Breville BFP300 Instructions Manual page 19

Basic food Processing techniques
SOFT FRUIT &
VEGETABLES
Tomato, cucumber,
kiwi fruit, banana
FIRM FRUIT &
VEGETABLES Apple,
pear, zucchini,
carrot, celery, leek,
onion
ROOT & OTHER
HARD VEGETABLES
Potato, kumara,
parsnip, swede,
pumpkin
LEAFY VEGETABLES
Cabbage, lettuce
STRETCHED CURD
CHEESE
Mozzarella,
Bocconcini,
Haloumi
SEMI-HARD & EYE
CHEESE
Cheddar, Tasty,
Colby, Edam,
Gouda, Gryuere
HARD CHEESE
Parmesan, Ramano,
Grana Padano,
Pecrino
DELI MEATS
Salami, cabanossi,
chorizo
RAW MEAT
Sirloin beef, lamb
fillet, pork fillet,
chicken breast
SUET
Prepare soft fruit or vegetables by washing or peeling, and coring
or seeding (if necessary). If food fits into the food chute without
needing to cut it, trim one end so that it sits flat in food chute.
Pack food vertically into the food chute with cut side facing disc.
Prepare firm fruit or vegetables by washing or peeling, and coring
or seeding (if necessary). If food fits into food chute without
needing to cut it, trim one end so that it sits flat in food chute.
Pack food vertically into the food chute with cut side facing disc.
Prepare root vegetable (or other hard vegetable such as
pumpkin) by washing or peeling. If food fits into the food chute
without needing to cut it, trim one end so that it sits flat in food
chute. Pack food vertically into the food chute with cut side
facing disc.
For cabbage, wash and shake off excess water. Cut into wedges
to fit food chute. For lettuce, separate leaves, wash and dry
thoroughly, then roll up and pack vertically into food chute.
NOTE: Slicing or shredding is not recommended for spinach
(silver beet or English). To process spinach, wash and dry
thoroughly, tear into pieces and use chopping blade.
For soft stretched curd cheese, partially freeze until firm
otherwise it will jam in the discs. Cut cheese to fit the food chute.
For round cheese such as Mozzarella and Bocconcini, slice one
end and pack into the food chute so the flat end is facing the
disc.
Cut cheese to fit the food chute. For wedge-shaped cheese, pack
 pieces side by side into food chute to form a rectangular shape
(one piece with tip facing down, other piece with tip facing up).
For hard cheese check first that it is not too hard otherwise it
will damage the blades - the cheese should slice easily with
a sharp knife. Cut cheese to fit the food chute. For wedge-
shaped cheese, pack  pieces side by side into chute to form a
rectangular shape (one piece with tip facing down, other piece
with tip facing up).
Cut the meat to fit the length of the food chute (no more than
10cm). Pack into the food chute with cut side facing disc.
Partially freeze trimmed meat that has been cut to fit the food
chute until firm. Pack into the food chute vertically.
Remove skin from suet and cut into pieces large enough to fit
into the food chute. Partially freeze until firm otherwise it will
stick to the discs causing them to jam. Pack into the food chute.
continued
Thin slicing disc
Thick slicing disc
Thin shredding disc (A)
Thick shredding disc (B)
Thin slicing disc
Thick slicing disc
Thin shredding disc (A)
Thick shredding disc (B)
Thin slicing disc
Thick slicing disc
French Fry cutter
Thin shredding disc (A)
Thick shredding disc (B)
Thin slicing disc
Thick slicing disc
Thin shredding disc (A)
Thick shredding disc (B)
Thin slicing disc
Thick slicing disc
Thin shredding disc (A)
Thick shredding disc (B)
Thin slicing disc
Thick slicing disc
Fine gating disc
Thin slicing disc
Thick slicing disc
Thin slicing disc
Thick slicing disc
Thin shredding disc (A)
Thick shredding disc (B)
(D)
(C)
(D)
(C)
(D)
(C)
(F)
(D)
(C)
(D)
(C)
(D)
(C)
(E)
(D)
(C)
(D)
(C)
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