Catler FP 8010 - Manual (Page 20)

19
NOTE:
Emulsifying disc is not dishwasher
safe. Please do not place in the
dishwasher. Wash by hand.
Egg whites Egg white foam
NOTE:
When using the emulsifying disc
please insert disc and spindle on to
the food process and before adding
ingredients.
Whipped cream
Place 600ml well-chilled cream into the
processing bowl and using the emulsifying
disc, process using PULSE button until
whipped to desired consistency.
Egg sauces
(Mayonnaise, Hollandaise, Bearnaise)
Place a minimum of 6 egg yolks or
4 whole eggs into the processing bowl with
seasonings and vinegar use emulsifying disc.
Process using START/PAUSE button until
mixture is light and creamy (about
2 minutes). Use emulsifying disc.
For Mayonnaise: use quad blade with the
motor running, slowly add oil through feed
chute until mixed to desired consistency.
Do not exceed Max liquid level.
For Hollandaise or Bearnaise: with the motor
running, slowly add hot, melted butter
through feed chute until mixed to desired
consistency. Do not exceed Max liquid level.
Dough blade
KNEA DING WITH THE
DOUGH BLADE
The edges of the plastic blade provide
a softer action for combining dough
ingredients.
Pastry and scone dough
Insert the dough blade into the bowl. Place
fl our and cubed, chilled butter into the bowl.
Add 3 cups / 450g of fl our and process using
PULSE button until butter is absorbed into
fl our. While motor is running, quickly add
liquid through feed chute, processing until
mixture forms a ball of dough.
BASIC FOOD PROCESSING TECHNIQUES