minutes before serving.
RECIPES
Mica’s Meatballs
Sauce for Mica’s Meatloaf
Makes approximately 25 meatballs or
(1) 9 x 5 x 3-inch loaf pan of meatloaf
Makes enough for 1 loaf
INGREDIENTS
(1) 6oz (170g) can tomato paste
1 cup (237ml) ketchup
¼ cup (60ml) beef stock
3 tablespoons Balsamic vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
½ cup (48g) Parmesan cheese shredded
1 medium onion, quartered
½ cup Italian parsley (½ bunch)
2 slices of day old bread, quartered
1 lb (453g) boneless beef chuck, cut into 1"
(2.5cm) pieces
1 lb (453g) boneless pork, cut into 1" (2.5cm)
pieces
¼ cup (32g) dry nonfat powdered milk
½ teaspoon fennel seeds
1 teaspoon sweet basil
1 teaspoon Italian herbs
1 ½ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
1-2 tablespoons of ice cold water if necessary
INGREDIENTS
METHOD
To make meatloaf: Mix all of the above
ingredients for the sauce together. Omit the
water and add ¾ cup (180ml) of the sauce
to mixture, pack the mixture into a 9 x 5 x
3-inch loaf pan, add remaining sauce to top.
Bake at 375°F (190°C) for about 90 minutes,
until the top is well browned and the
internal temperature registers 160°F (70°C).
METHOD
1. Finely grate the Parmesan cheese with a
cheese grater and set aside.
2. Assemble the food processor using the
S Blade™.
3. Place onion, parsley, bread, meat, dry
milk, grated cheese and spices into the
processing bowl; PULSE 4 to 6 times
and then process until finely chopped.
4. Add the eggs and water and PULSE until
just combined being careful not to over
process.
5. Shape the mixture into balls, 2
tablespoons each.
6. Arrange them in a single layer in a
baking dish and bake at 375°F(190°C)
for 25 minutes.
Eat plain or add to tomato sauce.
45
RECIPES
Mica’s Marinara Sauce
INGREDIENTS
1 large sweet onion cut into quarters and
chopped
4 garlic cloves minced
2 teaspoons dried Italian herbs
2-3 tablespoons extra virgin olive oil
½ cup (120ml) dry white wine
(2) 28oz (793g) cans plum tomatoes with liquid
(1) 6oz (170g) can tomato paste
32 large fresh basil leaves
1 tablespoon salt
½ teaspoon ground black pepper
Optional: 1 teaspoon red pepper flakes
METHOD
1. Assemble the food processor using
S Blade™.
2. Place the quartered onion in the
processing bowl and PULSE 9 times,
stopping ½ way during process to wipe
down sides of bowl if necessary. Remove
onion and set aside.
3. Assemble the food processor using the
small bowl and small processing blade.
4. Process the garlic until finely minced
and set aside.
5. Reassemble the food processor using
S Blade™.
6. In a pre-heated large skillet or large
saucepan add the olive oil over mediumheat.
7. Once oil begins to shimmer add
chopped onions and sauté, stirring
frequently for 1minute then add minced
garlic and dried Italian herbs.
8. Cook until onions are soft and herbs are
fragrant, stirring occasionally.
46
9. While onions are cooking place
tomatoes with liquid, tomato paste, basil
leaves, salt and pepper in processing
bowl and process until smooth. (Add
optional red pepper flakes now if using.)
10. Add wine to onion mixture and let
reduce in pan until almost dry.
11. Add tomato mixture to onions and bring
to a boil, then reduce to low heat and
simmer covered for 50 to 60 minutes.
If making Mica’s Meatballs, add cooked
meatballs to the sauce 30 minutes before
sauce is finished.
RECIPES
BASIC PIZZA DOUGH
Makes enough for four 12" (30cm) thin
crust pizzas or two 12" (30cm) thicker
crust pizzas
INGREDIENTS
3 cups (450g) bread flour
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup (237ml) lukewarm water
METHOD
1. Assemble the food processor using the
Dough blade.
2. Add flour, yeast, sugar, salt and olive oil
to the bowl. With the motor running,
slowly add the water through the small
feed chute. Process until dough forms
into a ball. Do not over process.
3. Remove dough and knead on a lightly
flour dusted surface to smooth. Place
dough ball into a lightly oiled bowl,
cover and rest in a warm place for
30 minutes or until dough has doubled
in size. Turn dough out on a floured
surface and punch down the dough to
remove excess air, lightly knead.
4. For thin crust, divide dough into
4 x 6oz (170g) dough balls and set
aside until required.
