Recipes - Breville BFP660 Sous Chef 12 Instruction Book

PROBLEM EASY SOLUTION
•
The motor does There is a safety interlock switch to prevent the motor from starting if it is not
not start 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.
•
If the motor still will not start, check the power cord and power outlet.
•
The food processor The lid may have become unlocked; check to make sure it is securely in position.
•
shuts off during
If the motor overloads, all buttons will flash in unison.
operation
Unplug at the wall, and allow the food processor to cool for 20–30 minutes
before resuming.
•
The motor This is normal as some heavier loads (e.g. slicing/shredding cheese) may require
slowed down the motor to work harder. Reposition the food in the feed chute and continue
during operation processing.
•
The maximum load capacity may have been exceeded. Remove some of the
ingredients and continue processing.
•
The food processor Make sure the rubber feet at the bottom of the unit are clean and dry. Also make
vibrates/moves sure that the maximum load capacity is not being exceeded.
•
during processing
This is normal as some heavier loads may require the motor to work harder.
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Recipes

Homemade Mayonnaise
Prep 5 minutes
Makes 1½ cups
3 egg yolks
3 teaspoons Dijon mustard
2 tablespoons lemon juice or white wine vinegar
1½ cups (375ml) grapeseed or light olive oil
Salt, to taste
1. Assemble food processing with spindle and
S-blade. Place yolks, mustard and lemon juice,
or vinegar, into bowl and secure lid. Process for
20 seconds or until combined.
2. While food processor is running, remove small
food pusher and gradually add oil in a slow, steady
stream and process until mixture thickened and
combined. This will take approximately
2½ minutes. Season to taste with salt.
Variation
Garlic Aioli
Add 2 cloves of garlic, with the egg yolks.
Use olive oil instead of grapeseed oil.
Chipotle Chile Mayonnaise
Add 1 chipotle chili in adobo sauce with the egg yolk.
Roasted Red Pepper Mayonnaise
Add 1 roasted red pepper, peeled, seeds removed,
roughly chopped and 1 clove garlic with the egg yolks.
Lime and Wasabi Mayonnaise
Use lime juice instead of lemon and
add 1 teaspoon wasabi paste.
Caesar Dressing
Add 4 anchovies, 1 clove garlic and
1 tablespoon Worcestershire sauce with the
egg yolk. Increase lemon juice to ¼ cup.
Parsley, Chive &
Lemon Pesto
Prep 5 minutes
Makes 1¼ cups
2 cups firmly packed fresh flat-leaf parsley
¾ cup coarsely chopped fresh chives
½ cup (60g) finely grated parmesan
½ cup (65g) slivered almonds, toasted
1 clove garlic
1 teaspoon lemon juice
½ cup (125ml) olive oil
½ teaspoon finely grated finely grated lemon rind
Salt and freshly ground black pepper, to taste
1. Assemble food processor with spindle and S-blade.
Place all ingredients into bowl, in the order listed,
and secure lid. Process for 50 seconds or until
almost smooth, scraping down sides of processor
bowl if necessary. Stir through lemon rind. Season
with salt and pepper to taste.
2. Transfer to an airtight container and place in the
fridge until ready to use.
To store
Pesto will keep in an airtight container in the
fridge for a few days. To prevent excess browning,
pour a little extra oil over the top before storing.
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