Food Processing Guide - Breville the Sous Chef 12 Instruction Book

Food Processing Guide

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
Avocado
Beets (cooked)
Butternut Squash
Cabbage / Lettuce
Carrot
Cauliflower (cooked)
Celery
Eggplant
Herbs
Leeks
Onion
Potatoes
Potatoes (cooked)
Tomatoes
BLADE TYPE
S-blade
Use: Guacamole
S-blade
Use:
Butternut squash soup
S-blade
Use: Vegetable soup
S-blade
Use: Cauliflower soup
S-blade
Use: Vegetable soup
S-blade
Use:
Accompaniment, dip
S-blade
Use: Seasoning or pesto
S-blade
Use: Soups, sauces
S-blade
Use: Soups, sauces
S-blade
Use: Mash
potato, gnocchi
S-blade
Use: Salsa
ADJUSTABLE SLICING
DISC THICKNESS
2–5
2–5
Thin 1–2 and med 2–3
Use: Accompaniment
0–5
Thin 1-2 med 2-3
Use: Salad
2–5
Use: Grilled eggplant
2–5
Use: Vegetable soup
0–5
Use: Salad
0.3–6
Use: Potato au Gratin
2–5
Use: sandwich
filling, caprese salad,
tomato relish
RECOMMENDED
DISC TYPE
Shredder
Use: Salad
Shredder
Use: Salad
Shredder
Use: Salad
Shredder
Use: hash browns
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