5. For thicker crust, divide dough into
2 even dough balls and set aside
until required.
Quick Pizza Sauce
INGREDIENTS
1 tablespoon olive oil
1 medium size red onion, diced
3 garlic cloves, minced
1 x 28oz (793g) can diced tomatoes
1 tablespoon dried oregano
1 bay leaf
Pinch cayenne pepper
salt and pepper to taste
METHOD
1. Heat medium size sauce pan on medium
heat then add olive oil.
2. Add onions and cook until translucent.
3. Add garlic but be careful not to burn.
As soon as the garlic becomes fragrant
add diced tomatoes, oregano, bay leaf,
cayenne, salt and pepper.
4. Simmer for 10–15min.
5. Remove sauce from heat and allow
to cool.
6. Place sauce in large processing bowl
assembled with S Blade™ and puree
sauce. If sauce is too watery after
processing return to pan and cook
simmer until reached desired thickness.
47
RECIPES
Spicy Chicken Patties
Homemade Butter
Serves 6-8 as part of an appetizer
Makes about 1 cup
INGREDIENTS
INGREDIENTS
2 long red chillies, seeds removed and halved
2 stalks lemon grass, white part only, roughly
chopped
2 cloves garlic
2" (5cm) knob ginger, peeled and sliced
1.75lb (800g) chicken breast, diced into large
pieces
½ cup cilantro leaves
¼ cup (60ml) fish sauce
2 teaspoons sesame oil
Vegetable oil for shallow frying
3 cups (700ml) good quality pure cream
Sweet chilli sauce
1 cup (250ml) rice wine vinegar
¾ cup (165g) granulated sugar
2 large read chillies, seeds removed, finely
chopped
METHOD
1. To make the dipping sauce: Combine
the vinegar, sugar and salt in a small
saucepan. Cook, stirring over a low heat
until the sugar has dissolved. Increase
heat to high and cook for about 5
minutes or until the liquid has reduced
and is syrupy. Remove from heat; stir in
chillies and set aside until cool.
2. Place chillies, lemongrass, garlic and
ginger into the small chopper bowl and
process until finely chopped. Transfer to
large processor bowl with the S Blade™
inserted and add chicken, cilantro, fish
sauce and sesame oil. Process until meat
is finely minced and paste is evenly
distributed – about 5 seconds.
3. Wet hands with cold water and form
chicken into small patties. Cook patties
in vegetable oil over medium heat for
4–5 minutes or until golden on the
outside and cooked through.
Serve with sweet chilli sauce
48
Fine salt (optional)
METHOD
1. Assemble food processor with the
emulsifying disc.
2. Pour cream into bowl and process
for 2–3 minutes or until the butterfat
separates from the buttermilk. Pour
out buttermilk and add about 1 ½ cups
chilled water to the processor bowl.
Process again for 2–3 seconds. This
rinses the buttermilk from the butter.
Strain into a piece of muslin and gently
squeeze to remove any excess water.
3. For salted butter; place butter into the
small bowl of the food processor and add
salt. Process for 3–4 seconds to combine.
4. Place in a container and refrigerate. Will
keep refrigerated for 1–2 weeks.
Variations:
Fresh garlic for garlic butter, light olive oil
to make spreadable butter. Recipe can be
halved.
RECIPES
Coleslaw
Strawberry crêpes
Makes 4–6 serves
Makes 8 serves
INGREDIENTS
INGREDIENTS
½ lb (250g) white cabbage, cut in wedges
½ lb (250g) purple cabbage, cut in wedges
2 carrots, peeled
1 Spanish onion, peeled and quartered
1 red bell pepper, quartered
1 green bell pepper, quartered
2 sticks celery
2 Granny Smith apples, quartered
2 large eggs
1 cup/235ml milk
1 tablespoon butter, melted
1 cup/130g all purpose flour
2 teaspoons bakers sugar
¼ cup (50g) bakers sugar, extra
¼ cup (60ml) water
1 pint strawberries, washed and hulled
2 tablespoons brandy, optional
Dressing
1 cup (237ml) mayonnaise
¼ cup (60ml) light sour cream
1 tablespoon seeded mustard
METHOD
1. Assemble the food processor using the
coarse shredding disc.
2. Shred cabbages, carrots, onion and bell
pepper, then transfer to a large serving
bowl.
3. Reassemble the food processor using
the adjustable slicing disc and slice the
celery and apples. Toss with shredded
ingredients.
4. For the dressing: combine mayonnaise,
sour cream and mustard.
Fold dressing through tossed ingredients and
serve chilled.
