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Sage BFP800 - the Kitchen Wizz Pro Manual

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PAge heAder.....
BASIC FOOD PROCESSING TECHNIQUES
4 blade processor
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
1. For step one use the 4 blade
processor.
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
4 blade processor, 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.
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 4 blade processor 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, flavourings and ice-cream
into the processing bowl and using the
emulsifying disc, process using the
START/PAUSE button until frothy. Do not
exceed a MAX liquid level of 1250ml.
Emulsifying disc. Use with the Disc Spindle.
WHIPPING WITH THE
EMULSIFYING DISC
Egg whites
NOTE
Although the 4 blade processor can be
used for egg whites, for best results
we recommend the emulsifying disc
is used.
… 20 …


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