Garlic, Chili And Ginger; Leafy Herbs; Nut Butters; Soft Breadcrumbs - Breville Sous Chef 16 Peel & Dice Instruction Book

Raw meat, chicken and fish
Trim excess fat and sinew, and cut food into
1 inch cubes. Ensure all bones are removed.
Chill well in freezer until firm as this will help
to cut through the food more easily. Process
no more than 4 cups (600g) of raw meat at
a time. At this capacity the motor should run
for no more than 30 seconds at a time. Use a
combination of the START and the PULSE
button until chopped or minced to the
desired consistency.

Garlic, chili and ginger

Peel garlic cloves and process them whole.
Leave chili whole, or remove seeds for milder
chilli. Peel and cut ginger into 1 inch cubes.
For other solid herbs like lemongrass or
galangal, peel and cut into cubes or pieces
between ½ and 1 inch in size.
Size should be made smaller for harder or more
dense herbs.
Process using the PULSE button at
1–2 second intervals until chopped to the
desired consistency.
If adding garlic, chilli or ginger to other
ingredients, drop whole pieces down the small
feed chute while the motor is running.

Leafy herbs

Wash and dry herbs thoroughly. Remove
any coarse stems. Process no more than
3 bunches of herbs (approx. 5½ cups) at a time
using the PULSE button at 1–2 second intervals
until chopped to the desired consistency.
Use leafy herbs immediately for the most
aromatic results in your recipe.
Nuts
Process no more than 5 cups of shelled nuts
at a time using the PULSE button at
1–2 second intervals until chopped to the
desired consistency.
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Nut butters

Process no more than 5 cups of shelled roasted
nuts at a time using the START button until
chopped to the desired consistency.
The volume of nuts reduces after processing,
for example 2 cups of nuts will make around
1 cup of nut butter.
Natural nut butter (without using stabilisers)
will separate on standing, and needs to be
stirred before use.
For a smoother nut butter, add a little vegetable
oil. This can improve the texture of nuts with a
lower oil content, like roasted almonds.

Soft breadcrumbs

Break stale bread into chunks (fresh bread
will stick to blades). Process no more than
6–8 slices at a time with the processing bowl,
using the PULSE button at 1–2 second intervals
until crumbed to desired consistency.
Dried breadcrumbs
Tear bread into chunks and toast in oven until
golden and crisp. Do not over brown. Process
no more than 6–8 slices at a time with the
processing bowl, using the PULSE button at
1–2 second intervals.
Cookie crumbs
Break cookies into quarters, and weigh
a maximum of 17.6 oz. (2 standard packets).
Process using the PULSE button at
1–2 second intervals until chopped to the
desired consistency. Sweet or savory cookie
crumbs can be used as an alternative to pastry
for sweet or savory pies.
Do not process very hard cookies as this may
damage the blades.
Dried fruit
For dates and other larger dried fruits, remove
pits and cut into quarters before processing.
Process no more than 1 cup at a time.
Dried fruit can be sticky, and may stick
to the blades during processing.
We recommend putting dried fruit in the
freezer for about 10 minutes before processing.