METHOD
1. Assemble the food processor using the
S Blade™.
2. Place eggs, milk, butter, flour and sugar
into the processing bowl. Process until
smooth. Allow to stand for 1 hour.
3. Heat a small, non-stick frypan or
crêpe pan. Pour ¼ cup of batter into
pan, swirling to cover base. Cook on
medium heat until underside is golden,
approximately 1 minute. Turn and
cook other side. Remove from pan and
place on a plate. Repeat with remaining
batter, stacking crêpes onto plate and
interweaving with strips of greaseproof
paper to prevent crêpes sticking together.
Set aside. Repeat with remaining batter.
4. To make strawberry sauce: heat extra
sugar and water in a small saucepan
until dissolved. Add strawberries and
cook until soft. Cool slightly.
5. Reassemble the food processor using
the S Blade™. Place cooled strawberry
mixture into the processing bowl. Process
until smooth. Stir in brandy if desired.
6. Fold crêpes into quarters and arrange in
over-lapping layers in a lightly greased
oven-proof dish. Pour strawberry sauce
over the crêpes and bake in a preheated
oven at 400°F (200°C) for 10-15
minutes.
Serve strawberry crêpes with scoops of
vanilla ice cream.
49
RECIPES
Scones
Makes 12-16 serves
INGREDIENTS
2 cups/250g self-rising flour, sifted
Pinch of salt
2 tablespoons butter
¾-1 cup milk
½ cup/65g self-rising flour, extra for scone cutter
Extra milk, for brushing
METHOD
1. Assemble food processor using the
dough blade.
2. Place flour, salt and butter into the
processing bowl. Process until butter is
absorbed into flour.
3. With the motor running, slowly add
sufficient milk through the feed chute
until dough forms into a ball. Do not
over process.
4. Remove dough ball and lightly knead
on a lightly flour dusted surface. Press
dough out gently with hands to about
¾ inch (2cm) thickness.
5. Using a 1½ " (4cm) scone cutter, dip
cutting edge into the extra flour and
cut 12 scone shapes from the dough. If
desired re-knead left-over dough, press
out and cut extra scone shapes.
6. Place scone shapes close together in a
lightly greased 11" x 7" (28cm x 10cm)
baking pan and lightly brush tops with a
little of the extra milk.
7. Bake scones in a preheated oven at
475°F (250°C) for 12-15 minutes or until
cooked and golden brown.
50
8. Place scones onto a cooling rack and
cover with a clean tea towel.
Serve warm with jam and whipped cream.
Variation - Pumpkin Scones:
In Step 3 substitute ½ cup milk with ½ cup
mashed pumpkin.
NOTE
The quantity of milk may vary due to
different types of flour.
RECIPES
Oreo Cheesecake Cupcakes
Makes 24 cupcakes
INGREDIENTS
1 1⁄2 packages (58 cookies) Oreo cookies
2 sticks (226g) butter, cubed
2 x 8oz packages (453g) cream cheese, cubed
1 cup (200g) sugar
1 teaspoon pure vanilla extract
4 large (60g) eggs, lightly beaten
½ cup (125ml) heavy whipping cream
Pinch sea salt
METHOD
6. Add heavy whipping cream, pinch of salt
and eggs (add eggs slowly one by one)
and PULSE just until incorporated. Try
not to over mix the batter.
7. Remove crusts from refrigerator and
fill each cupcake with batter almost to
the top.
8. Place in oven for 20–22min (rotate
pan half way through) cook until
centers have slight jiggle. Turn oven
off and crack open oven door and
allow cupcakes to cool. (This prevents
cracking.) Remove from oven and
sprinkle crumbs on tops of cupcakes.
Then refrigerate for at least 3 hours
before serving.
1. Preheat Oven to 275°F (135°C)
2. Place all Oreo cookies into large bowl of
food processer with S Blade™ assembled
and process until you have reached fine
crumbs.
3. Remove 1⁄3 of the crumbs and reserve for
later use. Place cubed butter into food
processor with remaining crumbs and
process just until you have reached a
dough consistency.
4. Line cupcake pan with cupcake papers
and distribute the Oreo dough evenly
into each of the cupcake papers (about 1
tablespoon each). Press the dough down
onto the bottom of each of the papers
making sure the bottoms are covered
evenly . 1⁄4" thick as this will be the
crust of each cupcake. Refrigerate while
mixing other ingredients.
5. Place cream cheese, sugar, vanilla
extract and 2 tablespoon of Oreo cookie
crumbs into large bowl with S Blade™
assembled and process until smooth.
51
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