Sage Kitchen Wizz Pro BFP800UK User Manual
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PAge heAder.....
Food ProCeSSIng at a glanCe
ProCeSSIng tIPS
•
Do not fill the bowl above the liquid
MAX level for wet ingredients. Always
add drier or thicker ingredients to the
processing bowl prior to adding fluids.
•
Note that there is a MAX THICK
LIQUID and MAX THIN LIQUID
markings on the processing bowl. Thick
liquid is soup and sauces (such as a
tomato base puree). Thin liquid is water
base stocks, milkshakes etc.
•
To avoid over-processing when coarsely
chopping food, frequently check
consistency. It is also recommended
to use the PULSE function to avoid
over-processing food. 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 sticking to blades.
•
When crumbing bread for stuffing, use
stale bread as fresh bread sticks
to blades.
•
Add liquid to pureed 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 successfully using a minimum of
6 egg whites. It is recommended to use
the whisk disc and PULSE function to
maximise the effect.
•
Beating egg whites for pavlova or
meringue requires lengthy beating to
dissolve the sugar and entrap the air.
It is recommended to use the whisking
disc for best results.
•
Before slicing and shredding, trim the
food to fit the feed chute. Do not overfill
beyond the level indicated.
•
Before slicing and shredding softer
structured foods (such as meat), partially
freeze until just firm.