Catler FP 8010 - Manual (Page 19)

18
Quad blade
Quick-mix cakes and batters
Use this method for melt ‘n’ mix cakes, packet
cakes and crepe batters. Place all ingredients
(starting with the liquid ingredients) into the
processing bowl ensuring not to exceed
MAX liquid level.
Process using the START/PAUSE button until
mixed to a smooth consistency. If necessary,
interrupt the processing, remove the lid and
scrape the mixture from the sides of the
bowl. Replace the lid and continue but do
not over-process the mixture.
Sorbet
For step one use the quad blade.
STEP 1
Place ripe fruit and a sugar syrup into the
processing bowl and process until smooth.
Transfer this mixture to a plastic dish and
freeze until just starting to set. Return frozen
mixture to the processing bowl and using the
quad blade, process using PULSE button until
smooth. Return mixture to freezer as before
and repeat this process 2-3 times to break
down large ice crystals.
STEP 2
Using the emulsifying disc, beat egg whites
until foamy using the emulsifying disc (see
Egg Whites in this section). Add frozen fruit
puree to egg white foam and process using
PULSE button until folded through evenly.
Freeze until ready to serve.
Dips and spreads
Using quad blade place ingredients into
the processing bowl and process using the
START/PAUSE button until ingredients are
mixed to desired consistency. If necessary,
during processing remove the lid and scrape
the mixture from the sides of the bowl.
Milkshakes
Place milk, fl avourings and ice-cream into the
processing bowl and using the emulsifying
disc, process using START/PAUSE button until
frothy. Do not exceed a MAX liquid level of
5 cups/1250ml.
Emulsifying disc. Use with the Disc Spindle.
WHIPPING WITH THE
EMULSIFYING DISC
Egg whites
NOTE:
Although the quad blade can be used
for egg whites, for best results we
recommend the emulsifying disc
is used.
Ensure the processing bowl and emulsifying
blade are clean, dry and free of any fat
residue.
Place a minimum of 6 egg whites and a pinch
of salt into the processing bowl.
Process using the START/PAUSE button until
egg whites are foamy (about 1 minute).
With the motor running, slowly add 1
tablespoon lemon juice to help stabilise the
egg white foam.
BASIC FOOD PROCESSING TECHNIQUES